Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with a silicone baking mat. Set the prepared pan aside.
- Place the butter, brown sugar, and corn syrup in a medium saucepan over medium heat. Stir frequently and bring the mixture to a gentle boil.
- Remove the saucepan from the heat and immediately stir in the vanilla, salt, sifted flour, quick oats, and heavy cream until the mixture is evenly combined and smooth.
- Portion the mixture into rounded teaspoon-sized scoops and arrange them on the prepared baking sheet, leaving about 3 inches between each portion so the cookies have room to spread.
- Bake each batch for 6–7 minutes, rotating through batches as needed, until the cookies are deeply golden and the bubbling has subsided.
- Allow the cookies to rest on the baking sheet for 1–2 minutes, then carefully slide a wide metal spatula underneath and transfer them to a wire rack. If a cookie tears or gathers while moving it, let it sit for another 30 seconds before lifting.
Nutrition
Notes
These little lace cookies bring that nostalgic homemade-bakery feeling with every crisp, caramelized bite. They are delicate, buttery, and wonderfully satisfying alongside a warm cup of coffee or tea.
