Oatmeal Lace Cookies

Thin, chewy, buttery oatmeal lace cookies with crispy edges have proven completely and totally irresistible to every single person who has tried them.

Lace Oatmeal Cookies

What makes a cookie a lace cookie? If you hold the cookie up to the light, it’s nearly thin enough in places to see through it. Yet, it’s chewy, and crispy, and oh so delicious, not at all fragile once cooled.

I’ve made these cookies both with and without the toffee bits and let me tell you, those toffee bits? They change the lace cookie game. Classic oatmeal lace cookies are pretty amazing, but with little bits of toffee sprinkled throughout? You’re about to fall in cookie love.

True fact, I could not stop eating these cookies the last time I made them – you know, to “test” the recipe once more before sharing them here. I finally called a friend and offered her the cookies, just to get them out of my kitchen before I ate them all.

Her family loved them and my family thanked me for not adding to the abundance of sweets that were already at hand. Most of the time, I do alright ignoring the abundance of desserts that occasionally do stack up in our home.

But these cookies? I really could’ve eaten the entire batch in very little time. I simply can not resist the buttery sweet and ultra chewy awesomeness packed into these unassuming oatmeal cookies.

Oatmeal Lace Cookies

You’ll need the following ingredients to make these cookies:

• butter
• light brown sugar
• vanilla extract
• all-purpose flour
• kosher salt
• egg
• old-fashioned rolled oats
• Heath toffee bits

Preheat the oven to 350°F. In a medium saucepan, combine the butter and brown sugar over medium heat. Melt them together, stirring frequently, until the mixture is smooth. Remove from the heat and stir in the vanilla, flour, and salt.

Let the mixture cool for 5-10 minutes and then whisk in the egg. Add the oats and stir to combine. Stir in the toffee bits.

Use a small cookie scoop (just 1 tablespoon in size) to drop the dough onto a parchment-lined baking sheet. Leave a few inches between each cookie, because they are going to spread out a lot.

Bake for 6-8 minutes, just until the edges of the cookies are golden and lightly browned. Remove from the oven and allow the cookies to cool on the parchment for at least 10 minutes before peeling them from the parchment paper and transferring them to a wire rack to finish cooling.

Toffee Chocolate Chip Cookies

If you like the flavor and crunch of toffee as much as we do, check out these recipes for homemade toffee and a few more desserts with toffee in them.

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