These oatmeal lace cookies have always had a hallowed place in our holiday gift-bag lineup, along with pecan crescents and English toffee with chocolate. They’re a lot of fun to make and are always a great hit.
I actually have two different recipes that I use for Lace cookies (I’ll blog the other one another time) but I prefer this version for the holidays because it makes a slightly less fragile cookie. That means you can actually give them as gifts without worrying that they will become a pile of oat dust by the time someone receives them. “Happy Christmas, friend! Enjoy!” (Friend opens box, sees a mound of crumbs). “Um…thanks?” (friend gives cookies to dog).
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup all purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups old-fashioned oats
- Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Roll 1 tablespoon of dough into a ball. Place dough ball on baking sheet, spacing 3½ inches apart (cookies will spread during baking). Repeat until sheet is full. Use the bottom of a drinking glass or a measuring cup to flatten cookies to 1½-inch rounds.
- Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)