These buttery, crispy and chewy Oatmeal Lace Cookies with pecans are so elegant and deliciously addictive!
The reason “lace” is in the name of this cookie is because they bake up so thin with tiny air holes and pockets that resemble lace. They’re crisp and chewy at the same time, with a buttery toffee flavor. You can’t eat just one!
Lacy Oatmeal Cookies Ingredients
- Flour – all-purpose
- Baking soda
- Oats – quick cooking oats
- Pecans – chopped
- Sugars – light brown sugar and white granulated sugar
- Butter – unsalted butter that has been melted and cooled.
- Vanilla Extract
How Many Cookies Does this Recipe Yield?
This recipe yields approximately 66 cookies – enough to share and keep some for yourself!
The cookie dough spreads out a LOT, so it’s essential to place the dough about 3 inches apart on the baking sheet (lined with parchment paper).
Since the dough spreads so much, you’ll only need a heaping teaspoon (1-½ teaspoons) of dough per cookie.
How to Make Oatmeal Lace Cookies
- Prepare the batter. Whisk together flour, baking soda, and salt in a medium bowl. Add oats and pecans and stir to combing. In a separate large bowl, stir together melted butter, brown sugar, and granulated white sugar. Add vanilla and egg and stir again. Slowly add the dry mixture to the wet mixture and stir to combine.
- Bake at 350 degrees F. Drop by heaping teaspoons onto a baking sheet lined with parchment paper. Bake for 7 to 8 minutes.
- Cool. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool.
Tips for Baking Oatmeal Lace Cookies
- Use parchment paper! These cookies are so thin and delicate, they are removed easily from the paper without breaking the cookie.
- This recipe calls for butter that has been melted, then cooled to room temperature. Melt your butter first and allow it to cool while you’re measuring the remaining ingredients.
- Watch the cookies carefully to avoid over-baking. The recipe states to bake for 7 to 8 minutes (my oven bakes them in 7-½ minutes exactly), but every oven is different.
- Add ground cinnamon to the batter for a sweet and spicy flavor.
- Switch out the chopped pecans for your favorite nuts, such as cashews, walnuts, or almonds.
- Instead of vanilla extract, use rum or almond extract.
Storing and Freezing Oatmeal Lace Cookies
- Store in an airtight container at room temperature for up to 3 days.
- Freeze in an airtight container for up to 3 months.
More Cookies You’ll Love
Oatmeal Lace Cookies
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups quick cooking oats
- 1 cup chopped pecans
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted and cooled 1 ½ sticks
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt. Add oats and chopped pecans and stir well to combine.
- Place light brown sugar and granulated sugar in a separate large bowl. Add melted and cooled butter and stir until smooth. Add egg and vanilla and stir to combine.
- Slowly add dry mixture to wet mixture and stir to combine.
- Drop by heaping teaspoons (1 ½ teaspoons of dough per cookie) onto prepared baking sheet approximately 3 inches apart.
- Bake for 7 to 8 minutes (watching closely to avoid over-baking), or until golden brown and crispy around the edges.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to completely cool.
- Store for up to 3 days in an airtight container.
- This recipe yields approximately 66 cookies.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published December 22, 2013. Updated with new photographs, recipe revised and republished November 10, 2019.