Pour the butter-sugar mixture over the oat mixture. Add the vanilla extract. Stir until well combined.
Bake the Cookies:
Drop teaspoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 3 inches apart as they will spread.
Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
Cool and Enjoy:
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. They will become crisp as they cool.
Store:
Store the oatmeal lace cookies in an airtight container at room temperature for up to a week. Enjoy with a cup of tea or coffee!
These oatmeal lace cookies are thin, crispy, and deliciously caramelized from the brown sugar and corn syrup, perfect for a sweet treat any time of day!
