Time to get food blogger cheesey- When I was a kid we would receive these cookies for pretty much every birthday or major holiday. I remember going off to college and receiving a package of cookies delivered to my dorm or apartment. It was just Grandma’s thing. We also would go to our rental cottage on Lake Michigan every year and my grandma would be sure to arrive cheerfully with a Tupperware of oatmeal cookies in tow. As a child, not only did I willingly eat oatmeal in this form, but I did so with great pleasure as early as I could possibly be allowed to eat solid food.
Repetition and tradition are key in The Gourmet Gourmand family history.
(And a constant supply of Grandma’s oatmeal cookies). It seemed only right to attempt to learn to make these cookies as a part of our family legacy, but also, hello!, everyone on the internet should be privy to The Gourmet GourGrandma’s secret recipes. And! I dare you to find this recipe on the internet anywhere except right here on this blog. (Bold statements, but I dare you to prove me wrong).
The great things about this recipe are that a) unparalleled flavor and deliciousness are actual qualities of these cookies, and b) you can probably find all the ingredients you need in your pantry.
No exotic ingredients or flaked sea salt needed for these cookies.
Just some quick cooking oats, butter, sugar, and flour. And and egg or two.
The flavor of these cookies is divine. Think a very oatmealy, buttery, toffee-ish flavor. The texture is very delicate; after all the cookies are very thin and pretty much see-through. Despite this, they are only partially crispy, but if baked correctly, will retain a perfect chewiness for maximum enjoyment.
Seriously. I cannot overstate how amazing these cookies are. The one thing that anyone who is considering making this recipe should be aware is that this recipe makes a whole lot of cookies. 5 dozen to be exact. I suggest you make them all because they are that good, but you might consider freezing part of the batter (which I did) so you can make oatmeal cookies whenever the spirit moves you.
(Disclaimer- it may become a daily occurrence).The second thing to note is that these type of cookies are a roll and slice type of cookie. You absolutely will want to chill the rolls before attempting to slice the cookies. The batter requires very thin slicing of the cookie dough rolls (about 1/4 inch.. yes this will look small, but trust me, it is correct), so chilling the batter will ensure even cutting, but also to help the cookies keep their shape while baking.
And once baked, I recommend starting to eat these only on a full stomach or you may discover you’ve already eaten a dozen cookies before dinner even begins…
Lacey Oatmeal Cookies
- 1 cup butter room temperature (do not use melted butter)
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups of flour sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups quick cooking rolled oats
- In a large mixing bowl combine butter and sugars. With a hand mixer, beat until thoroughly creamed together.
- Add eggs and vanilla, and mix well.
- In a separate bowl, sift together flour, salt, and baking soda. Gradually add to butter mixture and mix until combined.
- Using a large wooden spoon, stir in the oats.
- Form dough into rolls about 1 1/2 inches in diameter. Wrap with plastic or waxed paper.
- Chill thoroughly- about 2 hours or overnight.
- When you are ready to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with parchment.
- Using a sharp knife, slice dough into rounds about 1/4 inch thick.
- Bake for 10 minutes or until lightly browned.
- Remove immediately to cooling rack. (Works best to slide cookie-laden parchment directly onto cooling rack, and wait until cool to the touch and then twist the cookies off the parchment paper).