These Swedish Oatmeal Lace Cookies are unique. They are light, crispy, sweet, lacy, and addictive! They take less than 15 minutes to make (including baking), and they are ridiculously easy.
The fastest and easiest cookies to bake—you won't notice! Bowl, whisk, and spoon are enough—no mixers needed. Make 15-minute crispy oatmeal cookies with these steps. Pre-heat the oven to 320°F / 160°C and line a baking sheet with parchment.
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Whisk sugar, egg, and vanilla in a large bowl until pale and foamy. The colour should change quickly after 20 seconds of whisking. After melting butter in a small bowl in the microwave, whisk it into the egg/sugar mixture.
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Mix in oats, flour, baking powder, and salt. Spoon-mix. Ditch the whisk because the dough will stick and be hard to remove!
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A heaping teaspoon of batter on a cookie sheet makes dough balls. Cookie batter forms nice circles after baking, so it doesn't have to be perfect. A heaped teaspoon of dough should fit in the spring-loaded ice cream scoop.
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The cookie dough will spread in the oven, so space spoonfuls of batter apart. My baking trays fit six oat cookies, so I make multiple batches to make lots of them.
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Cookie edges should be golden brown after 12 minutes of baking oatmeal lace cookies. Watch them carefully as the batter spreads out to form lacy, crisp oatmeal cookies in the oven's final minutes.
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After 10 minutes on the cookie sheet, transfer the cookies to a wire rack to finish cooling. I usually steal one or two from the cooling rack to snack, but you decide!