Easy Oatmeal Lace Cookies are light, crispy and very versatile. Whether enjoyed straight from the oven, drizzled with chocolate or sandwiched with a little ice cream in between, your friends and family are in for a delight.
There are cookie exchanges. And, then there are super-charged, GINORMOUS cookie exchanges. I made these for the latter…the 2014 Great Food Blogger Cookie Swap coordinated by Julie of The Little Kitchen and Lindsay from Love & Olive Oil. Food bloggers across the U.S. (and some overseas too) received the names of three other food bloggers to whom they sent a dozen cookies. In return, each food blogger that participated received a dozen cookies from three different food bloggers. FUN! I received Bakery Style Brown Butter Chocolate Chip Cookies from NY Foodgasm, Chocolate Chip Cookies from from Sweet Potato Bites and Chocolate Banana Cookies from The Chocolate Cult. Mail time has been just plain, delicious FUN!
The best part is we raised money for Cookies for Kids Cancer in the process. This year we raised over $12,000 including matching contributions from brand partners!
Easy Oatmeal Lace Cookies
I love this this recipe because it uses lots and lots of oatmeal (think healthy.) It makes lots and lots of cookies in a short period of time (as in no shortage of gifts.) And, it’s easy to dress them up for beautiful gift presentation (more on that later.)
This itty, bitty teaspoonful of dough….
Spreads on the baking sheet and turn into about 5 dozen lacy-like cookies in a matter of minutes. (I mean who doesn’t like lace?)
It’s the perfect recipe for gifting because these cookies are so versatile! Add a few pieces of chocolate to the gift package for the recipient to melt and drizzle over the cookies. Or, these thin delicacies form the perfect outer cookie for an ice cream sandwich. Of course, they are very tasty straight from the oven too!
Easy Oatmeal Lace Cookies
- 2 1/2 cups Old Fashioned Oatmeal not the quick cooking kind
- 1 cup sugar any combination of brown and white
- 2 teaspoons baking powder
- 2 Tablespoons flour or gluten-free replacement
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter or vegan replacement 1 stick
- 1 egg or vegan replacement beaten
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a large bowl.
- Stir in melted butter and egg.
- Place 12 leveled teaspoon size drops of batter on a baking sheet lined with parchment paper or a silpat mat. The cookies will spread while they cook so do not crowd them.
- Bake for approximately 10 minutes or until the sides just begin to brown. The center will still be slightly soft.
- Allow them to sit on baking sheet for about 2 minutes and then remove to a wire rack to cool completely.
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