These White chocolate dipped lace oatmeal cookies are to die for ! They’re light on calories and perfect for any festive occasion!
White Chocolate Oatmeal Lace Cookies
Baking cookies for the Holidays has always been a family tradition for as long as I can remember. My Mom loves baking and has taught both my children to love it too. Oatmeal lace cookies have always been a favorite of mine, and since they don’t use as much butter as most other cookie recipes, they certainly fall into the light category (as long as you have some self control of course).
Other festive holiday cookies I love are Peppermint Merengues, 5 Ingredient Nutella Almond Butter Cookies and Chocolate Chip Clouds.
Last year I shared these Dark Chocolate Lace Cookies which were sandwiched with dark chocolate in the middle, but as a white chocolate lover I wanted to change things up slightly.
Rather then sandwiching them together this time I kept them single and dipped them in the melted chocolate a third of the way so I could add some colored sprinkles. They turned out delicious and I’ve also tested them with Bob’s Red Mill All Purpose flour and they worked great for those of you with gluten allergies.
I also wanted to share a little info this Holiday season about santasmilkdrive.com. Did you know milk is one of the most requested items at food banks, yet it is rarely donated? Of the 46 million Americans food banks serve, the average person gets less than 1 gallon of milk per year. The entire dairy industry from dairy farmers to dairy processors has come together and joined with Feeding America food banks to help get milk to those who need it most.
You can help by donating just 1 Gallon of Milk by visiting santasmilkdrive.com to donate.
The cool part is when you do to the site to donate,
type in your zip code and the donation will be distributed to
a food bank in your own area, so your good will is doing
good in your very own community.
White Chocolate Oatmeal Lace Cookies
- 1/2 cup sifted all-purpose flour, for GF Bob's Red Mill all-purpose GF
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- 1/2 cup old-fashioned oat*
- 1/4 cup unsalted butter, melted
- 2 tbsp 1% milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 5 oz white chocolate, melted (you'll only use 2.5 oz)
- 1/4 cup colored sprinkles
- Preheat oven to 375°F.
- Line two baking sheets with Silpats; set aside.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.
- In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.
- Mix until smooth.
- Slowly add in the dry ingredients and mix to combine.
- Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.
- Bake for 7-9 minutes.
- Remove from oven and let cookies cool on baking sheets for 2 minutes.
- Carefully transfer cookies to a wire rack and cool completely.
- Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted.
- Careful not to overheat to prevent scorching.
- Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles.
- Place on a tray lined with wax paper to harden.
85 comments on “White Chocolate Oatmeal Lace Cookies”
These are amazing!!! I was hesitant to make because of some of the reviews but I’m so happy I did because they are delicious!!! I followed the recipe using gluten free flour and I baked them a little longer 9-12 minutes until they were dark colored and they came out crispy and the buttery tast is soooo good. I just started weight watchers a month ago and this is a bonus treat!!!
Is it only a 1/2 cup all purpose flour? Doesn’t seem like much
Batter ended up thick, the only difference was 2% milk. Any idea why?
My family loves this recipe! We make it without the chocolate. It is so good!!!
The cookies tasted good but I used gluten free flour and swerve instead of the sugar. They did not spread and were not chewy.
This is the best recipe ever!!!! I make them for my house like once a week everyone loves them!!! soooooo good 🙂
Thick batter and did not spread. Crispy on the bottom and doughy on top. Epic fail on this one.
Do you think I could swap the wheat flour out for oat flour?
I would definitely think that is doable. I can’t have wheat/gluten and have swapped it out in carmelitas and oatmeal cookies and it works taste-wise! I’m going to try this next week. I’ll report back.
It says makes 46 cookies, but I only got 20 out of it. I re-read the measurements and made sure to use a tsp scooper. Not sure where I went wrong?
It states yield 23 servings from what I am reading
Anyone try using coconut sugar instead of reg sugar, it’s what I have on hand wondering if it will work.
These were good. I actually mixed the white chocolate chips with peanut butter and they tasted great, but lost crispness when cooling. Any tips?
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Everyone loves these cookies, they actually say its better than the bakery! thank you! can I freeze the dough or cookies if i want to make these in advance?
Non-baker question here:
Non-I want to use dark chocolate to dip. What type/form do i use?
My sister made them and while they were very tasty, they were also extremely chewy. Her batter spread out like yours. She made them on a Sunday and put them in plastic bags for a cookie swap on Wednesday. How are these cookies supposed to be stored?
They are best the first few days. Refrigerator may help them last longer.
Thanks Gina, Are they supposed to be chewy? If not, what could cause that?
Yes, a little
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Would these work with coconut or almond flour? I’ve been asked to try it that way and I’ve never used anything but regular flour to make cookies before!
I haven’t tried. Sorry.
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The cookies are absolutely delicious! I’ve made them twice. I omit the chocolate and the sprinkles and put 1 tbsp of honey, instead of 2 so that it’s not overly sweet. My family loves them. They have a crunchy candy like edge and the middle has a slight chewy texture. They are great and curb my appetite for something sweet.
Just made these, they are absolutely delicious! Thanks for the recipe! 🙂
Oh, I forgot to mention that I dipped them in semi-sweet chocolate instead of white!
I tried to make these and my batter looked like yours so I was excited. Baked them and the first batch was more like a normal cookie. So next time I left them in a tiny bit longer and they burned on the bottom and were still doughy on top. I know my measurements were right I just have no idea what I did wrong. This is the first time one of your recipes didnt turn out. I'm nervous to make these again haha! Any advice? I LOVE your recipes by the way they are life changing!!!
Did you use quick oats? Mine did the same thing and I was wondering if it was because I used quick oats instead of old fashioned oats? I'm not sure if that would make a difference.
I tried making these, but my batter looked much thicker and the cookies didnt spread, it just made semi flat little balls. I then tried adding 1 tbsp + 1tsp of milk, my batter looked more like yours but didnt spread. I then tried flattening the dough with a fork, it worked better, but the edges burnt and my cookies didnt cook as lacy. So sad, I <3 L-O-V-E <3 your recipes, and this is the first one that didn't work, I wonder if I did something wrong? 🙁
I'm having a hard time getting my batter to look like yours. Mine seems thicker? I'm also using Agave Nectar in place of the honey… i'm not sure if that has something to do with it.
Just made these with my daughter and they are delicious! Wonderful recipe, Gina! We'll be making these all the time!
I think I pressed the wrong button, so here goes again. Do you sift the gluten free flour? Thanks!
These are delicious! Quick question what kind of white chocolate did you use? I tried 3x to melt it the way you suggested but it just kept coming out the consistency of frosting so I spread it on 1/3 of the cookie instead of dipped it on. No biggie! They still taste amazing!!! Just curious what I did wrong?
Rosie – I used Baker's Premium White Chocolate, and it worked well. I had to micro about 4 rounds of 30 sec.
Thank you so much! I uses white chocolate chips. I'll use the bakers chocolate for sure next time! 🙂
Made these this weekend with my 3 year old (she did the sprinkles). They came out amazing! I ended up tripling the recipe! I also made half w/o chocolate (husband's request). Will be making these again.
They burnt in my oven too! They puffed up and didn't spread 🙁
I have never heard of silpats, can the batter just be put on a cookie sheet?
Silpats are those reusable baking mats.
These burnt to a crisp in my oven 🙁 and I found them too sweet. Bummer. Might try the chocolate version at a lower baking temp, though.
I just made these this afternoon for an afterschool playdate snack and they were not only very simple and easy to make but they turned out beautiful and delicious!
Can I use quick cooking oats here?
I would love to make these cookies, but would have to change the recipe to be non-dairy. Do you think just substituting milk with almond milk and butter with oil/margarine/coconut oil? Thank you
You'd have to experiment but I think it would be fine!
These look heavenly and white chocolate is a nice switch from regular chocolate. I'm attending a cookie swap soon – I'll have to give these a try! 🙂
The Storm Life
Not only do these look good to eat but they are also pretty.
I second the question on freezing these. Does anyone know?
These look delicious! I love the Laceys from trade joes, but I will have to give these a try!
I love lace cookies! And so festive!
Has anyone tried to freeze these cookies before?
I don't see why you couldn't!
I bow down to the mistress of low fat baking!
Do you think I could use melted butterscotch instead of white chocolate? Also +1 on the almond milk question. tks
I think it would be fine with almond milk, and sure why not use butterscotch as long as it melts.
Thank you so much for the link to the milk drive! I've always wanted to donate stuff like that knowing that it had to be needed, but they don't take it, so I've always just sent powdered milk (or whatever) instead.
And the cookies look great too! 🙂
It's so wonderful to give back when we can, my pleasure!
Do you think I can use almond milk? Thanks
I think it would work!
Thanks for sharing! My family has always made lace cookies using my grandma's recipe (very close to your's). In recent years I have become the lace cookie baker of the family, I'd love to try the white chocolate addition, looks delicious! The only problem is I don't think I've EVER stopped at just two lace cookies, need to work on that self control!
These look absolutely amazing! I think we call these: 'kletskoppen' in Dutch. Not sure if it's the same cookie but I will definitely try these sometime!
You touched my heart with the santasmilkdrive.com link. Hope we can all find the time and compassion to donate this holiday season. We have so much to be thankful for…including you and this wonderful recipe. Thanks, Gina, and God Bless.
Thank you, and I couldn't agree more!
These look so pretty! They almost remind me a little of this Scandinavian recipe for biscuits called "havreflarn" (you can find them in Ikea, go figure, haha!) that is so handy with this recipe though, thanks for sharing 😀 x
Do you think these would work with margarine if I needed to make them dairy free? Or would that mess up the consistency? Is there another possible butter substitute? Thanks! And love your site!
I think coconut oil would work very well here in pace of butter. I use it all the time as a butter substitute, and way healthier than margarine!
Thanks, that's a good suggestion. So is it a 1:1 substitution?
I love these cookies Gina! They look easy, but still totally festive and totally milk dunkable. And thanks so much for sharing the info for Cookies for Santas Milk Drive, everyone deserves to have milk for their cookies at Christmas.
My pleasure Heidi!
WOW, WOW, WOW! I really need to make these!
Just look at those beautiful sprinkles! Yum, these look tasty. Thanks for sharing!
These look amazing and love the colourful sprinkles! I'm sure some dark chocolate would be great on these!
Would quick cooking oats work here too?
To be honest I always use old fashion, but I don't see why not!
These look delicious! Would parchment paper work in place of the silpat?
I think it would be fine.
these look SO good!
We always buy skim milk, not 1%. Would skim work okay?
Was wondering what to make for my staff cookie swap and now I think I have it!
Lace cookies were my favorite treat growing up! Can't wait to try this version.
Oh yum!! These cookies look fabulous!
These cookies look so deliciously light and crisp! I love baking with oats, and these are so pretty with the white chocolate and sprinkles!
These look awesome, and at 84 calories per two, you can't go wrong when you have the holiday sweet craving! Thanks so much!
Those look TOO good, I will be inhaling them. Looks easy to veganize too, can't wait to try them!