Lacy Oatmeal Cookie

Ingredients

• 8 tablespoons unsalted butter
• 0.75 cup light brown sugar – packed
• 0.25 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 0.25 teaspoon salt
• 0.75 cup quick-cooking oats

Instructions

1. Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Melt the butter in a medium saucepan over medium heat, then remove from the heat.
3. Whisk in the light brown sugar and granulated sugar until glossy and mostly dissolved, 30–60 seconds. Let cool 2 minutes.
4. Whisk in the egg and vanilla extract until the mixture is smooth and cohesive.
5. Sprinkle the all-purpose flour and salt over the mixture and whisk until combined.
6. Stir in the quick-cooking oats until evenly moistened. Let the batter rest 5–10 minutes to hydrate and thicken slightly.
7. Scoop level 1-teaspoon portions onto the prepared sheets, spacing them at least 3 inches apart (about 12 per sheet). If the batter thickens as it stands, stir briefly to loosen.
8. Bake one sheet at a time until the cookies have spread very thin and are golden with deeper caramelized edges, 6–8 minutes, rotating the pan once if needed for even color. Doneness cue: the edges should be deep amber and the centers lacy.
9. Cool on the sheet until edges are set but centers are still pliable, 3–5 minutes. Lift with a thin spatula to a wire rack and cool completely until crisp, about 10 minutes. Repeat with remaining batter.
10. Store fully cooled cookies in an airtight container at room temperature to maintain crispness.