These need to stand overnight. Do not make them in hot, humid weather as the cookies absorb moisture from the air and become limp.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to combine. Let mixture stand at room temperature overnight so oats absorb butter.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet very well, or line it with greased parchment paper.

  • Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop level teaspoonfuls of dough 2 inches apart on prepared baking sheet. Bake only 12 cookies per pan.

  • Bake in preheated oven until edges are brown, 5 to 7 minutes. Allow to remain on sheet a few minutes, until firm, then immediately remove with spatula to cooling rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

105.5 calories; 1 g protein; 13.4 g carbohydrates; 18.7 mg cholesterol; 73.7 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/10/2011
Don't be fooled! This recipe will make you a plethora of cookies! I expected three dozen, but it made closer to 12 dozen. I made mine with Quaker quick oats. Yes, cookies start out very tiny - a level teaspoon - they spread dramatically. Tip: if cookies end up touching, wait until cooled to break apart. Read More
(13)

Most helpful critical review

Rating: 2 stars
12/21/2019
You need to specify quick oats. They don't work with old fashioned oats. They are edible but are not lace cookies. Worst recipe ever. They are oatmeal cookies with lacy edges. I'd advise anyone looking for a lace cookie recipe that this is not it. Read More
26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/10/2011
Don't be fooled! This recipe will make you a plethora of cookies! I expected three dozen, but it made closer to 12 dozen. I made mine with Quaker quick oats. Yes, cookies start out very tiny - a level teaspoon - they spread dramatically. Tip: if cookies end up touching, wait until cooled to break apart. Read More
(13)
Rating: 5 stars
11/18/2010
I just tried the exact same recipe out of my mom's 1963 Cooky book. (Yep that's how it was spelled 50 years ago.) I came on here to see if there was anything better because mine look like regular cookies in the middle and the nice stuff on the outside. I didn't have a teaspoon to actually measure so this is probably my problem. I also didn't use molasses. After the first batch I took smaller scoops and patted them flatter. Looking better that way, but I'll try to be more accurate next time. Also in the same book, it later describes that there is a certain stage after baking where the cook(y)s are soft enough and strong enough to roll around something. Makes for a very nice presentation; the kind of very special cookie people would look forward to at Christmas time! Oh and I forgot to add that parchment paper was a lifesaver. My spatula squished some of the beautiful crispy crumble, but parchment paper made it so simple. Read More
(13)
Rating: 4 stars
10/10/2011
Don't be fooled! This recipe will make you a plethora of cookies! I expected three dozen, but it made closer to 12 dozen. I made mine with Quaker quick oats. Yes, cookies start out very tiny - a level teaspoon - they spread dramatically. Tip: if cookies end up touching, wait until cooled to break apart. Read More
(13)
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Rating: 5 stars
12/21/2002
these are sooooooo good I have made them for parties and gifts and they always disappear! Read More
(7)
Rating: 4 stars
08/19/2010
Pretty good cookie! Very delicate and candy-like. I wouldn't recommend making them in a case where they have to be transported as they are thin and break easily. They're nice crumbled over ice cream or yogurt or served whole with coffee or tea for dessert. Read More
(5)
Rating: 5 stars
12/22/2014
These are awesome cookies. Read More
(4)
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Rating: 5 stars
01/30/2014
BEST COOKIES IN THE WORLD!!! I had rated them before but they didn't turn out right. Three words...NON-STICK PARCHMENT PAPER. Made all the difference in the world. I followed the recipe exactly but used the parchment paper this time. Oh and instead of stirring all the ingredients together I used a mixer the second time. Made for a prettier cookie. They still look a bit greasy at first but the longer they sit this will go away... if you can wait that long. The crunchy edges are wonderful. With the parchment paper they lift right off the paper...no spatula needed to break the fragile edges. They MUST sit and cool before you remove them from the pan. It only takes 2-5 minutes for the to harden. I wouldn't try these without the parchment paper again. Not a recipe for beginners but as long as you follow the directions and time them just so they are PERFECT! Best cookies ever! Read More
(4)
Rating: 5 stars
06/18/2013
Fabulous recipe. I made it last fall for work and have been requested to make it every time since. I have substituted all sorts of gluten-free flours for the all-purpose flours and they've been tasty. (All sorts include sweet rice brown rice pre-toasted quinoa lentil garbanzo teff and millet) Read More
(4)
Rating: 5 stars
07/06/2010
This was the best oatmeal cookie I have had. To make it a little healthier I used sucant (dried cane juice) instead of brown sugar and I used spelt flour instead of all-purpose white flour. The cookies spread out quite a bit while cooking so right when they came out of the oven I gently pushed the spreaded out parts toward the center. I had no problem with them sticking to the cookie sheet. When they had cooled they held together well. Read More
(4)
Rating: 4 stars
02/20/2007
I used dark brown sugar so I eliminated the molasses. I'm glad I had a silicone sheet to use so they didn't stick but they look like they could have stuck a lot on an unprotected cookie sheet. The taste was just so-so very crisp and rather candy-like lacy edges but the center tastes just like oatmeal with brown sugar on it. I dunno I just expected it to taste yummier somehow. Read More
(3)
Rating: 2 stars
12/21/2019
You need to specify quick oats. They don't work with old fashioned oats. They are edible but are not lace cookies. Worst recipe ever. They are oatmeal cookies with lacy edges. I'd advise anyone looking for a lace cookie recipe that this is not it. Read More