Description
These irresistible oatmeal lace cookies offer a perfect balance of crisp edges and chewy centers. Made with rolled oats, brown sugar, and a hint of vanilla, they are delightfully sweet with a rich buttery flavor. Easy to prepare and quick to bake, these cookies make a wonderful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats (old-fashioned recommended for best texture)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine rolled oats, brown sugar, granulated sugar, all-purpose flour, and salt. Stir well to evenly distribute all dry components.
- Add Wet Ingredients: Pour melted butter, vanilla extract, and milk into the dry mixture, mixing thoroughly until the batter is fully combined and slightly sticky.
- Scoop Batter: Using a teaspoon, drop rounded spoonfuls of the batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 7 to 9 minutes, or until the edges turn golden brown and the cookies are bubbling, indicating they are perfectly cooked.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely and achieve the desired crispiness.
Notes
- For best texture, use old-fashioned rolled oats rather than instant oats.
- Keep an eye on the cookies during baking to prevent over-browning as oven temperatures may vary.
- Spacing cookies at least 3 inches apart is essential because they spread considerably while baking.
- Store cooled cookies in an airtight container to maintain freshness and crispiness.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
