Ingredients
Equipment
Method
Prep and Brown the Butter
- First things first, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper – this is crucial for easy removal and preventing sticking.
- Now for the magic: browning the butter. In a light-colored saucepan, melt the 1 cup of unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a beautiful amber color and delightful nutty, toasted bits form at the bottom. As soon as you see those browned bits and smell the nutty aroma, immediately remove the pan from the heat. Pour the browned butter into a separate heatproof bowl to cool slightly; this stops the cooking process and prevents burning.
Mix the Wet Ingredients
- In a large mixing bowl, whisk together the slightly cooled browned butter, granulated sugar, and brown sugar until they are well combined and smooth.
- Beat in the large egg and the vanilla extract, mixing until the mixture is completely smooth and luscious.
Combine Dry and Wet Ingredients
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures all your dry ingredients are evenly distributed.
- Gradually add the dry ingredients to your wet ingredients, mixing only until they are just combined. Be careful not to overmix the dough, as this can lead to tougher cookies.
- Stir in the old-fashioned rolled oats until they are evenly distributed throughout the dough. The dough will be fairly loose.
Bake and Cool to Perfection
- This is key for achieving the lacy effect: drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave at least 3 inches between each cookie, as these will spread significantly. Trust me, you don't want them merging into one giant cookie sheet!
- Bake for 8-10 minutes, or until the edges are a deep golden brown and the centers are set but still look delicate. Keep a close eye on them – the thinness means they can go from perfect to overdone quickly.
- Let the cookies cool on the baking sheet for 5 minutes. They will be very fragile when hot. After 5 minutes, carefully transfer them to a cooling rack to cool completely. This crucial step allows them to fully crisp up and firm to that wonderful, delicate lacy texture.
Nutrition
Notes
Browned butter gives these lacy oatmeal cookies their unique nutty depth and crisp texture. Line baking sheets with parchment paper and cool cookies completely on a rack for best results. Store in an airtight container with a paper towel to maintain crispness. Dough and baked cookies can be frozen. Nutrition information is estimated based on common ingredients and serving sizes and may vary.