My mom used to make these - they were our favorites! They are very crisp, and tend to shatter when you bite into them. Watch them carefully while baking since they do tend to burn quickly.

Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.

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  • Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

Nutrition Facts

131 calories; protein 1.1g 2% DV; carbohydrates 17.5g 6% DV; fat 6.3g 10% DV; cholesterol 17mg 6% DV; sodium 50mg 2% DV. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2005
These cookies are great! I was a little worried about them sticking so I used parchment paper on my cookie sheets and it worked wonderfully. **I was also low on light corn syrup so I substituted maple pancake syrup, it was delicious!* for a fun holiday treat I put two of them together with a chocolate filling, everyone loves them. Read More
(47)

Most helpful critical review

Rating: 2 stars
08/19/2008
These were completely stuck on the pan!! I even sprayed it with cooking spray. I had to chisel them off the pan and they broke off in little pieces and were dripping with oil. They tasted ok but were VERY greasy. The cookies WOULD NOT release from the last pan I pulled out of the oven. I ended up pouring water over them and washing them off the pan!! I made them again but used a silicone baking mat and they easily peeled off and looked great. I don't know how you could make these without a mat. Read More
(14)
59 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
12/29/2005
These cookies are great! I was a little worried about them sticking so I used parchment paper on my cookie sheets and it worked wonderfully. **I was also low on light corn syrup so I substituted maple pancake syrup, it was delicious!* for a fun holiday treat I put two of them together with a chocolate filling, everyone loves them. Read More
(47)
Rating: 4 stars
12/23/2003
This recipe was exactly what I was looking for. I added some vanilla about 1/2 tsp. I would probably add more next time. Also drizzling some melted chocolate on the top makes 'em look as fancy. However no need to space 4" apart! I spaced them 1-2 inches apart with no problem. Read More
(38)
Rating: 4 stars
07/02/2003
we substituted honey for corn syrup & they came out delicious! Read More
(28)
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Rating: 5 stars
01/22/2009
Delicious dipped in chocolate!!! For all of those who say they stick to the pan...I line my pan with tin foil and they peel right off. I also make little bowls and put whipped cream and fruit in them. As soon as they come out of the oven before removing from the foil I shape the cookie into a bowl shape using my oven mitt and a small dish. Hint: tear the foil into individual pieces before putting the cookie batter on the pan so they are easier to shape. Read More
(25)
Rating: 4 stars
12/09/2007
I found that letting these cool on the cookie sheet for about 2 minutes made getting them off a lot easier. Read More
(16)
Rating: 2 stars
08/19/2008
These were completely stuck on the pan!! I even sprayed it with cooking spray. I had to chisel them off the pan and they broke off in little pieces and were dripping with oil. They tasted ok but were VERY greasy. The cookies WOULD NOT release from the last pan I pulled out of the oven. I ended up pouring water over them and washing them off the pan!! I made them again but used a silicone baking mat and they easily peeled off and looked great. I don't know how you could make these without a mat. Read More
(14)
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Rating: 5 stars
08/24/2008
We thought these were a great cookie. Make sure you bake the cookie until the edges are brown by that time the bottom of the cookie is crisp. Once cooled on the pan for about a minute you can actually pick the cookie off the pan- the first batch was a little too light and I needed the spatula. YUMMY Cookie! I did sub honey for the corn syrup. Read More
(10)
Rating: 5 stars
01/26/2009
this recipe was fun to make. i did sub maple syrup for the light corn syrup (as a reviewer suggested) and cooked them a bit longer until they were a warm amber color. used leftover fondue chocolate and coconut flakes and made numerous variations (plain chocolate spread on top with coconut sandwiched with chocolate with or without coconut) for my friend's going away party. Read More
(8)
Rating: 4 stars
11/01/2011
The best lace cookie I've ever had!! I up'd the servings to 36 and sandwiched them with chocolate. Make sure they are well baked of they will stick. If done right they practically slide off. Also I used a 1/2 tsp. cookie scoop leveled and these to me were the perfect size. I aslo spread them a bit with the back of a spoon to get them nice and thin. Do not bake these on a very humid day. They will not crisp up well due to moisture in the air. If it's muggy make a red velvet or chocolate cake instead and save this for a dry day. Read More
(8)
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