Lacy Oatmeal Cookies Recipe -
Lacy Oatmeal Cookies Recipe
  • READY IN 55 mins

Lacy Oatmeal Cookies

Recipe by  

"This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
  2. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
  3. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Kitchen-Friendly View


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2005

Wow! If you want to impress your friends and family, make these cookies. Here's what I did: I followed the recipe precisely. I used a 1 teaspoon measuring spoon and made sure I just put a teaspoon for each cookie. I actually wound up making 58 cookies from this recipe. Then I melted semi-sweet chocolate chips and spread the chocolate on the flat side of a cookie and put another cookie on top. They turned out very elegant - better than a Pepperidge Farm cookie. Of course, your using two of these cookies to make one big cookie, but it's worth it! I recommend that you use a Silpat baking sheet (I have two). Let the cookies cool well before you take them off the sheet. Cool on wax paper before putting the choclate on them. I am going to use this recipe for special occasions. Your family will think you've attending a french culinary school!

Most Helpful Critical Review
Oct 25, 2004

Hold the phone!!! I tried this recipe 3 ways. The only way to get a decent cookie is to double the flour and cook on a non stick baking sheet (ungreased). Let them cool a few minutes and they will pop right off the sheet. Forget the foil-I had to throw that batch away!! They come out very nice when you double the flour.


104 Ratings

Aug 20, 2008

These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies!

Sep 21, 2008

These cookies look and taste fantastic. I followed the recipe exactly and my only suggestion is to watch them very closely as they bake. I burned the first batch (typical for me), then I overcompensated and undercooked the second batch (again pretty typical) but for the third batch, i kept my face pressed against the oven window and alas, the perfect cookie! Okay, so maybe you don't need to press your face into hot glass but these cookies do seem to go from undercooked to overcooked in about 30 seconds and it may be just because my brain wa too warm but it seemed like each batch took a different amount of time. Just watch close is all i'm saying. Lol

Jul 05, 2007

Everyone who tried these cookies loved them. They were a hit. In my first batch, I followed the recipe exactly and then sprayed a non-stick baking tray with pam, but I had a really hard time getting the cookies off after they cooled. What I ended up doing was adding 1/4 cup more flour. I sprayed the baking sheet with pam, and instead of taking the cookies off when cool, I let them cool only a minute or two, and then took them off while they were still hot. They cooled instantly when off the pan, and came off in one piece. They looked perfect, and tasted even better!

Nov 25, 2008

These cookies are excellent! I followed the recipe exactly...the only thing I did different was cooked them on parchment paper. The first batch I did on foil & they turned out okay. The second batch I did right on the greased pan...couldn't even get the cookies off the pan. The third batch I did on parchment paper...& they turned out the best. Thanks for sharing!

Dec 20, 2004

These cookies are a family favorite. I generally use a half cup more of the oats called for and they turn out perfect every time. I use parchment paper to bake them on and they slide right off when cooled, much easier than using the foil. Delicate cookie but very much worth the effort!

Nov 13, 2003

This recipe has been in my family for 20+ years. It is time consuming to make but worth it! ps. It is suppose to be flat and runny. Only put 1 tsp. of batter on cookie pan. It will spread out. When baked, you peel the cookies off of tin foil(that is what I use) when they are cooled. Or you can peel them off when slightly warm and curl up and dip one end in chocolate. Enjoy!


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  • Calories
  • 44 kcal
  • 2%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 55 mg
  • 2%

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

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