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These delicious yet easy Chocolate Oatmeal Lace Cookies are the perfect holiday cookie. Made with double the vanilla and sweet brown sugar. These delicate cookies are crisp, buttery, and perfectly sweet with hints of caramel flavor throughout. They’re generously sandwiched with melted chocolate, making every cookie even more delicious. Fun and easy to bake, even yummier to eat, great for gifting, and a festive addition to your Christmas cookie box!
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It’s the day before Thanksgiving and I’m sharing my very first Christmas cookie of the season. And it’s such a yummy Christmas cookie too! I was going to wait to share this recipe until after all of the Thanksgiving feasts had concluded. But then my mom pointed out that there could be a few of you looking for last-minute cookies for tomorrow.
Or maybe you have time off this week and are planning all of your Christmas cookie baking. Whatever your circumstances, I think we all can enjoy these yummy chocolate oatmeal lace cookies.
I made my first ever oatmeal lace cookie recipe even before the days of this website. Then I shared the recipe in November of 2012. I made those cookies with Nutella, and if you look at the photos, they’re certainly not the greatest. But the idea of an oatmeal lace cookie will forever sound delicious to me.
I wanted to recreate and update those cookies. I wanted to make them easier and even more delicious. And I wanted to nix the Nutella filling and use straight chocolate, Asher’s favorite!
For any of you not familiar with lace cookies, they’re very thin cookies usually made from either nuts or rolled oats. They’re meant to be VERY thin and crisp, and they’re often sandwiched with fillings like chocolate or buttercream.
Lace cookies are classic Christmas cookies in my book, and fortunately for us, they’re so easy to make!
Here are the details
Step 1: melt together the butter and brown sugar
Working in a medium saucepan, gently mix the melted butter with the brown sugar over medium heat. Do not rush this process. Go slow and allow the sugar time to melt evenly. Whisk continuously during this process. This will help the mixture come together and form a caramel-like sauce.
When the sugars have melted and a sauce forms, remove the pan from the heat.
Step 2: the remaining ingredients
Mix in the honey and vanilla, and whisk until very glossy and shiny. This should be pretty.
Next, mix in the oats, almond flour, and salt.
Step 3: let the dough sit
Let the mixed dough cool, then after 5 minutes mix in the egg white. The egg white will bring the dough together and moisten it.
When the dough is together let it firm up for 10 minutes on the counter.
Step 4: scoop the cookies
Using a teaspoon measure, scoop out the dough.
Bake for 7-8 minutes until deeply golden on the edges. Let the cookies cool completely at room temperature before removing them. They should harden up.
Step 5: the chocolate
Use your favorite chocolate, melt it, and then sandwich it together with the cookies. Enjoy a few while still melty and delish. Then let the rest set for enjoying later. Or better yet, save half and gift the other half!
These cookies are GOOD and gluten free! Crisp and sweet on the outside with hints of browned butter, caramel, and sweet vanilla. Plus plenty of chocolate drizzled over top.
Together they’re just delicious! As in grab a third or fourth cookie kind of good!
Looking for other holiday cookie recipes? Here are my favorites:
Easy Vanilla Bean Christmas Lights Cookies
Easy Hot Chocolate Lace Cookies
Chai Spiced Santa Cookies with White Chocolate Frosting
Lastly, if you make these easy Chocolate Oatmeal Lace Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Milk Chocolate and Vanilla Oatmeal Lace Cookies
Ingredients
- 1 stick (8 tablespoons) salted butter
- 1/2 cup packed brown sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/4 cup almond flour
- 1/2 teaspoon kosher salt
- 1 egg white
- 2 cups milk, semi-sweet, or dark chocolate, melted
Instructions
- 1. In a skillet with sides, melt the butter together with the brown sugar over medium heat. Bring to a boil and cook for 1 minute, until the sugar dissolves and looks similar to caramel. Remove from the heat and transfer to a bowl. Whisk in the honey and vanilla, whisking until smooth and glossy. Add the oats, almond flour, and salt mixing until combined. Let cool for 5 minutes, then stir in the egg white. Let the dough sit for 10 minutes to thicken. 2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.3. Drop 1 teaspoon-size amount of dough on the prepared baking sheets, placing each one 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely. 4. Sandwich each cookie with melted chocolate. Sprinkle with sea salt (if desired). Store cookies in an airtight container for up to 4 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made these for Thanksgiving and they were a HUGE hit! For an amateur baker like myself, the recipe was easy to follow. I have a question….I would love to make a simpler version, like an cinnamon oatmeal raisin. Do you know how much cinnamon or raisins to add to not over power the cookie?
I just LOVE all your recipes and so does my family:)
Hi Staci,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) So sorry, I don’t, I’ve never tried a lace cookie like that! Have a great week! xT
Can you use regular flour if you don’t have almond flour? Will that change the taste?
Hi Lana,
You are going to want to use almond flour for this recipe for best results:) Please let me know if I can help in any other way! xx
Like everyone else is saying these will not turn out as the recipe is written. They did not spread out, they did not get ‘Lacey’. Just a goopy mess.
Hi Ginger,
I’m so sorry to hear this recipe didn’t turn out for you! It’s a little hard to say what could be happening here. Is there anything you adjusted in the recipe? The batter is going to be goopy, any chance they needed to bake longer? Please let me know how I can help! xx
I followed the recipe exactly as you had written in, baked them at the temp and for the time you put in your recipe. They did not spread out, the middle was still raw/goopy. I think the issue is with your recipe not with how I executed it. I bake often and do not have issues with my oven temp or baking times.
So sorry to hear this! I don’t know what went wrong here!
I made these and they may be the most delicious cookie ever but the did not crisp up and I’m wondering if I need to put a little more flour or cook a little extra
Hey Sherry,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:) I would bake a minute or two longer! x
These did not lace or spread out at all! They taste great but wondering what happened. The outside browned up but middle was not cooked all the way and they were def not thin and lacy. Thanks!!
Hi Marta,
Thanks for trying this recipe and sharing your feedback! Sorry to hear they didn’t spread! What kind of flour did you use? Was your batter super thick? Let me know how I can help! xT
My child has a nut allergy. What can I sub for the almond flour?
Thank you!
Hi Keecha,
So sorry, this recipe works best with almond flour. You could certainly try oat flour or a gf flour and see if those work for you! Please let me know if I can help in any other way! xT
So far, these are a bust. Using two levels in one oven made one cook too fast and the other too runny. I also had enough for a third sheet. Not sure if they’ll harden enough to make into a sandwich.
Hi Candice,
Thanks for trying this recipe and your feedback, sorry to hear you are having issues. Was there anything you adjusted in the recipe? What was the consistency of your batter? Let me know how I can help! xx
Excellent
Thanks so much Barbara!!
These look just like our Swedish oatmeal cookies we ate all our childhood.
Over here we call them Oatmeal Flarn!
We use sirup (like maple sirup works fine) instead of honey and just regular flour and sugar, vanilla, cream, whole eggs (white+yellow) and also baking powder. It is really good with Swiss merengue buttercream, i like it with lemon or just plane vanilla in between if you want filling (Double Flarn)… Then dip the dubble flarn halfway in medium-dark melted chocolate 😋👍
Thanks so much for sharing, Therese!! Let me know if you give this recipe a try:) xT
I just made these and they didn’t spread and turn ‘lacy’ . I used the ingredients just as called for. What happened?
Hi Fran,
Thanks for trying the recipe, sorry to hear you had some issues. Was your batter super thick or was it runny? It’s hard for me to say without knowing more info! xx
What temp do you bake them at?
350F please let me know if you have any other questions! xx
These cookies are delicious!!!!
And they will make the perfect gift.
They turned out as perfect as your picture.
Hey Jane,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Do you put the cookie sheet on the top or bottom third oven rack. Thanks!
Hi Andrea,
One will go on the upper and one will go on the lower. Please let me know if you have any other questions! xT
Can I use all purpose flour or whole wheat flour ? Instead of the almond flour
Hi Joanne,
Almond flour is going to work best here:) Please let me know if you have any other questions! xx
Absolutely delish! Easy to make and a treat after your done baking them. This may be my new “go-to” Christmas cookie for this year. The cookie is also amazing all by itself without applying the chocolate at suck. Both are to die for!
Thank you sooo much Tieghan for sharing this gem!
Hi Tracey,
Wonderful! Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
I just made these amazing cookies.
I changed the flour to regular flour and also changed the oats to rolled oats. I added 1-2gs more oats than the recipe stated.
Used Lindt Dark Sea Salt Chocolate.
These cookies are a 10/10
Hi there,
Awesome!! So glad to hear that these cookies turned out well for you, thanks for making them! xT
Hmm.. just made this and the cookies didn’t really spread much and are too thick. What did I do wrong?
Hi Vlad,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues! Was there anything you adjusted in the recipe? What kind of flour did you use? Let me know how I can help! xx
Please think of some new canned language. It’s odd to assume your followers did something differently if it didn’t turn out for them.
whoa, settle down a little, it is Christmastime
holy hell girl where’s your blog and responding to the 4-7 commenters that tanked the recipe vs the blogger and a ton of other commenters crushing it. No one asked you about her language and if she’s tried and tested the recipe enough for it to be published then what do YOU think she should say?
Followed recipe exactly but mine were all odd shaped. How did you you get the so nice and circular?
Hi Kim,
Thanks for making this recipe! I like to use a cookie scoop for measuring, that usually helps to keep them circular. I hope this helps! xx