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My review
Aunt Gail's Oatmeal Lace Cookies
Laura
"This recipe, from my great great Aunt Gail, is delicious!"
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Ingredients
servings 72Original recipe yields 48 servings (3 to 4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
- Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 105126 Ratings
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Most helpful positive review
7/19/2007
These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The fir...
Most helpful critical review
8/17/2011
as written these did not spread but ended up like oat shortbread almost. For the 2nd half of the batch I added 1 T. corn syrup and 1T. water to it. That gave me a lace cookie.
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7/19/2007
These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The fir...
2/26/2001
I found it easier to drop 1/8tsp. of batter onto a foil covered baking sheet and skip the flattening instructions. Be sure to keep a careful eye on these, as they can burn really quickly. Over...
3/20/2008
Yum! These were alot easier than I expected. I followed the recipe exactly, with the exception of substituting a bit of the flour with some oats I ground very fine with my coffee grinder. I j...
4/14/2005
These are perfect cookies! I have had so many complements on them. My favorite variation: After the cookies have cooled, Melt some semisweet baker's chocolate and put a spoonful on the bot...
8/10/2008
Wow! I didn't have almond extract, so I used vanilla. I also used half white, half brown sugar. These were caramelly, crispy and fan-freakin-tastic! I am sorry to say that I ate the entire batch...
12/17/2006
Excellent cookies! The cookies do spread quite a bit, so be sure to leave the recommended 3" between cookies. I halved the recipe since I was making an assortment of cookies for the holidays and...
11/18/2006
These were great! They do spread really thin, so I didnt press down very hard with the sugared glass..just enough to get the sugar on. The dough itself was very tasty too!
3/20/2006
Fabulous recipe!! These were nicely crunchy and had a great taste. I took some to a friend of mine and she loved them too! Definite keeper... thanks for sharing! I would suggest that the rec...
2/1/2004
Oh my how I love these cookies. With a dairy allergy in our house, it's sometimes hard to find dairy-free cookie recipes. I came looking for a lace cookie recipe without chocolate or nuts, and...