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Oatmeal Lace Cookies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 20 1x


These Oatmeal Lace Cookies are considered a Southern delicacy, served at tea time. They are crispy around the edges and chewy in the center. Buttery and not too sweet, they are just right.



Units Scale
  • 1 1/2 cups quick- cooking oats
  • 2/3 cup packed brown sugar, I used light
  • 1/3 cup real butter, melted
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons flour
  • 1 egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. Using a wooden spoon, mix all ingredients together in a large mixing bowl. You can use an electric mixer but it’s not necessary.
  4. Using a small cookie scoop, (about 1 tablespoon), drop mounds of cookie dough onto cookie sheet. Note, leave plenty of room, at least 3 inches, between cookies. They spread a lot. Don’t bake more than 6 per cookie sheet at a time. Use the back of a spoon and slightly flatten each mound of dough.
  5. Bake cookies until the edges are pretty brown and the tops are golden brown, 12-15 minutes. Remove from oven and allow cookies to rest on cookie sheet for about 2 minutes. Using a sharp metal spatula, carefully transfer cookies to a wire rack. Allow cookies to set until they become firm and crispy where you can pick them up without them falling apart.
  6. Store in an airtight container between wax paper.
  7. Cookies will stay fresh for up to 5 days.


  • Yield depends on cookie size. I used a small cookie scoop (about 1 tablespoon) for each cookie.
  • I baked 6 cookies on each cookie sheet. If you try to place more on a cookie sheet, they will run together.
  • These cookies can also be drizzled with melted chocolate.