Name: Oatmeal Lace Cookies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Japonaise
Ingredients: 300 g de bœuf (épaule ou jarret), coupé en morceaux; 1 oignon; 1 carotte; 1 pomme de terre; 2 cubes de roux de curry japonais; 400 ml d’eau; 1 cuillère à soupe d’huile végétale; Riz blanc cuit, pour servir

Why You’ll LoveOatmeal Lace Cookies Recipe

They’re elegant yet simple, with minimal ingredients.
The texture is delicately crisp and almost wafer‑thin.
They spread and bubble, giving a distinctive lace pattern.
You can dress them up (roll them into shapes, sandwich with chocolate) or keep them plain.
They’re great for gifting or special occasions — and quite addictive!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar
Rolled oats
All‑purpose flour
Egg
Vanilla extract
Salt
Optional: baking powder

Directions

Preheat your oven (often 350 °F / ~175 °C, or as your recipe specifies) and line baking sheets with parchment or silicone mats.
In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth.
Remove from heat and let the mixture cool slightly so it doesn’t cook the egg.
Stir in oats, flour, salt (and baking powder if using).
Add the egg and vanilla, mixing gently until combined. The batter should be quite thin.
Drop small spoonfuls (teaspoon size) of batter onto the prepared baking sheets, leaving plenty of space between — the cookies will spread a lot.
Bake for about 5 to 7 minutes (or until the edges are golden and the centers have set).
Let the cookies cool on the baking sheet for 30 seconds, then carefully transfer to a wire rack to finish crisping.
Once cooled, enjoy as is, roll them into shapes, or sandwich/dip them in chocolate if desired.

Servings and timing

Yield: About 40–60 cookies depending on size
Prep time: ~5–10 minutes
Bake time: 5–7 minutes per batch
Total time: ~15–20 minutes (plus cooling)

Variations

Chocolate‑dipped or sandwiched: Dip half the cookie in melted chocolate, or sandwich two together with chocolate or caramel filling.
Flavor variations: Add a bit of orange zest, cinnamon, or nutmeg to the batter.
Gluten‑free: Use a gluten-free flour blend instead of all-purpose.
Thicker lace cookies: Use more oats or reduce the butter slightly; they’ll still spread but hold a bit more structure.
Rolled shapes: While still warm but somewhat cooled, roll cookies over a dowel or tube to form curved or cylindrical shapes.

Storage/Reheating

Store in an airtight container at room temperature.
Layer with parchment paper so they don’t stick.
They stay crisp for up to a week or more (if kept dry).
Reheating is rarely needed — they’re best fresh — but you can warm them briefly in a low oven (e.g. 300 °F / 150 °C) to refresh crispness if they soften.

FAQs

What type of oats should I use?

Use rolled (old‑fashioned) oats. Instant oats tend to disintegrate and produce a different texture.

Why do they spread so much?

Because the batter is thin and buttery, the cookies depend on spreading to form the lacy pattern.

What if my cookies don’t spread?

You may have too much flour, or the batter is too cool. Try reducing flour slightly or ensuring the butter is fully melted.

How do I get them crisp rather than chewy?

Bake until the edges turn golden and allow cooling on the baking sheet so they continue firming up.

Can I roll them into shapes?

Yes — while still warm but not fully set, you can mold or wrap them around tubes or rolling pins.

Are they suitable for gifting?

Definitely. They’re elegant, transport well (if handled carefully), and make lovely edible gifts.

Can I make the dough ahead?

You can mix ahead and refrigerate briefly, but since they’re best fresh, bake soon after mixing.

Can I skip the egg?

The egg helps bind slightly; omitting it may make the batter too loose. Some alternative recipes may adapt, but expect change in texture.

What if my cookies burn easily?

Oven temperatures vary — check frequently, especially near the end. Use parchment, and remove as soon as edges deepen in color.

Can I add nuts or seeds?

You can finely chop nuts (e.g. almonds) or add sesame seeds lightly, but too much extra texture may disrupt the lace pattern.

Conclusion

Oatmeal lace cookies are deceptively simple yet delightfully elegant. With a few basic ingredients and minimal effort, you can create thin, crisp cookies that shimmer with lace-like patterns. Perfect as a treat with tea, as a decorative dessert component, or even a special gift, they’re a charming addition to your baking repertoire.