Grandma's Lace Cookies

We love lace cookies, and so I made these for family members who need gluten-free desserts using King Arthur's Measure for Measure flour and Quaker Oats Gluten-free oatmeal. I used a small cookie scoop which is a little larger than the teaspoon that is listed in the recipe. I think the teaspoon would be better. As it was, I got 30 cookies, and I baked eight to a sheet of parchment on my 18x12 cookie sheets. I wish I had cooked them for just a touch longer, but it doesn't matter because they were gone by the time everyone left the house. Thanks, Dustin, for your grandmother's recipe!

Use parchment paper instead of foil. And use a very sparingly amount of dough, because they spread out considerably. Very easy to make and delish.

I made these cookies, they taste great, BUT the directions say to bake them on foil. It didn’t say to spray Pam first. My cookies stuck to the foil and broke into a million pieces. Next time I’ll either use parchment paper or spray the foil

I made these for a pot luck and they must have been good. They were all gone. I followed the recipe but doubled it. Parchment paper liner is the only way to make these. Also use only 1/2 - 3/4 teaspoon of dough and leave lots of room for the dough to spread.

I made no changes. The recipe works great. These wafers are delicious! Two items of note. 1. They don't keep well. Plan to serve them the same day as made. They wilt and get sticky. 2. That teaspoon of batter you dropped on a cooking sheet will spread out 3-4 inches. If you don't want to cut them apart, leave plenty of room. However, they are pretty easy to cut and separate before they cool. Definitely use parchment paper!!

I could not stop eating these cookies. Everybody loved them. I think parchment paper works better than foil. I use air bake pans which take longer. I had to bake them for 13 minutes. I made a couple test cookies. Did not bake them long enough and they stuck like crazy. Make sure they are quite brown, especially on the edges. Use a small teaspoon and keep them far apart. They are going to spread out A LOT. But that is the charm of this cookie. If too close, you will get the big blob that somebody else commented on. But you can still eat it!!!

These were simple and so delish! I did have one problem and would like to know if anyone else had the same. I can only bake two trays (of 6) at a time. The batter waiting to be baked thickened up and the cookies didn’t spread and become as lacy. With the last batch I tried adding a bit of water but that didn’t really help. Anyone?

Easy batter and tasty but a bit tricky to bake and get off the cookie sheet in one piece. DON’T use aluminum foil-the cookies stick but you can let them cool, then peel them off...but not very ideal. ABSOLUTELY DO NOT try to spray a cookie sheet and then bake them.....you will never get the cookies off the pan. It sounds like others have recommended parchment paper which I will try next time.

I made these exactly as the recipe was written and they were perfect. They were Delicious!!!

these cookies are super easy to make and really delicious.. crunchy and buttery.... I only put 6 per cookie sheet because they really do spread out..I've already made them twice now and will make them again

Delicious! A similar - and similarly crisp - cookie with the wonderful flavor of toasted sesame seeds is the Benne Wafer. Mixes up in just a few minutes all at once in one bowl. allrecipes even has a recipe for them. The link is: https://www.allrecipes.com/recipe/11215/benne-wafers/ They're delicate and luxurious.

These were delicious. Hubby gobbled them all up. They did spread out quite a bit but no problem. We just tore pieces off.

I made this last night and my boyfriend liked it a lot! It came out perfect! I will make this again for sure! It was good with a glass of milk.

Not the greatest cookie in the world. To buttery and sugary. Most likely will not be making this again.

Absolutely delicious! Just like the lace cookies I made many yrs ago, but lost the recipe. I added × vanilla & some extra oats. Next time I'm going to add lemon extract. I've done this before & they taste great & refreshing for summer.

These are delicious and incredibly easy to make. I found that I had to bake them for about 12 minutes and I did find that parchment paper worked well and the cookies stuck less to that than when I used the foil.

I made the recipe as directed. So easy. I used parchment paper and didn’t need to spray it.
The recipe made more cookies than I expected so halfway through, I added a little cinnamon to the rest of the cookie mixture. The cinnamon added a nice flavor. I stored the cookies in an airtight container. The next time I make them I Will make half with the original recipe and add a little almond extract to the remaining cookie dough.

These are fantastic and easy to make. As per the other reviews they spread a lot so don't crowd your baking sheet and yes use parchment unless you have non-stick foil. A couple of observations; mine took 12 or 13 minutes to bake but came out fine. Also, if you spread the cookie dough out on the baking sheet as thin as possible you get the nice, crispy cookie. If you make them a slight bit thicker you get a bit more of a chewy cookie. I like them either way myself.

I followed the recipe exactly and as many other reviewes stated the aluminum foil does not work. after the first pan full I used parchment paper which worked well. We didn't care for the taste, it was bland. I added some cinnamon and that helped some but it is not something I will make again.

Nothing special too sweet and greasy. Stuck to the foil, had lots of little pieces.

Flavor was wonderful but the cookies spread out all over the cookie sheet pan and became a giant blob. Followed directions precisely but still a mess. Would have liked them to a least be partly round. Just broke them up and used them in ice cream.

I made no changes. The recipe works great. These wafers are delicious! Two items of note. 1. They don't keep well. Plan to serve them the same day as made. They wilt and get sticky. 2. That teaspoon of batter you dropped on a cooking sheet will spread out 3-4 inches. If you don't want to cut them apart, leave plenty of room. However, they are pretty easy to cut and separate before they cool. Definitely use parchment paper!!

Fast “&” easy!! I ALWAYS use parchment paper. We are excited to have these on this yucky (& trapped in house) day.

I will definitely make it again! Made them 2 days ago and plan to make more tomorrow! They were that good!

It was so awesome! I would definitely use parchment paper instead of aluminum foil, but otherwise the only thing that I would change is that I browned the butter to get a nice nutty flavor.

One of my favorite cookies. Sometimes I add a cup of chopped pecans.

It was really good! I baked it on parchment paper instead of what they suggested in the recipe, and that worked very well. They are pretty sweet, in case you don't like that type of thing, but my family loved them.

This is by far my favorite cookie! Delicious!!

Don’t have a clue why this recipe was such a flop! Dough spread out all over pan. Baked as directed for 8 minutes, still tasted eggy, stuck to the foil. I wrapped it all up in the foil and threw it in the trash! waste of expensive ingredients, foil, and my time!

I made several changes, after running a "test" batch in my oven of course. The first batch was Very runny. So, I added 1/2 cup more oatmeal and then before baking I gently pressed each cookie with a sugar coated glass bottom so that they cooked evenly. then they came out very nicely.

To me it was a bit too thin but my husband absolutely loved it. If I make this again I would add less butter or more oats so they do not spread out so much.

They were very good. It took me 3 batches though trying to figure out how to get them so thin.

CDelicious and easy to make! A few changes: half a cup of sugar is plenty, Taste better with large flakes oats. Cook 10 minutes or till the edges are brown.

I made this twice. The first time I had the same problem as some others (should have read the reviews first). The batter spread out and after cooling (as directed) they would not come off the aluminum foil. Thanks to another reviewer these crumbs will be ice cream topping. I lost at least half of the cookies. I made it again, putting only 6 cookies on a cookie sheet and lining the cookie sheet with parchment paper. This time they released okay but I had to bake them much longer than suggested and several burned around the edges before the cookie got to the desired golden amber color. I will not be making these again.

Everyone was disappointed that I made plain oatmeal cookies with no nuts, chocolate or raisins. Then they tasted them and you would have thought the heavens opened up and the angels sang. I recommend using the smallest cookie scoop because I used my medium sized one and they were way too big. I sacrificed myself by eating them all (it’s a tough job but somebody’s got to do it.). I switched to the smallest cookie scoop and they were perfectly sized. I baked them on Silpat sheets with 8 cookies per pan. Added note: I only buy old fashioned oats, so to make quick oats just process them in your food processor a few pulses.

The cookies were delicious; however, the baking of them was a pain in the ***. First of all the first batch spread out all over the pan. It was like a giant sheet cookie and wouldn't come lose from the foil. After I let them cool completely it was easier to peel the foil off cookie. I broke them up into smaller pieces. The second batch I used parchment paper and that worked a bit better; however, they also spread out all over the pan. My cookies were not round, they were all different shapes and sizes, but they were still delicious.

Delicious and easy! I think I like without pecans better, maybe I'll try macadamia next time. I didn't change anything in the recipe and I used parchment paper as suggested in the comments. Perfect every time! ♥️ I didn't have any issues with the batter thickening. I used Bob's Red Mill quick cooking rolled oats, they are what I had on hand, they are Gluten Free which wasn't on purpose, again, just what I had available. I also only made about 5-6 per baking sheet due to how much they spread.