These cookies are delicately thin and crisp. Each bite melts away in your mouth.
Preheat oven to 350ºF. Spray cookie sheet with vegetable pan spray.
In large bowl, cream butter and sugar with electric mixer. Add vanilla; mix well. Stir in flour and salt, mixing until just combined. Stir in oats.
Scoop level tablespoons of cookie mixture onto prepared cookie sheet, about 3 inches apart (cookies will spread during baking). Place piece of parchment paper over balls; using bottom of glass, gently press each ball to form 1½-inch rounds. Carefully remove parchment paper.
Bake 11-13 minutes or until cookies are golden brown. Remove from oven; cool cookies on cookie sheet 1 minute. Carefully transfer cookies to cooling grid; cool completely.
If desired, sprinkle confectioners’ sugar over cooled cookies before serving. Store cookies between sheets of parchment paper in airtight container at room temperature for up to 1 week.
Makes about 24 cookies.
Gift Giving Tip: These delicate lace cookies can be packaged up and slipped into homemade envelopes. Cut 24, 3½-inch squares of parchment paper; set aside. Cut 6-inch squares of cardstock. Fold corners of cardstock squares to meet at center; gently reopen. Place a 4-inch cake doily over center of cardstock. Place a cookie over the cake doily, and place a parchment paper square over the cookie. Fold the corners of the cardstock to center over cookie. Secure corners in place with a sticker.