It’s that time of year again -- Christmas cookie season! Do you know how you’re filling up your cookie platter this year? While my cookie tray always features the classics (snickerdoodles, chocolate chip cookies, and sugar cookies) I know that this year mine will include at least one batch of these incredibly addictive Lace Cookies.
These Lace Cookies are very different from many cookie recipes that you may be familiar with -- rather than thick, soft, and chewy, these cookies are thin, crisp, and brittle. Even though I typically reach for the softest cookies I can get my hands on, there’s something about these cookies that has me reaching for them every single time. They are unbelievably addictive (almost like potato chips -- it’s impossible to eat just one… or two… or three…!), so it’s a good thing that this recipe makes a cool 4 dozen cookies.
The recipe is extremely simple to make with just a handful of ingredients. Because so few ingredients are required, it’s important to use the best quality that you can get your hands on. For me, this always means using Challenge Butter, it creates the best tasting Lace Cookies, every time.
Make sure that you leave plenty of space between your cookie dough when you go to bake these lace cookies, as they spread quite a bit in the oven.
I really think you are going to love these cookies. Enjoy!
- 1 cup Challenge Unsalted Butter
- 1 ½ cups brown sugar, tightly packed
- ½ cup sugar
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 cups old fashioned rolled oats
- 3 Tablespoons all-purpose flour
Preheat oven to 350F and line a baking sheet with parchment paper.
Combine butter and sugars in a medium-sized saucepan over medium heat. Stir frequently until the butter is completely melted and ingredients are well combined.
Remove from heat and add vanilla extract and salt. Stir well.
Allow mixture to cool for 15 minutes.
Stir in egg until well-combined.
Add oats and flour, stir well.
Drop batter by 2-teaspoon-sized scoop onto prepared baking pan, spacing at least 2” apart (cookies will spread a lot!).
Bake on 350F for 7-8 minutes, or until cookie shave spread thin and edges are golden brown.
Allow cookies to cool completely on baking sheet before removing.