Sugarlaws: Living Sweetly.

Chocolate-Drizzled Oatmeal Lace Cookies

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June 18th, 2008 · Print Print

Remember last month when I complained about my lace cookie disaster? And remember when I vowed to tackle them again, because I knew they had potential for greatness?

Well, my opportunity came only a week later, when I was invited to a friend’s dinner party, and happily volunteered to bring a dessert.  And because I really, really, wanted to get this recipe right (and because another guest was safely bringing an additional dessert, so it would be ok if mine crashed and burned), I decided to give lace cookies another try.

But crash and burn they did not.  Rather, my friends found them so addictive that everyone ate two or three (not a problem — this recipe makes a lot of cookies!).  Not to mention that they provided us with some serious energy, because somehow the entire party would up at a Karaoke bar at 3:30 in the morning.  I blame the cookies.  (What’s that you say?  The wine?  Oh, yeah, maybe that too).

Either way, these cookies are great.  They’re totally unique — they don’t have a taste or a texture like standard cookies, which makes them a little bit more elegant, I think.  They would also be GREAT for layering in pastries, because they’re extremely crisp and have a really interesting texture.  That being said, they definitely snap when you bite into them, so don’t expect to bake a large sheet and cut it into squares after it’s dry!

Chocolate-Drizzled Oatmeal Lace Cookies

For the cookies:
1/2 cup oats, chopped in food processor
1/4 cup flour
1/4 tsp baking powder
1/2 cup sugar
2 tablespoons corn syrup
6 tbsp melted butter (until the foam subsides)
2 tablespoons heavy cream
Pinch of salt

For the ganache:
1/4 cup chocolate chips
1 tbsp heavy cream

In a food processor, pulse the raw oats several times until they become small pieces.  While that is going, melt the butter in a small saucepan.

Combine all ingredients for the cookies in a large bowl and stir to combine.  Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!).  Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges.  Let them cool completely on the baking sheets before sliding them off with a spatula.

For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat.  Stir to combine — if there are lumps, heat for an additional 5 seconds at a time.  Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack.  Serve!

Makes about 24-30 cookies.


Tags: desserts · food

53 responses so far ↓

  • 1 Joanna // Jun 18, 2008 at 10:09 pm

    Oh my gosh.  Those look amazing!!  I mean, the first batch looked good too, but knowing that these came off the baking sheet makes them look even better, somehow. :) Plus I love how simple the recipe is.  I’ll definitely have to try this some time!

  • 2 SP // Jun 18, 2008 at 10:30 pm

    Those look fabulous!  I think i can handle these!  Thanks for another beautiful and delicious recipe

  • 3 sue bette // Jun 18, 2008 at 10:54 pm

    Where can I place my order for a tin of those?? I think you may have found the perfect cookie for holiday gifts!

  • 4 My Sweet & Saucy // Jun 18, 2008 at 11:00 pm

    These ones turned out great!  Good job!

  • 5 Laura // Jun 18, 2008 at 11:07 pm

    These look wonderful.  They are going into my to try file….

  • 6 PaniniKathy // Jun 18, 2008 at 11:52 pm

    I’m glad they worked out!  Kudos to you for being persistent :-) I like how you kept the drizzles so light – nice balance with the laciness of the cookies.

  • 7 MyKitchenInHalfCups // Jun 19, 2008 at 2:03 am

    Katy these would blow me away except I’d eat too many of them to blow away.  Really beautiful.

  • 8 cookinpanda // Jun 19, 2008 at 5:33 am

    Wow, these look so great!  I love the idea of a super thin cookie drizzled with chocolate.  Very nice.

  • 9 Sarah // Jun 19, 2008 at 6:16 am

    These are some of my favorite cookies and yours look perfect!  Yum!

  • 10 Ann // Jun 19, 2008 at 7:46 am

    Wow! Really accomplished! These look like the sort of thing I’d expect to see behind glass in a fancy bakery!

  • 11 Kristen // Jun 19, 2008 at 7:51 am

    Definitely an amazing looking cookie!  Congrats on getting it perfect this time.

  • 12 Kristin at The Kitchen Sink // Jun 19, 2008 at 8:10 am

    Katy, These look so beautiful and delicate.  Lovely.

  • 13 patsyk // Jun 19, 2008 at 8:34 am

    They look awesome!  So pretty and dainty, I hope to make some of those for my cookie trays this year.

  • 14 katy // Jun 19, 2008 at 9:26 am

    Thanks everyone!  And I agree that these would make GREAT holiday cookies — although perhaps I shouldn’t have broken out my Christmas tins in the middle of June.  :-)

  • 15 VeggieGirl // Jun 19, 2008 at 10:25 am

    You ROCKED these lace cookies, Katy – bravo!!

  • 16 Steph // Jun 19, 2008 at 11:10 am

    These have been my favorite cookie since I was a little kid!  I haven’t been able to find my recipe, so I will definitely be trying these soon!  Thanks!

  • 17 kellypea // Jun 19, 2008 at 11:42 am

    Totally scrumptious looking.  I haven’t had these in years.  They sound dangerous…

    3:30 AM??????  Wow.

  • 18 adele // Jun 19, 2008 at 2:41 pm

    These look stunning. I’m glad you made the second attempt (and I’m sure your friends are, too!)

  • 19 Elle // Jun 19, 2008 at 2:51 pm

    Katy, they’re beautiful!  I’m positive that they taste as great as they look.

  • 20 Patricia Scarpin // Jun 20, 2008 at 8:44 am

    These look extremely beautiful, Katy! So delicate!

  • 21 Anali // Jun 21, 2008 at 12:28 pm

    These cookies are beautiful! I just saved the recipe.  Thank you!  ; )

  • 22 marianne // Jun 21, 2008 at 2:47 pm

    Do you need to grease the pans for these????

  • 23 FlaNBoyant Eats // Jun 21, 2008 at 11:16 pm

    I think they’re sexy looking. I’m sure they’re just as good as they look. I’m still looking at the cinnamon blueberry recipe!

  • 24 Donald // Jun 22, 2008 at 3:16 am

    Um, ‘scuse me, but, could you tin these and send them Atlanta way? :-)

  • 25 Susan from Food Blogga // Jun 22, 2008 at 7:30 am

    Yay!You did it! :) Lace cookies are so delicate and lovely, and with drizzled chocolate on top– oh, my!

  • 26 Yeast_n_math // Jun 23, 2008 at 8:33 am

    Those look good! I think you did a good job on redoing the lacii (plural of laceses?) so they work! I wonder though…if you toasted the oatmeal before you used it, would it affect the final lace cookie? I mean, you do turn some of the starch on the surface of the oat into a simpler sugar, but the flavor would be nuttier, or maybe a mix of toasted and un-toasted quick cooking oats. Hmmmm….TO THE KICHEN ROBIN!

  • 27 shah // Jun 23, 2008 at 2:53 pm

    hi katy –

    i’ve been following your blog for some time, and i try to make most of the recipes you post here. I made the oatmeal lace cookies, and they were phenomenal. They were not only easy to make (they were, in fact, idiot-proof), they were scrumptious. thanks, and keep up the good work!

  • 28 Two Fat Als » Oatmeal Lace Cookies // Jul 7, 2008 at 12:05 pm

    […] post on oatmeal lace cookies inspired our own attempt — I’ve always these cookies but never dreamed of trying to […]

  • 29 Columbus Foodie » Blog Archive » June 2008 Roundup // Jul 9, 2008 at 1:39 pm

    […] and Banana-Oatmeal Cake with Salted Peanut Butter Caramel and Honey Whipped Cream from Sugar Plum, Chocolate-Drizzled Oatmeal Lace Cookies from sugarlaws, Buttermilk Cake with White Chocolate and Dried Apricots from Sweet Sins, Cardamom, […]

  • 30 jody // Jul 9, 2008 at 8:28 pm

    Very interesting. I like it. I’ll be back!
    -Chef Jody

  • 31 syrie // Jul 27, 2008 at 11:30 pm

    Wow – your cookies are gorgeous. So thin and delicate! I must try this recipe.

  • 32 wonderment » Blog Archive » Must Have More Cookies! // Sep 8, 2008 at 4:07 pm

    […] Chocolate Drizzled Oatmeal Lace Cookies […]

  • 33 snookydoodle // Oct 6, 2008 at 2:16 pm

    these look nice. I have to try these:)

  • 34 Caitlyn // Dec 19, 2008 at 2:31 pm

    I tried these, but instead of letting them lie flat to cool I picked them up and folded them over (kinda like a cannoli shell or a fortune cookie), with a paper fortune in the middle, It worked really well, and they’re gorgeous.  I used sexy firtunes as a surprise for my husband!

  • 35 » I baked. // Jan 2, 2009 at 10:42 pm

    […] So I scoured the internet (as well as many of my favorite food blogs), and came across an easy looking recipe from Katy over at Sugarlaws: Chocolate-Drizzled Oatmeal Lace Cookies. […]

  • 36 Elena // Feb 18, 2009 at 3:42 pm

    What to do if the edge of the cookies burns before the cookies are ready !!

  • 37 BrowniePower // Mar 8, 2009 at 8:19 pm

    Great recipe!!
    I made these last week.


  • 38 Katie // May 6, 2009 at 11:46 pm

    Ok, I made these tonight.  I think I gained 10 lbs making them!  Delicious. 

    They are work though!  I burned the first 3 batches.  I ended up shortening my time to 3 1/2 minutes and that was perfect for me.  Also, instead of a teaspoon I used a baby spoon because the teaspoon was still too big for me. 

    Thanks for the recipe!!!!

  • 39 All I Want for Christmas is Cookies: Lace Cookies « The Internet Food Association // Dec 10, 2009 at 6:20 am

    […] also typically quite pretty–which is where I ran into some problems with these. I used this recipe from sugarlaws, whose cookies did indeed look lovely. Mine did not–during baking, my dough […]

  • 40 mojohand // Dec 15, 2009 at 6:31 am

    Uh, oats are sold in at least four cuts/varieties.  Since you didn’t specify, am I correct in assuming you mean ‘old-fashioned’ rolled oats?

  • 41 katy // Dec 16, 2009 at 4:37 am

    mojohand — yup, just regular old fashioned rolled oats that are available in the grocery store!

  • 42 reader // Jan 7, 2010 at 11:49 pm

    So did you grease the sheets or use parchment paper? Because every time I make these, they stick to the cookie sheet

  • 43 Oatmeal Lace Cookies // Aug 14, 2010 at 4:39 am

    […] parents left we went into baking mode.  We tackled: – Chocolate Walnut Biscotti – Oatmeal lace cookies – Sin City Cookies (from Jessica at – Peppermint Bark – Espresso Brownies We […]

  • 44 strawberry tomato salad | Sugarlaws // Aug 15, 2010 at 8:00 am

    […] I’d picked up squeeze bottles and pastry rings. The squeeze bottles led to lovely dishes like this and this, and fresh herbs had always been a staple of my kitchen. But those pastry rings — […]

  • 45 suma // Aug 19, 2010 at 7:24 am

    Hey, glad to come in here, I made some lace cookies today too. Your cookies look fab!!! Real lacey!!

  • 46 Alicia // Dec 7, 2010 at 3:10 pm

    Thank you so much, they were delicious and my co-ops loved them, I do have a question about the gnache though. Is it 2 Tbsp or 1 Tbsp of heavy cream per 1/4 cup of chocolate chips? Thanks again

  • 47 Katy // Dec 7, 2010 at 4:55 pm

    2 tbsp — sorry about that!

  • 48 Christina // Dec 17, 2010 at 1:23 am

    I grew up calling these “florentines.” We used quick oats (because they were always in the house) and omitted the food processor bit.

    If you let the edges brown, you get a mostly-crunchy cookie. If you like chewy cookies, take them out of the oven before the edges brown. (No eggs, so no problem!)

    These cookies are also great to play with – you can roll them into shapes (Caitlyn, above, made fortune cookies – genius!) and fill the shapes with whatever (I like diced strawberries with cream cheese fluff).  If you “paint” the back of a cookie with melted chocolate (you have to work quickly, though) and stick another cookie to it, making a sandwich, you have yourself a sinfully good Chocolate Florentine (because you have 2 cookies & a chocolate layer, they’re less brittle, too).

    I think you can make rather large cookies, but I’m not sure how big they can go. I tried making a single, huge cookie once (I rolled the dough out somewhat thinly, using sugar to prevent sticking, and lined an edged cookie sheet with the dough) but it didn’t work so well – the edges burned and the middle didn’t set. :)

    Someone mentioned cookies sticking to the pan. They shouldn’t, because of the butter. If you have a problem though, there are two things you can do: add an extra tablespoon of melted butter OR don’t melt the butter, instead cream slightly softened butter with the sugar. If that still doesn’t work, spray the cookie sheet with cooking spray or rub the cool sheet with butter. (If you use butter, you’ll need 2 sheets to do multiple batches).

    Sorry for the long post – these are my favorite cookies of all time and I think the best recipes are ones you can play with! Have fun!

  • 49 Christina // Dec 17, 2010 at 1:28 am

    P.S. You can totally cheat on the Chocolate Florentines. Instead of “painting” chocolate on the back of the cookie, you can spread Nutella (or any nutty/chocolatey spread) on the cookies. However, real chocolate provides structural support for this delicate cookie; spreads like Nutella don’t offer that, so be sure to protect the cookies if you have to store or transport them!

  • 50 melanie // Apr 10, 2011 at 11:22 am

    These look fantastic! I love the idea of shaping them and putting stuff inside. They are getting a place on my christmas cookie trays, with white chocolate topping instead.

  • 51 miren // Nov 10, 2011 at 1:05 am

    this was delicious! ive been searching for a good recipe of lacies to give for the holidays.
    however, i tried to be smart and not use non stick paper ans just grease my pan w shortening. it came out tasting like shortening.  but the 2nd batch without the shortening, and wax paper instead, was great!!!! thanks fr the recipe!

  • 52 All I Want for Christmas is Cookies: Lace Cookies | // Nov 16, 2011 at 2:57 am

    […] also typically quite pretty–which is where I ran into some problems with these. I used this recipe from sugarlaws, whose cookies did indeed look lovely. Mine did not–during baking, my dough spread […]

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