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Chef Megan Mitchell

Online Cookbook

Oatmeal and Pecan Lace Cookies

  • Complexity: medium
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Oatmeal and Pecan Lace Cookies


  • 1 1/4 cups dark brown sugar, packed
  • 3/4 cup of unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract
  • 1 cup AP flour
  • 1 tsp. ground cinnamon
  • 1/2 tbsp. baking soda
  • 1/2 tbsp. baking powder
  • 1/2 tsp. fine sea salt
  • 6 ounces quick cooking oats
  • 2/3 cup pecans, roughly chopped


  1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter with both sugars on medium speed until light and fluffy, about 2-3 minutes.

    With the mixer on low, slowly add in the eggs, one at a time, followed by the vanilla. Mix until combined, about 1 minute. 

  3. In a medium bowl sift together the flour, baking soda, baking powder and salt. With the mixer on low add dry ingredients to the wet in 2 batches and mix until incorporated.

    Fold in the oats and pecans by hand with a silicone spatula or wooden spoon until fully incorporated. Wrap the bowl with plastic and place in the refrigerator for 30 minutes to allow the dough to firm up.

  4. Using a small 1 1/2 tbsp. cookie or ice cream scoop, scoop the dough onto the prepared baking sheet about 1 inch apart. These cookies will spread and become very flat and lacy.

  5. Bake on the middle rack, one tray at a time, for 8-11 minutes or until lightly golden, set and lacy. Let sit for 2-3 minutes before removing and letting cool fully on a cooling rack. Continue with remaining dough*.

    Recipe Courtesy of Megan Mitchell

    *You can roll extra cookie dough into 1 1/2-inch wide logs and wrap in parchment and freeze until needed

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