Description
Delightful and crisp lace cookies made with a rich browned butter base, rolled oats, and light brown sugar. These cookies bake quickly into thin, golden treats with a nutty aroma perfect for snacking or serving alongside tea or coffee.
Ingredients
Butter and Flavorings
- 1 cup salted butter
- 1 teaspoon vanilla extract
- 2 ¼ cups light brown sugar, packed
- 2 ¼ cups rolled oats
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 large egg
Main Dry Ingredients
Other Ingredients
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Brown Butter: In a small saucepan over medium heat, melt the butter and cook it until it turns golden brown and emits a nutty aroma. This caramelization adds depth of flavor. Remove from heat and let it cool for about 5 minutes to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: In a mixing bowl or stand mixer, combine the packed light brown sugar, rolled oats, egg, and vanilla extract. Gradually add the slightly cooled browned butter and mix until all ingredients are fully incorporated.
- Add Dry Ingredients: Stir in the salt and all-purpose flour until just combined, making sure the mixture is evenly combined without overmixing.
- Portion and Bake: Using a cookie scoop or spoon, drop the batter onto the prepared parchment-lined baking sheets, leaving plenty of space between each cookie because they will spread significantly during baking. Bake in the preheated oven for about 6 minutes, or until the edges turn golden brown and the cookies appear lacy and crisp.
- Cool: Let the cookies cool on the baking sheet for approximately 5 minutes, allowing them to firm up before transferring to a wire rack to cool completely.
Notes
- To enhance the nutty flavor, make sure to brown the butter evenly without burning it.
- Leave enough space between cookies when scooping as these cookies spread thin during baking.
- Ensure the butter has cooled slightly before mixing with the egg to prevent scrambling.
- Use parchment paper to prevent sticking and allow easy removal of delicate cookies.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
