Quick and simple oatmeal lace cookies with crisp edges and chewy middles come together in about 30 minutes. Add a bittersweet chocolate drizzle, chopped dried cranberries, and flaky sea salt, or serve them just as they are!
See notes above for baking tips. Most importantly: resist the urge to crowd these. They really spread a lot in the oven.
If needed, set the egg in warm water to quickly get it to room temperature.
- 1 1/2 cups thick-cut or old fashioned rolled oats (do not use quick-cooking oats)
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal kosher salt (halve the amount if using another salt)
- 8 tablespoons unsalted butter
- 1 egg, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 ounces bittersweet or semi-sweet chocolate, chopped
- 1/4 cup dried cranberries, minced
- Flaky sea salt
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Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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Combine the oats, flour, baking powder, and salt in a small mixing bowl.
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Melt butter in a medium saucepan over medium heat. Set aside to cool briefly and then stir butter into the oat mixture.
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In a large mixing bowl, use a whisk to beat the egg and sugar for 2 minutes until fluffy with a marshmallow-like texture. Add vanilla, and then the oat-butter mixture, stirring until combined.
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Spoon 1 tablespoon of batter per cookie onto baking sheet, flattening each mound slightly, and allowing 4 inches between (these cookies spread as they bake!). Bake until cookies are puffed up slightly and the edges are a deep golden hue, 7 - 9 minutes.
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Cool on baking sheet for 10 minutes, then remove to a baking rack to cool completely. Reserve parchment-lined trays for catching chocolate drips.
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For the chocolate drizzle, set up a double boiler over medium heat and add approximately two-thirds of the chocolate, stirring until it is melted. Remove double boiler from heat, add remaining chocolate, and stir until melted. Set cookies on a baking rack with a parchment-lined baking sheet underneath. Drizzle melted chocolate over cookies. If desired, add dried cranberry pieces and a pinch of flaky sea salt to each cookie as it cools. Chocolate will take an hour or more to fully set.
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Cookies will keep at room temperature for up to 3 days but are best the day they're made.