Oatmeal Lace Cookies Recipe - Allrecipes.com
Oatmeal Lace Cookies Recipe

Oatmeal Lace Cookies

Recipe by  

"My mom used to make these - they were our favorites! They are very crisp, and tend to shatter when you bite into them. Watch them carefully while baking since they do tend to burn quickly."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
  2. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2005

These cookies are great! I was a little worried about them sticking so I used parchment paper on my cookie sheets and it worked wonderfully. **I was also low on light corn syrup so I substituted maple pancake syrup, it was delicious!* for a fun holiday treat I put two of them together with a chocolate filling, everyone loves them.

 
Most Helpful Critical Review
Aug 19, 2008

These were completely stuck on the pan!! I even sprayed it with cooking spray. I had to chisel them off the pan and they broke off in little pieces and were dripping with oil. They tasted ok, but were VERY greasy. The cookies WOULD NOT release from the last pan I pulled out of the oven. I ended up pouring water over them and washing them off the pan!! I made them again, but used a silicone baking mat and they easily peeled off and looked great. I don't know how you could make these without a mat.

 
Dec 23, 2003

This recipe was exactly what I was looking for. I added some vanilla, about 1/2 tsp. I would probably add more next time. Also, drizzling some melted chocolate on the top makes 'em look as fancy. However, no need to space 4" apart! I spaced them 1-2 inches apart with no problem.

 
Jul 02, 2003

we substituted honey for corn syrup & they came out delicious!

 
Jan 22, 2009

Delicious dipped in chocolate!!! For all of those who say they stick to the pan...I line my pan with tin foil, and they peel right off. I also make little bowls and put whipped cream and fruit in them. As soon as they come out of the oven, before removing from the foil, I shape the cookie into a bowl shape using my oven mitt, and a small dish. Hint: tear the foil into individual pieces before putting the cookie batter on the pan, so they are easier to shape.

 
Dec 09, 2007

I found that letting these cool on the cookie sheet for about 2 minutes made getting them off a lot easier.

 
Aug 24, 2008

We thought these were a great cookie. Make sure you bake the cookie until the edges are brown by that time the bottom of the cookie is crisp. Once cooled on the pan for about a minute you can actually pick the cookie off the pan- the first batch was a little too light and I needed the spatula. YUMMY Cookie! I did sub honey for the corn syrup.

 
Jan 26, 2009

this recipe was fun to make. i did sub maple syrup for the light corn syrup (as a reviewer suggested) and cooked them a bit longer until they were a warm amber color. used leftover fondue chocolate and coconut flakes and made numerous variations (plain, chocolate spread on top with coconut, sandwiched with chocolate with or without coconut) for my friend's going away party.

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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