Crispy Oatmeal Cookies
Buttery, sugary, and perfectly crispy, these Oatmeal Lace Cookies come together in just 20 minutes and have the perfect lace-like texture! Enjoy as they are or sandwich them with ganache, melted chocolate, jam, or your favorite sweet spread!
Ingredients
- 1 stick (110 g) unsalted butter
- 1/2 cup (100 g) white granulated sugar
- 1/4 cup (50 g) brown sugar
- 1 beaten egg (room temperature)
- 1 cup (80 g) old-fashioned rolled oats
- 3 tbsp (25 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 pinch salt
Instructions
- STEP ONE: Preheat the oven to 350F (180C) and line 2 baking sheets with parchment paper. If you have more than 2 baking sheets, you can line up to 4 as these cookies need a lot of space, if not you’ll be re-using the baking sheets from one batch to another.
- STEP TWO: Melt the butter and sugar together. In a small saucepan over low heat, add the butter, white granulated sugar and brown sugar and allow the sugar to dissolve completely, mixing from time to time. Once the sugar has dissolved, turn off the heat and transfer the mixture to a mixing bowl and allow to cool down to room temperature.
- STEP THREE: Make the cookie dough. Once the butter and sugar mixture has cooled down, add in the egg, oats, flour, baking soda, and salt. Mix until combined.
- STEP FOUR: Bake. Scoop 1 tablespoon worth of batter for each cookie about 3 inches (7.5 cm) apart onto your prepared baking sheet. These cookies will spread and bubble a lot when caramelizing so you need to give them their space. Bake for 6-7 minutes or until golden and crispy.
Notes
Make-Ahead Instructions: you can make these up to 1 day ahead of time. Once they have fully cooled down, store them in an air-tight container at room temperature to keep the texture fresh and crispy.
Storing Instructions: once the cookies have fully cooled down, store them in an air-tight container at room temperature for up to 4-5 days to keep them crispy.
Freezing Instructions: freeze them in an air-tight container for up to 3 months, thaw overnight in the refrigerator, and allow to come to room temperature before serving.
Nutrition
Calories: 94kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 12mgPotassium: 24mgFiber: 0.4gSugar: 8gVitamin A: 153IUCalcium: 10mgIron: 0.3mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
