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Yields:
4 dz.
Prep Time:
30 mins
Total Time:
2 hrs 40 mins
I am in utter disbelief that the holidays are already here. The good news is, it's time for all the marvelous treats this season brings! These lace cookies are scrumptious any time of year, but there's something about them that just screams "holiday" to me. Maybe it's their rich, buttery flavor that’s almost caramel-like. Or maybe it's because they're perfect for homemade food gifts: everyone loves them, plus they stay fresh for days and can be frozen for even longer. Set out a plate of lace cookies and invite friends over for a cup of hot coffee (or perfect iced coffee!), or pack some up and drop 'em on your neighbor's doorstep.
This is a long-time favorite of mine, and if you're a crispy-cookie kind of person, you'll love these too.
P.S. The cookies are great as is, but they're even more decadent with chocolate. Drizzle some on top, or use it to make cookie sandwiches. Yum!
Why are they called lace cookies?
Lace cookies are named for their appearance. As the cookies bake, the batter spreads out into delicate little circles with tiny holes and a pretty, web-like pattern running through them. Once they cool, they crisp up into thin, golden-brown beauties that are almost see-through around the edges—like lace!
What kind of oats do you use for lace cookies?
Stick with quick-cooking oats for these. They’re finer and softer than old-fashioned oats, which helps them melt right into the batter and create that thin, crispy, delicate texture. Old-fashioned oats are a bit too hearty and chunky, and they’ll keep the cookies from spreading into those classic lacy rounds.
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Ingredients
- 1 cup
(2 sticks) salted butter
- 1 3/4 cups
dark brown sugar
- 1/4 cup
granulated sugar
- 2 Tbsp.
honey
- 1 tsp.
vanilla bean paste or vanilla extract
- 1/4 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
- 1
large egg
- 2 cups
quick-cooking oats
- 3 Tbsp.
all-purpose flour
- 6 oz.
bittersweet chocolate, chopped
Directions
- Step 1Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Step 2In a medium saucepan, combine the butter, brown sugar, granulated sugar, and honey over medium heat and cook, whisking, until bubbling and the sugar is dissolved, about 5 minutes. Pour the mixture into a large heatproof bowl and whisk in the vanilla, cinnamon, and salt. Let cool until warm (not hot), about 20 minutes.
- Step 3Add the egg, whisking until smooth. Stir in the oats and flour.
- Step 4Scoop 1-tablespoon mounds of dough on the prepared baking sheets, spacing them 3 inches apart. Bake, rotating the pans halfway through, until golden brown around the edges, 10 to 12 minutes. Let cool for 5 minutes on the baking sheets before carefully transferring to a rack to cool completely, about 15 minutes. Let the baking sheets cool, then repeat with the remaining dough.
- Step 5When the cookies are cooled, place the chocolate in a medium microwave-safe bowl and microwave until melted, stirring every 15 seconds. Drizzle the cooled cookies with the chocolate. Alternatively, spread a small amount of chocolate on the underside of a cookie, then place another cookie on top, sandwiching the chocolate in between. Let the chocolate set before serving, about 1 hour.
Tip: Lace cookies can be made up to 5 days in advance and stored in an airtight container at room temperature. To freeze, layer cooled cookies between sheets of parchment paper in a sealed container and freeze for up to 1 month; thaw at room temperature before serving. If assembling sandwich cookies, let the chocolate fully set before storing, and separate layers with parchment paper to prevent sticking.
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