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Oatmeal-Almond Crisps

31

These crackly cookies are perfect for afternoon tea.

  • Prep:
  • Total Time:
  • Yield: Makes 20

Source: Everyday Food, January/February 2006

Ingredients

  • 1/3 cup packed light-brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups rolled oats, (not quick-cooking)
  • 1/2 cup sliced almonds
  • Nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

  2. In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.

  3. Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.

  4. Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)

Reviews Add a comment

  • LoveMyKitchen
    20 AUG, 2008
    These are very tasty and healthy!
    Reply
  • Ms Dayna
    8 AUG, 2008
    Cookies fell apart so I used it as granola.
    Reply
  • krazykow
    25 JUL, 2008
    i used 2 eggs instead of one, and the cookies are very firm and does not fall apart at all, even though the dough was very loose and crumbly. these cookies were ok, not one of my favourites
    Reply
  • anja27
    23 JUL, 2008
    Mmmmm, these cookies are too good to be true. Great!
    Reply
  • urbanfabric
    17 JUL, 2008
    I think you're right, turtlegrins, getting them a little darker on the bottom helps them stay together. I did two pans with silpats, the lower pan turned out darker, tastier, and stayed together better than the top pan. Served with a small dish of vanilla ice cream and they were a big hit!
    Reply
  • turtlegrins
    16 JUL, 2008
    Ohhhh my goodness! These are my new favorite! I tried both the even TBSP and the heaping TBSP and both worked just fine (ie, didn't fall apart). I got them a little darker on the bottom than I anticipated, but they didn't taste burnt at all... maybe that's what held them together better? Also... perhaps the parchment paper worked better than the silpat for some of you? I don't know if it makes a difference. Gluten-free yumminess!!!
    Reply
  • Tishly
    16 JUL, 2008
    This was the first "cookie of the day" I've made. I brought it to a team (tennis) luncheon and it was a big hit. Everyone loved it and I passed out the recipe to several of my teammates. I used a little more than 1 Tablespoon and they were not fragile at all. Tish
    Reply
  • Rorie_D_Lion
    15 JUL, 2008
    Try pressing the entire mixture into a square baking sheet/pan with your hands and bake it that way, like a giant cookie bar. Make sure to not flatten it out so much if you do make the cookies. That's what makes it so fragile!
    Reply
  • lovelylilkatie
    15 JUL, 2008
    I found this recipe on the website years ago, and I've been making it ever since. I think it's so delicious. It's a cookie that has great taste, but doesnt make you do into a sugar coma.
    Reply
  • imajapgerm
    15 JUL, 2008
    cont... and got same results. Ended up using them as granola! Yummy!
    Reply