Yep....made them once....had to chisel them off of the cookie sheet....use a silpat!!

Parchment paper is your friend!

The ones I remember really were lacy, with little holes in them, and didn't show whole oats, like in the picture. I think they had a honey flavor, too. They were amazing! But they'd go soft pretty fast. Thanks for bringing up memories. :)

Pillog, maybe those were made from steel-cut oats?

My childhood ones? No. Regular Quaker. But they were probably wetter or something that broke the oats down more. I don't know anything about the recipe.

I seem to recall dropping the batter onto parchment paper and using clothespins to hang them up, spreading out the dough to make them lacy. Or is my memory playing tricks on me? That sounds cray cray. I can't picture what we hung them on...

ETA pillog, cookies at my house never last long enough to go soft ;)

ETA Maybe we clothes-pinned the parchment to the baking sheet and raised one side up....

This recipe says to hang them over a broomstick to make the cookies saddle shape. And linda, they say to put them back in the oven if they stick to the pan...

Norwegian Oatmeal Lace Cookies

Just made a batch and they are delicious. Almost like a candy. Would be good with some chopped nuts. Won't last long enough to go soft.

Sushipup, they sound amazing, I love oatmeal cookies. And now I've got to add this to my list to try.

Annie

Mother's cookies used white sugar, so they were blonde. With dark brown sugar, they're almost like a brittle without being brittle. And mine were not as lacy as I remember Mother's cookies being.

I remember my mother's cookies as being very thin, lacy and somewhat bendable depending on whether we got them out of the oven in time.

Mom’s Lacy Oatmeal Cookies

1 c. butter

1/2 c sugar

1/2 c brown sugar

1 egg

1 c flour

1 tsp baking powder

1/4 tsp baking soda

1 c rolled oats

1/2 c nuts (optional)

Preheat oven to 375 - 400 degrees (the original recipe calls for 5 minutes at 375 degrees, but my oven needed 10 minutes at 400 to cook properly.)

Cream butter and sugars. Add egg and beat well.

Sift dry ingredients and add to first mixture.

Coat nuts with flour and add. Add oatmeal.

Drop small spoonfuls (1" diameter) on cookie sheet and bake. Space dough at least 2" apart as it flattens out quite a bit.

Bake 5-10 minutes. Watch carefully as they burn easily.

The key to keeping them crisp is a tightly fitting tin box - a traditional old cookie tin. If they are left out, they absorb the humidity and become limp and sticky.

I prefer the ones made with white sugar - so delicate and delicious. Hard to only eat a couple!

That's true of cookies in general, but the oatmeal lace cookies I remember were shatter crisp, and the cookie tin wasn't enough to keep them from going soft. One of those containers with vacuum pump might work...