Ingredients
Method
- Preheat oven to 350°F. Line a baking sheet with a Silpat liner or parchment paper.
- Melt the butter in a saucepan over medium heat. Once the butter is melted, whisk constantly. It will foam, then brown on the bottom. Turn off heat as soon as solids turn brown and a nutty aroma appears.
- Add the sugar to a medium bowl. Pour the brown butter over top, scraping the bottom of the pot for all milk solids. Whisk to combine. Add the egg and vanilla, then whisk until smooth.
- Add the quick oats, flour, and salt and mix with a spatula to combine. Drop the dough by teaspoonfuls on the prepared baking sheet, leaving about 2 1/2 inches between the cookies. You should fit 12 per sheet; do not crowd them as they spread.
- Bake for 12-14 minutes until the cookies turn golden brown. Remove from the oven and cool on the pan for 2-3 minutes.
- Use a small spatula to flip 6 cookies over on the baking sheet. Top these with 10-12 chocolate chips, letting the pan's heat melt the chocolate. If it doesn't melt, return to oven for 1 minute. Spread the chocolate into a thin layer, then top with a second cookie. Transfer to a cooling rack to cool completely.
- Store in an airtight container or resealable bag at room temperature for up to 4 days. Cookies can be frozen in a resealable bag for up to 3 months. Enjoy!
Notes
- For perfectly round lace cookies, use a mini ice cream scoop to ensure uniform size before baking. This helps with even spreading.
- Don't skip the browning butter step; it adds a rich, nutty depth that elevates the flavor of these lace cookies.
- If your cookies are too brittle, they might be overbaked. Aim for golden edges and a slightly soft center when they come out of the oven. They will crisp up as they cool.
- Store cooled lace cookies in an airtight container at room temperature for up to 4 days, separated by parchment paper to prevent sticking. They also freeze well for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the browning butter step; it adds a rich, nutty depth that elevates the flavor of these lace cookies.
- If your cookies are too brittle, they might be overbaked. Aim for golden edges and a slightly soft center when they come out of the oven. They will crisp up as they cool.
- Store cooled lace cookies in an airtight container at room temperature for up to 4 days, separated by parchment paper to prevent sticking. They also freeze well for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.