Oatmeal Lace Cookies Recipe (2024)

FAQs

Why are my lace cookies not spreading? ›

All-purpose flour isn't ideal because the cookies will not spread or caramelize. Some readers have used coconut flour, but note that the taste and texture is off. I strongly recommend almond flour. Either 1 Tablespoon of milk or corn syrup works in this lace cookie recipe.

If your oatmeal cookies turn out too hard or dry, here are a few possible reasons: Overbaking: Overbaking is a common culprit for dry cookies. Make sure you follow the recommended baking time and temperature in your recipe. Typically, oatmeal cookies should bake at 350°F (175°C) for about 10-12 minutes.

(Don't mix too vigorously or too long – follow recipe directions.) Overmixing develops the gluten in the flour, which can produce tough cookies.

I don't recommend using quick oats because the cookies won't have as much texture and you want a nice and chewy oatmeal cookie that is hearty with lots of texture going on. Quick oats also absorb liquid differently and you don't want to end up with dry cookies.

If your dough has been sitting in the fridge for too long, it may be too cold and firm to spread properly. Simply allow it to sit out for 30 to 60 minutes so it can return to room temperature. This should fix your problem.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

What is in cowboy cookies? ›

Saddle up, partner–we're making Cowboy Cookies! Full of flavor and texture, this recipe combines coconut, pecans, oats, and chocolate to make one unique cookie, no horse or lasso required.

The difference in texture might help you decide which type of oat you should use in a recipe. Rolled oats hold their shape well and give things a nice chew. This makes them perfect for baked goods and cookies. Quick oats are better for blending into recipes.

Old-fashioned oats and quick-cooking oats are basically interchangeable, although they will slightly change your final dish. If you're substituting old-fashioned oats for quick-cooking oats, your final dish will be chewier, and it might taste a little oat-ier.

Higher sugar content will lead to more spread, while lower sugar content will result in less spread. Experimenting with different sugar ratios can help you achieve the desired cookie spread. Flour type and amount: The type and amount of flour used in your cookie dough can also impact the spread.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.