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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 cookies are crisp, buttery, and perfectly sweet with hints of caramel 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!
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 lace cookies 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 oatmeal. 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 skillet, gently melt the 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 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! 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
Servings: 18 cookies
Calories Per Serving: 193 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Can I use unsalted butter?? 🙂
Hi Ken,
Yes, that would be just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xT
Mine didn’t get crispy but they sure were delicious. Maybe I needed to cook them longer than 9 min. I used silpat instead of parchment, maybe that caused them not to crisp up
Hi there! I would bake them longer if they didn’t crisp up for you! xT
Thank you
This had become s family favourite
So easy but very impressive
I recently made these. My husband and best friends to whom I gifted these all raved and said separately that they thought the cookies would be just as good without the chocolate! I read all the comments and then baked the cookies according to the recipe as shown. I used about 1 tsp per cookie. I DID SPREAD THE COOKIES BEFORE BAKING. I watched them closely for color. Worked perfectly. Thin and crispy. Oh, I forgot to use the finishing salt. Obviously not missed. Really delicious. Lovely caramel taste. I’m gf, so this recipe was a great find. My daughter is gf and vegan. I’m going to try a small batch with vegan dairy ingredients. Thank you for sharing this recipe.
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Absolutely yummy and easy to make. Thanks and Happy New Year.
Thanks so so much! Always love to hear when a recipe is enjoyed! Have a great weekend 🙂 xT
OMG! These are so good AND the family loved them as well! Thank you so much for hitting all the right notes with these!
Thank you so much Dottie! xT
This is my favourite for this year! Easy and fast to make, I love a bit chewy biscuits. You can make them gluten-free and they are so delicious! Thanks so much for the recipe!
Thanks so much for trying out the recipe! Love to hear you enjoyed it! xT
Followed recipe exactly and they turned out amazing, taste like caramel! Incredible.
(Did give them a little flattening before going in oven thanks to the other comments here, I do think that helped them spread out better)
Thank you so much Catherine! xT
Such a great recipe have baked these twice and so received so many positive comments
Love the simplicity and flavour💜
Hey Lorraine! Thank you sooo much for trying out this recipe! Hope your New Year is off to an awesome start! xT
Made these today for NYE (tagged you in my instagram post (@pawiets)). Super fun to make and taste amazing. Followed the recipe exactly and came out perfect.
Thank you so much Patti! Love to hear that you enjoyed these cookies! 🙂 xT
Made these for Christmas and they were delicious! My only problem was that they softened up once put in a container and became soft and chewy. Still delicious but I liked them crispy! Is there some trick to ensuring they stay crisp during storage? Or maybe I needed to bake them longer?
Hi Shannon! Thanks for trying out this recipe! I would maybe just cover it on plate and they would maybe stay a bit crisper than in an airtight container! xT
How do u prep the baking pan? Just butter or parchment paper?
I used AP flour and they turned out amazing!! I always test cookies first to see how they bake. Initially they didn’t flatten out like yours so I shaped and flattened them before putting them in the oven. Turned out fine. I made the recipe a second time and wow!! I didn’t add all the oatmeal or all the flour and they flattened out better. Such a great cookie. Thanks for posting!
Hi there! Thank you soooo much for trying out this recipe! I’m so glad you enjoyed it! 🙂 xT
These did not lace out or flatten for me either. Would like to figure out what went wrong because still tasted really good. I tried adding water to thin them out and this helped a bit
I’ve made these more than once and can’t seem to get them to flatten out.
Any suggestions?!
(Regardless of their appearance for me they taste amazing!! Haha)
Hi! Can AP flour be used instead of Almond? Thanks 😁
These did not lace out and flatten at all