A classic recipe from Martha Daniel for thin, crispy, and buttery oatmeal lace cookies. This simple batter is chilled overnight and baked on foil, creating a delicate, see-through texture.
Author
Martha Daniel
Recipe
| Measurements | Ingredients |
|---|---|
| 1/4 Pound (1 stick) | Butter |
| 1 | Egg |
| 2 Teaspoons | Vanilla |
| 1 Cup | Old Fashioned Oats |
| 1 Cup | Sugar |
| 1 Teaspoon | Salt |
| 3 Tablespoons | Sifted Flour |
| 1/4 Teaspoon | Baking Powder |
Instructions
- Prepare the Dough: In a small saucepan, melt the butter and let it cool slightly.
- In a large bowl, beat the egg well. Stir in the vanilla and the cooled, melted butter.
- In a separate bowl, mix together all the dry ingredients: oats, sugar, salt, flour, and baking powder.
- Add the dry ingredients to the butter and egg mixture and mix well.
- Cover the bowl and refrigerate overnight.
- Bake the Cookies: The next day, preheat your oven to 325°F.
- Cover a cookie sheet with a thin layer of foil. Do not grease it.
- Drop the cold batter by half-teaspoonfuls, leaving plenty of room (at least 3-4 inches) for the cookies to spread.
- Bake for 10-15 minutes. Watch them carefully, as they are thin and can burn easily. They are done when they are a uniform golden brown.
- Cool: Let the cookies cool completely on the foil.
- Once the cookies are cool and crisp, gently peel the foil away from the back of the cookies.
Note
As the recipe card notes, the batter works best when it’s cold, so be sure to put it back in the refrigerator between baking batches.
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