Homemade Soft & Buttery Oatmeal Lace Cookies ~ Gluten-Free
Jump to RecipeOh my! These Oatmeal Lace Cookies are so soft, buttery and chewy that they just melt in your mouth! For a little bit of extra yumminess, add some Hersheys Milk Chocolate morsels. These make perfect after school treats :).
Ingredients
- 1 Cup Butter 2 Sticks, softened
- 1 Cup Light Brown Sugar Firmly packed
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups GF All-Purpose Flour I used Krusteaz All-Purpose GF Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 3 Cups GF Oatmeal
- 1 Cup Milk Chocolate Morsels (optional) I use Hersheys Brand
Instructions
- Preheat oven to 350 degrees.
- Line two cookie sheets with Parchment Paper or Baking Mats and set aside.
- Gather Ingredients.
Butter Mixture
- Using a handheld or stand mixer, combine the softened butter and sugars until very well blended.
- Add eggs and vanilla to butter mixture, mixing well.
Flour Mixture
- In a Medium-sized bowl, combine the GF Flour, Salt and Baking Soda. Blend well.
Putting it All Together
- Slowly add the Flour mixture, 1/2 cup at a time, to the Butter Mixture, blending well.
- Lastly, add the oats, one cup at a time. Mix thoroughly.
- If adding chocolate chips, do so now.
- Using a medium-sized cookie scoop (which makes about 2" balls), drop the dough onto the prepared baking pans, leaving PLENTY of space between each one...the dough spreads A LOT!
- Bake for 9-12 minutes (baking time will vary between ovens), checking often, until cookies are a rich golden brown color. Note: the longer they bake, the crispier they will become after they cool.
- After a couple of minutes, transfer the cookies to a wire rack and let cool completely.
- Serve with a tall glass of cold milk and enjoy :).