The Perfect Balance: Crispy-Edged Chewy Oatmeal Lace Cookies
Make delicate, buttery oatmeal lace cookies that achieve a perfect texture: crispy edges with a soft, chewy center. This easy recipe uses simple ingredients for a caramelized oat treat.
- Prep Time: 10 min
- Cook Time: 8 min
- Total Time: 18 min
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until it dissolves and the mixture is smooth, about 2 minutes. Remove from heat.
- Whisk in the flour, cinnamon, and salt until just combined.
- In a separate small bowl, lightly whisk the egg white until slightly frothy. Add the egg white and vanilla extract to the sugar mixture and stir until blended.
- Stir in the rolled oats until they are fully coated.
- Drop rounded teaspoons of the batter onto the prepared baking sheets, spacing them at least 3 inches apart, as they will spread significantly.
- Bake for 6 to 8 minutes, watching closely. The edges should be deeply golden brown and lacy.
- Remove the sheets from the oven. Let the cookies cool on the baking sheet for 1 minute to set slightly.
- Carefully transfer the cookies to a wire rack to cool completely. They will crisp up as they cool.
Notes
- For the crispiest cookies, bake them until the edges are very dark brown.
- If you prefer a chewier cookie, pull them out of the oven when the edges are just golden.
- These cookies are excellent for holiday baking and gifting.
- If you want a gourmet touch, drizzle melted semi-sweet chocolate over the cooled cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 45
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0.5
- Protein: 1.5
- Cholesterol: 15