Chocolate Oatmeal Lace Cookies
Ginny McMeans
Published:
November 24, 2018
Last Modified:
May 9, 2024
Chocolate Oatmeal Lace Cookies are easy, crispy & chewy. When the cookies bake they spread thin & leave pretty little lacey holes around the edges.
Chocolate Oatmeal Lace Cookies is a recipe that I have been working on for a while and I finally got it just right. The dough is rolled into a ball and left that way for baking.
As the cookies bake they spread out – big – and are left with pretty little lacy holes around the edges. They cross between chewy and crispy and of course, chocolate is always nice.
Isn’t it cool looking the way they look from the side? Flat flat flat on the bottom and crispy around the edges that turn into chewy bites as you eat them. The centers are a little chewier, right from the start, because they’re thicker.
I think you’ll really LOVE these chocolate lace cookies! They are:
- Chewy
- Textured
- Crispy
- Rich in flavor
- Satisfying
- Crowd-pleasing
- and Easy to Make!
Not these! They spread and cook just right. Yes, those flat cookies are tender and they all started from a ball.
Lace Cookies really are a perfect holiday cookie too. They just seem more special. Giant Chocolate Chip Cookies are always good but Lace Cookies are good and elegant.
How Do You Make Chocolate Lace Oatmeal Cookies?
Very easily!
You can’t use a Silpat pad for these cookies they need to bake on a baking sheet that has either been ‘greased’ or where parchment paper has been cut to fit.
The dairy-free butter and sugar need to be creamed and beat until light and fluffy. An electric mixer is best. You can use a hand mixer or a standing one. But they need to beat for about 10 minutes.
The dough needs to chill for 30 minutes so that it bakes at the right speed. They need to bake at a slower pace while it spreads.
You wouldn’t think that dairy-free butter can whip up as traditional butter but you’ll see that it does. Make sure you give plenty of room between each cookie. At least 2″.
They may still touch but the cookies will be able to come apart at the seam easily.
If by some crazy chance you have any cookies left over you can freeze them – easily.
If Freezing:
You may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.
Chocolate Oatmeal Lace Cookies
Ingredients
- 1/3 cup vegan chocolate chips
- 1/2 cup dairy-free butter softened
- 1 cup organic granulated sugar
- 1 egg replacer mixed according to package directions
- 1 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 1/2 cup old fashioned oats
Instructions
- Lightly grease a cookie sheet or parchment paper. They do not work on a Silpat type pad.
- Mix the egg replacer and set aside.
- Melt chocolate over a double boiler.
- Meanwhile, add the sugar to the butter in a medium bowl. Beat at medium speed with a hand mixer until it is light and fluffy.
- To the sugar mixture add the egg replacer mix, vanilla extract and melted chocolate.
- Add flour and baking powder and mix on low speed.
- Blend well.
- Stir in oatmeal by hand. Chill for 30 minutes.
- Roll cookie dough into about 3/4″ balls.
- Place far apart (by at least 2″) on the cookie sheet. The cookies really spread out.
- Bake at 350° for 8 minutes.
- Let cool for just a minute or so and then use a spatula to put on a wire rack to cool.
- Store in a tightly closed container.
