Chewy Oatmeal Lace Cookies
Chewy oatmeal lace cookies combine rich, nutty oats with a perfect balance of crispy edges and a chewy center, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup shredded coconut Optional
- 1/2 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the rolled oats, flour, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the oat mixture to the butter and sugar mixture. Mix until just combined.
- If desired, fold in shredded coconut and chocolate chips.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are golden brown. The centers may look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer and transfer to a freezer-safe container. They retain quality for up to three months.