Oatmeal Lace Cookies

For our Christmas/Hanukkah party this year, I asked my friends to bring a batch of their favorite holiday cookie. My favorite was a cookie I haven’t had in years, but I remember the first time I had them during a family Christmas party—they are my Auntie Arlyn’s super thin and buttery oatmeal lace cookies. I asked her for the recipe so that I can make a batch for our friends. I didn’t know they were also called Laceys until someone was like “OMG ARE THOSE LACEYS?” to which I responded with “sure?!”. There was none left by the end of the party. They’re as easy to mindlessly crackle into your mouth as they are to make them.

Makes about 48 cookies which makes them perfect for large get-togethers/holiday tins or splitting the dough and freezing.

Ingredients

  • 1 cup quick oats

  • 3/4 cup sugar

  • 1 stick butter, melted

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

  • 1 teaspoon all purpose flour

  • 1 egg

  • 1/2 cup pecans, roughly chopped

Preparation

  1. Preheat oven to 350° F.

  2. To a large bowl, add all of the ingredients and mix until well combined.

  3. Place 1 teaspoon of cookie dough at a time, about an inch apart to a baking sheet lined with either a silicone baking mat or parchment paper. For a standard sized baking sheet, you should be able to fit a dozen cookies.

  4. Bake cookies for about 8-12 minutes or until a deep, caramel brown. Let cool on the baking sheet for 2 minutes, then carefully transfer to a wire rack to cool completely.

  5. Enjoy!

Abby