These dark chocolate oatmeal lace cookies are delicate, crisp at the edges and slightly chewy in the center. Two thin cookies are sandwiched together with a thin layer of melted dark chocolate for a refined holiday treat that’s surprisingly light and easy to make.
Dark Chocolate Oatmeal Lace Cookies
Made from simple pantry ingredients—old-fashioned oats, all-purpose flour, butter, sugar and a touch of spice—these lace cookies are elegant enough for holiday platters yet quick enough for last-minute baking. They’re a great option when you want something lighter than many traditional holiday cookies without sacrificing flavor. If you like oat-based cookies, this version pairs the oat texture with dark chocolate for a satisfying contrast.
Holiday baking is a family tradition in many homes. For me, baking with kids—rolling out dough, measuring ingredients and watching cookies brown—makes the season special. These lace cookies are a favorite because they feel indulgent but take up less time and dough than heavier cookie recipes. They also store well and travel nicely for parties or to share with neighbors.
When baking, keep in mind these cookies spread quite a bit, so space them well on the baking sheet. After baking, allow them to cool completely before filling; the melted chocolate sets quickly and seals the sandwich. Stored in an airtight container at room temperature, the cookies stay crisp and fresh for several days—if they last that long.
Ingredients
- 1/2 cup sifted all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup old-fashioned oats
- 1/4 cup unsalted butter, melted
- 2 tablespoons 1% milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, melted (you will use about 1 ounce for filling; the recipe notes calculated accordingly)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the sifted flour, granulated sugar, cinnamon, baking powder, salt and old-fashioned oats. Set the dry mixture aside.
- In a separate bowl (or the bowl of a stand mixer), whisk together the melted butter, milk, honey and vanilla until smooth. Gradually add the dry ingredients and mix just until combined.
- Drop the batter by level teaspoons onto the prepared baking sheets. Leave plenty of space between each mound—only about 12 drops per sheet—because the batter will spread thin while baking.
- Bake for 7–9 minutes, until the cookies are golden at the edges. Remove from the oven and let them cool on the baking sheet for about 2 minutes. Carefully transfer the cookies to a wire rack and cool completely.
- Spread a thin layer of melted dark chocolate on the underside of one cookie and gently sandwich it with a second cookie. Repeat to form cookie sandwiches. A little goes a long way; the recipe is designed so you’ll only need about 1 ounce of chocolate for filling.
Tips for Best Results
- Use old-fashioned oats for the best texture. Quick oats will make a different, less lacy result.
- Measure the batter with a small teaspoon or a 1/2 teaspoon cookie scoop to keep the cookies uniform and to control spread.
- Cool the cookies completely before spreading chocolate. If the cookies are warm, the chocolate will stay soft and the sandwiches will be messy.
- If you need to speed up chocolate setting, place the assembled cookies briefly in the refrigerator, but remove them before condensation forms.
Storage
Store the finished cookie sandwiches in an airtight container at room temperature. They will remain crisp and tasty for several days. If you prefer a firmer chocolate center, chill them briefly before serving.
More Christmas Cookie Ideas
- Oatmeal Chocolate Chip Cookies
- 3-Ingredient Almond Butter Cookies
- Gingerbread Cookies
- Coconut Cookies
- Cranberry Bliss Bars
Nutrition (per serving)
Serving: 1 sandwich — Calories: 66 kcal; Carbohydrates: 10 g; Protein: 1 g; Fat: 3 g; Saturated Fat: 1 g; Cholesterol: 6 mg; Sodium: 7 mg; Sugar: 7 g.
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