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5 from 1 vote

Cinnamon Oatmeal Lace Cookies with Dark Chocolate

The dough of Oatmeal Lace Cookies spreads out as they bake, creating light and airy cookies that are crisp and tender.
To adjust the servings in this recipe, click on the number next to servings.
Prep Time15 mins
Cook Time15 mins
Chill Time1 hr
Total Time1 hr 30 mins
Course: Cookies
Keyword: Christmas cookie, cookies, holiday desserts, homemade gifts, oatmeal cookies
Servings: 40
Calories: 69kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowls
  • Stand Mixer
  • 2 Half Sheet Pans
  • Parchment Paper
  • Cooling Rack


  • 1 cup Quick-Cook Oats (see note)
  • ¼ cup All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Kosher Salt
  • 8 Tablespoons Unsalted Butter, softened (8 tablespoon = ½ cup)
  • 1 cup Sugar
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 4 ounces Dark or Bittersweet Chocolate (I like to use a high quality baking chocolate or baking chips)
  • Maldon Salt, or other large-flake sea salt for sprinkling (optional)


  • In a small bowl, whisk together oats, flour, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 2 to 3 minutes.
  • Add egg and vanilla and beat until evenly combined.
  • Add oat mixture and mix on low just until combined. (Do not overmix.)
  • Refrigerate dough for 1 hour.
  • When ready to bake, preheat oven to 325°F / 163°C.
  • Line two large sheet pans with parchment paper.
  • Use a teaspoon to measure out heaping 1 teaspoon portions of dough. Roll the dough into balls and arrange on prepared sheet pans, leaving about 3 inches of space between them.
  • Bake until edges are golden and centers are set, rotating the pans halfway through cooking, 9 to 12 minutes. (Note: Keep a close eye on these and remove them when they are flat and the edges are deep golden brown.)
  • When cookies are done baking, carefully lift the parchment paper with the cookies off the pan and set on a countertop to cool completely.
  • While they cool, melt chocolate in the microwave, stirring occasionally to avoid burning.
  • Use a spoon to drizzle the cookies with melted chocolate. Sprinkle with some salt, if using.
  • Give the cookies a couple of hours to cool completely and for the chocolate to firm up. You can put them in the refrigerator to speed things along.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.


Generously adapted from Oatmeal Lace Cookies
Oats - Be sure to grab quick-cook oats. Rolled / Old-Fashioned Oats or Instant Oats will not work in this recipe. 
Refrigerating - Don’t skip the step to refrigerate the dough. It gives the dough just the right texture and allows it to spread at an even rate as it bakes.


Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 32mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg