Recipe By Dustin Poh
Published Jun 19th
Prep 10m Cook 8m Additional - Ready In 18m
Servings 10 cookies Calories 187.1

This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them– they are so addictive!

Recipe Ingredients

  • ½ cup butter
  • ¾ cup white sugar
  • 1 egg, beaten
  • 1 cup quick cooking oats (such as Quaker™)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
  3. 3 Drop teaspoonfuls of dough onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Nutrition Facts

  • Calories 187.1
  • Carbohydrate 22.4 g
  • Cholesterol 43 mg
  • Fat 10.3 g
  • Fiber 0.9 g
  • Protein 2 g
  • Saturated Fat 6.1 g
  • Sodium 143.3 mg
  • Sugar 15.2 g


  1. I made these exactly as the recipe was written and they were perfect. They were Delicious!!!
  2. I made these cookies, they taste great, BUT the directions say to bake them on foil. It didn’t say to spray Pam first. My cookies stuck to the foil and broke into a million pieces. Next time I’ll either use parchment paper or spray the foil
  3. Not the greatest cookie in the world. To buttery and sugary. Most likely will not be making this again.
  4. These were delicious. Hubby gobbled them all up. They did spread out quite a bit but no problem. We just tore pieces off.
  5. I made this twice. The first time I had the same problem as some others (should have read the reviews first). The batter spread out and after cooling (as directed) they would not come off the aluminum foil. Thanks to another reviewer these crumbs will be ice cream topping. I lost at least half of - Read more ...
  6. I could not stop eating these cookies. Everybody loved them. I think parchment paper works better than foil. I use air bake pans which take longer. I had to bake them for 13 minutes. I made a couple test cookies. Did not bake them long enough and they stuck like crazy. Make sure they are - Read more ...
  7. Delicious! A similar - and similarly crisp - cookie with the wonderful flavor of toasted sesame seeds is the Benne Wafer. Mixes up in just a few minutes all at once in one bowl. allrecipes even has a recipe for them. The link is: They're delicate and luxurious.
  8. Use parchment paper instead of foil. And use a very sparingly amount of dough, because they spread out considerably. Very easy to make and delish.
  9. We love lace cookies, and so I made these for family members who need gluten-free desserts using King Arthur's Measure for Measure flour and Quaker Oats Gluten-free oatmeal. I used a small cookie scoop which is a little larger than the teaspoon that is listed in the recipe. I think the teaspoon would be better. - Read more ...

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