Lace Cookies Recipe

5 stars (2 reviews)

I love these easy-bake caramel lace cookies with oatmeal and sliced almonds, that bake in less than 10 minutes, and have a thin chocolate coating on the back. My beautiful, thin and snappy cookies are a crisp, chewy, and delightfully decadent treat for the holidays!

Prep Time20

Cook Time10

Total Time30

Course: Cookies, Dessert

Cuisine: American, Italian

Servings: Cookies

Calories: 91kcal

Author: Sommer Collier

Ingredients

1 cup unsalted butter 2 sticks
1 cup granulated sugar
1 cup brown sugar
1/2 cup rolled oats
1 1/2 cups sliced almonds
1/4 cup all purpose flour
1 1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
10 - 11 ounces semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and line several baking sheets with parchment paper. Pre-measure all the ingredients. Then place the butter and sugars in a large saucepan over medium heat.
As the butter melts, stir the mixture. Once the sugars look mostly dissolved, stir in the oats, almonds, flour, salt, egg, and vanilla. When adding the egg, whisk fast, so it doesn’t scramble! Stir well to combine, then turn off the heat.
Spoon the batter onto the cookie sheet with a 2 teaspoon scoop. Place them at least 3 inches apart, or they will run together. Bake for 7-8 minutes, until flat and golden brown around the edges. Then cool on the baking sheets at least 5 minutes before moving. (They could be crisp once cooled.) If some of the cookies spread into weird shapes, use the edge of a rubber spatula to push them into circles before they cool. Repeat with the remaining dough. Rewarm the dough if needed.
Once the lace cookies are baked and cooled, melt the chocolate chips over a double-boiler. You can also melt them in the microwave, cooking in 30 second increments, stirring in between until smooth.
Turn the cookie over and use a spatula to spread a paper-thin layer of chocolate over the bottom. Flip the cookies back to top-side-up and let the chocolate harden before moving. Store in an air-tight container is a cool place.

Video

Notes

Storing Leftovers - Store in an air-tight container in a cool place for up to 5 days.
Freezing - Freeze in single layers between parchment paper in an airtight container for up to 2 months. Thaw at room temperature, and they’ll regain their crisp texture.

Nutrition