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Today is September 29, 2022

Oatmeal Lace Cookies

Breads & Desserts


1/3 cup butter
3 packets maple and brown sugar instant oatmeal
1/3 cup pure cane sugar
1/3 cup firmly packed light brown sugar
1/8 tsp. fine salt
1 tsp. pure vanilla extract
1 large egg
Almond slices for garnish, optional
Melted dark chocolate for garnish, optional


Melt butter in a medium microwave-safe bowl. Add oatmeal, cane sugar, brown sugar and salt. Stir mixture. Stir in vanilla and egg until combined. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Preheat oven to 350 F. Line a baking sheet with a silicon mat or parchment paper. Using a small ice cream scooper, drop mounds of the chilled dough 2 to 3 inches apart on the lined baking sheet. Flatten slightly. (Make sure there’s enough room for each cookie to spread.) Bake cookies for 10 to 12 minutes, until the edges have browned. The cookies will continue to cook on the baking sheet. Allow cookies to cool on the pan for about 5 minutes before using an offset spatula to gently transfer them to a wire rack to cool completely and harden. Garnish with almonds and a drizzle of chocolate.


From “Whitney Miller’s New Southern Table” by Whitney Miller, Copyright 2015 by Whitney Miller. Used by permission of Thomas Nelson,

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