No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Oatmeal Crisps

Bake these delicate cookies during the weekend, and enjoy them throughout the week.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Oatmeal Crisps

Source: Everyday Food, March 2004


  • 4 tablespoons softened unsalted butter
  • 3 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup rolled oats


  1. Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.

  2. Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden, rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

Reviews (26)

  • Ready-to-Try-New-Things 27 Sep, 2013

    I wanted a quick, simple cookie recipe to serve a friend who was dropping by for tea in an hour. The cookies were cooling off when she arrived and were a perfect delicate cookie to accompany tea. I made them with half-salted butter but otherwise followed the recipe exactly as written, however I took them out after only 10 minutes.

    These are not your after-school snack cookies, but are perfect for when you want something delicate and elegant.

  • Welovetreats 2 Sep, 2013

    Just made these. They were yummy! Great for when you want to throw something together last minute.
    Here's what I changed:
    1/8 teaspoon salt (although I think others used salted butter which caused the problem)
    1/4 teaspoon almond extract and 3/4 teaspoon vanilla
    Brown sugar versus white
    Doubled the recipe and still wasn't that much, but perfect for what I needed.
    Used tablespoon sized balls (made 12 cookies total)
    Drizzled melted chocolate on top.
    May try peppermint for almond next time.

  • Grce 30 Sep, 2012

    Good part - easy to make and very quick.
    Bad part - The cookies were a little dissapointing. I trippled the recipe and used a little more vanilla. However the yield could barely handle 20 people. For flavor, the cookies were a little salty at best. I made whipped cream, and that helped extend the batch and cut the salt, but I needed a quick recipe that could cover ~40 people and the whipped cream added another 30min onto the cooking.

  • gr8cakes 20 Nov, 2011

    I love these cookies. They are so simple and easy to make and my family loves them too. I doubled the recipe to make more cookies.

  • Kektklik 19 Oct, 2011

    Perfect size for cookies within cookies.

    I put these inside of the oatmeal-applesauce cookies.

  • jenniealice 18 Sep, 2011

    These little cookies were ok, but the yield is way off. I was very conservative with each teaspoon, and still could only stretch a total of 12 cookies out of the batch. I used dark brown sugar, which really boosted the caramel flavor. Next time I'll double the batch and perhaps add a spice such as cardamom or cinnamon for a kick.

  • lghiglio 9 Sep, 2011

    I enjoy making cookies for my grandchildren and this cookies are one of their favorites.
    cbrandt, I always have to make more than the recipes are for. You just have to multiply.

  • cbrandt 8 Sep, 2011

    This is a nice little cookie although I agree about adding some cinnamon. What I am finding most frustrating, however, are the tiny recipes. So many of the recent cookie recipes are for maybe 2 dozen cookies. If I want to make these to take to work, I have to calculate more than one batch. I would like to see some recipes that make more cookies and extras could be frozen. These recipes are too impractical.

  • CherryGarcia 25 Feb, 2011

    Just tried this recipe. I liked how quick and simple it was The cookies turned out quite nice. I might add just slightly less salt next time. Also, I will space them further apart next time, they did spread quite a bit. Overall nice recipe.

  • damiaone 3 Aug, 2010

    Just made these cookies... very salty! I will probably make them again, but use half the salt and perhaps add some cinnamon and use brown sugar instead of white.

  • MrsEvJ 18 Jun, 2010

    Honestly I do not get all these rave reviews? I am a very experienced baker and cook but these mystified me. They were so small I could not even get 20 cookies from the recipe for starters, then the resulting cookie was dry and pretty much tasteless except for the salty taste! Yes, I followed the recipe exactly. Gosh what a dissappointment and a waste of ingredients. This is just my opinion of course but I am entitled to same.

  • Nykee 4 Jun, 2010

    These are the most delicious cookies I have ever made considering how fast and easy it was. I doubled the recipe and used 2 packets of maple and cinnamon oatmeal cereal instead of the rolled oats. FULL of Flavor!

  • mykele 31 May, 2010

    0lde-Mumsy, did you use brown sugar for the toffee flavor? You also
    added cinnamon so you did adapt the original recipe for more flavor..
    I still maintain that the or oginal recipe is too bland and since I live at
    5,000 feet I have to add a bit of flour to most recipes. Mykele

  • Mercerjr 30 May, 2010

    hmmm. I can't decide. I love crisp cookies. I'm a huge fan of Tate's chocolate chip cookies. .. I was afraid they would be boring, so I added about 1/2 a cup of chocolate chips. I thought I was dropping the dough too small (literally about a teaspoon size) but they cooked out to a normal size.
    Overall, they taste okay (with chocolate chips) and were SUPER quick, fast and easy to prepare.

  • WonderWomyn 30 May, 2010

    a recipe like this is often very misleading...the vanilla gives lots of flavor and you can always add finely chopped nuts and raisins...they stay lacy and are DELICIOUS!!

  • Old_Mumsy 30 May, 2010

    Mykele, they have so little flour because they are more like lace cookies--very crisp and toffee-like. I make a version of these all the time (with cinnamon, too) and they disappear quickly. Maybe you should try them first before declaring them flavor-free.

  • jnokleby 30 May, 2010

    My recipe is similar to this BUT I add cinnamon to it, prefer siagon cinnamon, but any would work.

  • mykele 30 May, 2010

    Frankly, just seeing the recipe amounts deters me from even
    ten minutes to make little flour, etc. adds up to no real
    substance. Probably great for a person on a diet. No flavor.........

  • holly_liberty 11 Feb, 2010

    My mom and I used to make these but we would put melted chocolate or frosting in between two, making a cookie sandwich. The cookie on it's own is a little weak.

  • MyItchyNose 16 Dec, 2009

    If you are going to make this recipe I would say double it. It does make two dozen but there is very little substance to each cookie. I found them a little boring and won't make them again, but I agree with Foodie72 - they would be good to have on hand if dieting.

  • msfiles 5 Oct, 2009

    fell apart on baking sheet so i added 1 tbs of flour and a little egg white to hold the dough together.

  • foodie72 4 Oct, 2009

    Very tasy tiny little cookies that didn't spread much. Good for when you are on a diet and are allowing yourself "just one"!

  • Bubblecup 3 Oct, 2009

    Did anyone make these cookies yet? Says makes 24 cookies??

  • DGIT 3 Oct, 2009

    How about dipping half the cookie in chocolate and letting it harden??

  • PotteryRhonda 3 Oct, 2009

    you'll get more crispness if you use the regular long cooking oats

  • bloomsbury 3 Oct, 2009

    can quick cooking oatmeal be used?

Related Topics