Thursday, December 15, 2011

Flourless Oatmeal Lace Cookies

Perfect little lace cookies
I have always been a cookie baker, especially at Christmas. This is my season! My mother-in-law used to tease me about all the cookies I would bake. Every year, I had several cookies that routinely made it onto my cookie baking schedule. Family favorites! However, I would always add a few new choices each year. Therefore, some of my cookies would get rotated. That's what happened to my Oatmeal Lace cookies. When my kids were very young these cookies made it onto my list every year. Back then they were very hard to remove from the cookie sheet. I would almost always break half of them trying to get them off in one piece. Once they cooled...they were stuck but, if you tried to move them too soon they would stick to the spatula. I tried using foil, parchment, waxed paper...nothing worked consistently. However, these cookies were my son's favorite! So I would muddle through every year, despite the frustration. My son grew up, moved away and I stopped making the Oatmeal Lace Cookies. This year my son asked if I would send him a batch.  What could I do?  Of course I would! I searched through my recipes and found it tucked away in one of my many cookbooks.
A lot changes in 10 years, and now I have a SILPAT! What a baking difference! No sticking, no breaking, no crumbling,  just perfect little cookies every time! These very delicate, crispy lace cookies are almost more candy like than cookie. Similar to a toffee with oatmeal and coconut baked into them. This recipe says drop a 1/2  teaspoon of batter onto the cookie sheet. Be sure to follow the directions, they spread quite a bit so keep them small and give them room. Finally, get yourself a SILPAT if you don't have one...what a great invention!

These are almost more candy like...if I don't hide them my hubby will eat them all!
1/2 teaspoons of batter
They spread so give them room 
Ready to send to my son!
Perfect treat with tea or coffee

Flourless Oatmeal Lace Cookies
- 3 lg eggs
- 2 c sugar
- 2 Tbsp melted butter
- 3/4 tsp vanilla
- 1 tsp salt
- 1 c shredded coconut
- 2 c uncooked rolled oats

1. Preheat oven to 350°. Line cookie sheets with foil or baking parchment.
2. Beat the eggs, then add the sugar gradually, beating constantly. (Electric mixer is best for this.)
3. At low speed, stir in the melted butter, vanilla, salt, coconut, and oats.
4. Drop the dough by teaspoons 2 inches apart. (Do NOT use tablespoon, as these cookies really spread.) Bake about 10 minutes, or until the edges are lightly browned. Lift foil or parchment from pan and cool on rack until wafers can be easily removed.

From my very old edition of Joy of Cooking!


  1. I love lacy cookies - so delicate. Grand with the oatmeal - best idea. And yes, Silpat rules!

  2. I haven't made these in years either and I bet the silpat makes such a difference. Your cookies look so lacy and beautiful.

  3. I remember making a cookie similar to this that stuck every time!! That was many years ago, so I see what you mean - Slipat will work!! I'm excited to try your recipe out!

  4. These are beautiful, lacy and crisp. How festive!

  5. D'oh! I had everything except the coconut. I'll definitely get some this weekend!

  6. These are one of our most favorite cookies! I know (shhh) I am getting a silpat mat for Xmas (shhh). My husbands makes these every year and it is a painstaking process to put each layer of foil in the freezer for a few minutes so they will "release". I can't wait to try them on one of those mats.

  7. I've been reading and taking time to comment on some, and I could not resist telling you that I am definitely making these soon as they look so wonderful. You present them so nicely! Thanks for the recipe.

  8. Looked for this recipes for years after giving away my (heavy, thick!) copy of Joy of Cooking. Don't remember them sticking, but I have used commercial teflon sheets for many years (long before silpat became available retail). Found an old copy of J of C at a friends house and made them this morning. They took almost 20 min. at 350 F (which is why I found this site to double-check time and temp). They are as close to perfection as a cookie gets!