Q1: Why did my cookies spread into one giant blob?

You didn't space them far enough apart! This is the most common mistake. You must leave at least 2 (and preferably 3) inches of space around each tiny 1/2-teaspoon of dough.

Q2: Why are my cookies soft and falling apart?

The most common culprit is that you didn't let them cool on the pan long enough. They are very soft and limp when they first come out of the oven, but they will "crisp up" as they cool and the caramelized sugar sets.

Q3: Can I use quick-cooking oats?

It is not recommended. The old-fashioned rolled oats are the non-negotiable secret to the "lace" texture. They are thicker and provide the signature, rustic, web-like pattern. Quick oats are too fine and will result in a different, less lacy cookie.

Q4: Can I make these gluten-free?

Yes, easily! To make this recipe gluten-free, simply substitute the all-purpose flour with an equal amount of your favorite gluten-free all-purpose flour blend (that contains xanthan gum), and be sure to use certified gluten-free old-fashioned oats.

Q5: Can I add nuts or chocolate chips?

You can, but you must add them very sparingly. If you add too many "chunky" mix-ins, you will weigh down the batter and it will not be able to spread into that classic, paper-thin "lace" shape. About 1/4 cup of very finely chopped nuts would be the maximum.

"Nana's" Old-Fashioned Lace Cookies

Lace Cookies (An Easy & Crispy Treat!)

A classic, old-fashioned recipe for very thin, delicate, and chewy ‘Lace Cookies.’ This easy, one-bowl drop cookie is made with a thin, buttery batter featuring old-fashioned oats and brown sugar. The cookies spread significantly during baking, creating a delicate, thin, and chewy texture with a characteristic ‘lacy’ appearance.

Author: Grace

Ingredients

2 ¼ cups old-fashioned oats
2 ¼ cups packed light brown sugar
3 tablespoons all-purpose flour
1 teaspoon salt
1 cup unsalted butter, melted
1 large egg, slightly beaten
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix the oats, brown sugar, flour, and salt together.
Stir in the melted butter until well blended.
Pour in the beaten egg and vanilla extract and mix until well blended.
Drop the dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet as the dough will spread.
Bake in the preheated oven for 4 to 5 minutes, until lightly browned.
Remove from the oven and let the cookies cool on the baking sheet for 5 to 10 minutes until they are firm.
Transfer the cookies to wire racks to cool completely.
Continue baking the remainder of the cookies, one cookie sheet at a time.

Notes

This is a classic ‘lace cookie’ recipe, which means the dough is very thin and will spread significantly during baking. Be sure to space the spoonfuls at least 2 inches apart.
Lining the baking sheet with parchment paper is essential, as the sugary, thin cookies will otherwise stick.
The cookies are very delicate when hot. It is crucial to let them cool and firm up on the baking sheet for 5-10 minutes before attempting to move them, or they will fall apart.

Find it online: https://www.eatswithsoul.com/lace-cookies/