Oatmeal Lace Cookies

Oatmeal Lace Cookies | The Old Mill

Our grandmothers knew the power of making cookie dough ahead of time and wrapping it up in waxed paper and chilling until time to bake. These make-ahead doughs were called refrigerator cookies. Today, just because we are busy doesn’t mean we don’t need to bake! We can make dough several days in advance, chill, then bake!

This oatmeal cookie dough is a great example, and it contains a little more oats than flour so the result after baking is a lacy texture, and thus the name.

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Oatmeal Lace Cookies

Oatmeal Lace Cookies | The Old Mill
  • Author: The Old Mill
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4 Dozen 1x


  • ½ cup granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • Grated zest of 1 lemon (about 1 ½ teaspoons)
  • 1 ½ cups The Old Mill Oats
  • 1 cup The Old Mill Plain Unbleached Flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda


  1. Place the sugars and butter in a large bowl and beat well with an electric mixer until blended, about 1 minute. Add the egg, milk, vanilla, and lemon zest until combined. Scrape down the sides of the bowl. Beat in the oats. Turn off the mixer.
  2. Stir the flour, salt, and baking soda together and add gradually to the batter, on low speed. Scrape down the sides of the bowl.
  3. Place a 16-inch piece of waxed paper on the counter, and drop spoonfuls of the dough lengthwise on the paper, making a line about 12-inches long. Fold the paper lengthwise over the dough to make a log, rolling to 1 ½- to 2- inches in diameter. Place the log of dough in the fridge to chill for 12 to 24 hours.
  4. When ready to bake, preheat the oven to 400 degrees F.
  5. Remove the dough from the fridge, and place on a cutting board. Remove the waxed paper. Cut the dough into ¼-inch slices and place these on the baking sheet about 2 inches apart. Place the pan in the oven.
  6. Bake the cookies until they are golden brown around the edges, about 8 to 10 minutes. Let the cookies cool on the pan 1 to 2 minutes, then remove to a wire rack to cool completely. Repeat with the remaining dough.

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