Lacy Oatmeal Cookies Recipe

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!

—CWDUNN2100

See full review »

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.

—LUCKYONE2

See full review »

100 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!

—sarah

See full review »

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

—cheryl

See full review »

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!

—Jennifer L.

See full review »

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!

—AuntieD

See full review »

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!

—CKNAGGS

See full review »

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!

—3KIDS5

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Caramel Oatmeal Pudding Cookies

Oatmeal Lace Cookies

Cowboy Oatmeal Cookies

Pudding No-Bake Oatmeal Cookies

Oatmeal Butterscotch Cookies

Butterscotch Oatmeal Cookies II

Grandma's Oatmeal Cookies

Instant Chocolate Oatmeal Cookies

Cocoa Oatmeal Cookies

Excellent Oatmeal Cookies

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Lacy Oatmeal Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 44
Calories from Fat: 19

% Daily Value *
Total Fat 2.1g 3 %
Saturated Fat 1.3g 6 %
Cholesterol 9mg 3 %
Sodium 55mg 2 %
Potassium 9mg < 1 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.2g < 1 %
Protein 0.4g < 1 %
Sugars 4.2g
Vitamin A 1 %
Vitamin C 0 %
Calcium 1 %
Iron 1 %
Thiamin 2 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 1 %

* 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.