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Crisp Oatmeal Lace Cookies with Pecans

These crisp oatmeal lace cookies with pecans are thin, golden, and wonderfully crisp, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 66 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 53
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups quick-cooking oats Use quick-cooking oats for best results.
  • 1 cup chopped pecans
Wet Ingredients
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled Let the butter cool before mixing.
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract Substitute with maple extract for variation.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Stir in the oats and chopped pecans.
  3. In a large bowl, stir both sugars into the cooled melted butter until smooth, then mix in the egg and vanilla.
  4. Add the dry mixture to the wet ingredients in batches. Stir gently until combined, avoiding overmixing.
Baking
  1. Drop heaping teaspoons of batter onto the prepared baking sheet, leaving about 3 inches between each one.
  2. Bake for 7 to 8 minutes, watching closely until deep golden and crisp at the edges.
  3. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage
  1. Store cookies in an airtight container at room temperature for up to 3 days.
  2. Freeze baked cookies for up to 2 months, thawing at room temperature before serving.

Notes

Keep an eye on the cookies while baking to avoid overbaking. They should be pulled out as soon as they look done. Leave enough space on the baking sheet for the cookies to spread.