These oatmeal lace cookies don’t last very long in my household. I don’t think they’ll last long in yours, either. They’re a long-time family staple at Christmastime, and all my aunts, uncles, cousins, siblings, etc. have the recipe handwritten on an index card, copied from Nana’s molasses-stained original. The cookies are simple to make – the rolling at the end is a bit tedious and time-sensitive…but very worth it! They’re very fragile if left as circles. And they taste better all rolled up. The original recipe says to roll around a wooden spoon, but as the picture shows, I just use a metal spatula…the wooden spoon is impossible!
Ingredients
2 1/4 cups quick cooking oats (I used old fashioned, but gently pulsed them through the food processor)
1 cup butter
1 1/2 cups packed dark brown sugar
1/2 teaspoon salt
1 tablespoon molasses
3 tablespoons all purpose flour
1 egg, slightly beaten
1 teaspoon pure vanilla extract
Directions
Place oats in a medium bowl. In a small saucepan, melt butter and stir in dark brown sugar. Pour sugar and butter mixture over the oats and mix well. Let this stand at room temperature overnight so the oats absurd the butter (I sometimes skip this step if I’m in a hurry).
On the next day, add salt, molasses, flour, egg, and vanilla. Mix well.
Drop by half-teaspoonfuls 2″ apart (be generous with the spacing; you don’t want them to stick together) on a well greased cookie sheet (or line it with parchment paper). Bake, one sheet at a time, in a 375 degree oven for 6-7 minutes. Let stand for 30 seconds, then remove each quickly and roll.
I think there’s something inherently healthy about eating cookies made from oatmeal (and cookies that are made from only 1/2 teaspoon of dough). So enjoy these buttery, crispy, oatmeal cookies this holiday season with a bit glass of milk. And don’t tell anyone you made oatmeal lace cookies because they won’t be around for long!
Photography: Anna Clair Photography for A Daily Something
Modeling and Assistant Styling: Rebekah Lisk for A Daily Something
Creative Direction and Styling: Rebecca Gallop
Discovering how to infuse our lives—ourselves, our work, our relationships, our homes, and our entertaining spaces—with simple beauty, more intention, and slow living principles.
Interested in working together?
Click here to visit the Contact page and get in touch.
Learn more about A Daily Something styling services, content creation offerings and view curated work.
Join the list to receive our thoughtful monthly letters, and to be the first to know of upcoming workshops, dinners, gatherings, and more.
ALL PHOTOS AND IMAGES ON A DAILY SOMETHING ARE BY A DAILY SOMETHING UNLESS OTHERWISE NOTED. IF YOU SEE AN IMAGE THAT IS NOT PROPERLY SOURCED, PLEASE LET US KNOW AND WE'LL UPDATE THE INFORMATION! IF YOU WOULD LIKE TO SHARE A PHOTO OR TUTORIAL FROM A DAILY SOMETHING, PLEASE ONLY SHARE ONE PHOTO, WHICH MUST BE CREDITED AND LINKED BACK TO A DAILY SOMETHING.
SPONSORED POSTS WILL ALWAYS BE DISCLOSED AND ANY GIFTED ITEMS WILL BE MARKED C/O. WE ONLY WORK WITH COMPANIES THAT ARE A GOOD FIT FOR THE A DAILY SOMETHING AESTHETIC AND CONTENT. THANK YOU FOR SUPPORTING THE COMPANIES THAT ENABLE US TO CONTINUE PRODUCING QUALITY CONTENT.
Pictures beautiful as ever!!!
soooooo in love with the photography…..
Could you, please, write recipe in grams? Thank you
Thank you for the recipe. Cookies i made yesterday are almost gone :):) Unfortunately i couldn't roll then, don't know why, it was sooooo difficult.