| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 10 min |
| Cook: | 20 min |
| Yield: | 12 cookies |
Ingredients
- 2/3 cup sugar
- 1 stick unsalted butter
- 1 cup rolled oats (not instant)
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon beaten egg white
- 2 ounces bittersweet chocolate, finely chopped
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
- Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
- Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 169 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 84 mg |
Reviews
Super easy- less than 30 minutes from start to finish! The chocolate is unnecessary, but 1/2 tsp. of cinnamon really makes a difference!
These are the most delicious cookies that I ever made, following the recipe exactly.
Great cookies, easy to make. I agree was the other reviewer, as I would make them smaller as well. I followed the recipe exactly, but my cookies got to be about 4 to 5 inches each. They are crispy on the edges and chewy in the middle.
Oatmeal lace cookies were great butyou could just spread on parchment and break apart after baking.
These turned out great! I only put about a heaping tablespoon for each cookie and flattened them out slightly. In the oven they spread out to about 5″ in diameter, so I was able to fit 5 cookies per cookie sheet. Took about 14 minutes in my oven and they came out thin and flat with a lovely crunch at the edges and a very slight chewiness in the center. I found them to be a bit too sweet for my taste and may reduce the sugar by a tablespoon or two next time. My kids, however, loved them as they are. Thanks for such an easy and successful recipe!
Love this recipe! Super, super easy recipe and yet it’s so delicious. The next time I bake these, I will make them smaller though and watch them closely in the oven. They are rather large, it says to spread them out 3″, well then they melt to about twice that. I would rather have them smaller, but other than that, no changes.