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Aunt Gail's Oatmeal Lace Cookies

"This recipe, from my great great Aunt Gail, is delicious!"
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servings 72 cals
Original recipe yields 48 servings (3 to 4 dozen)


  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
  3. Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 103
  1. 122 Ratings

Most helpful positive review

These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The fir...

Most helpful critical review

as written these did not spread but ended up like oat shortbread almost. For the 2nd half of the batch I added 1 T. corn syrup and 1T. water to it. That gave me a lace cookie.

Most helpful
Most positive
Least positive

These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The fir...

I found it easier to drop 1/8tsp. of batter onto a foil covered baking sheet and skip the flattening instructions. Be sure to keep a careful eye on these, as they can burn really quickly. Over...

Yum! These were alot easier than I expected. I followed the recipe exactly, with the exception of substituting a bit of the flour with some oats I ground very fine with my coffee grinder. I j...

These are perfect cookies! I have had so many complements on them. My favorite variation: After the cookies have cooled, Melt some semisweet baker's chocolate and put a spoonful on the bot...

Wow! I didn't have almond extract, so I used vanilla. I also used half white, half brown sugar. These were caramelly, crispy and fan-freakin-tastic! I am sorry to say that I ate the entire batch...

Excellent cookies! The cookies do spread quite a bit, so be sure to leave the recommended 3" between cookies. I halved the recipe since I was making an assortment of cookies for the holidays and...

These were great! They do spread really thin, so I didnt press down very hard with the sugared glass..just enough to get the sugar on. The dough itself was very tasty too!

Fabulous recipe!! These were nicely crunchy and had a great taste. I took some to a friend of mine and she loved them too! Definite keeper... thanks for sharing! I would suggest that the rec...

Oh my how I love these cookies. With a dairy allergy in our house, it's sometimes hard to find dairy-free cookie recipes. I came looking for a lace cookie recipe without chocolate or nuts, and...