Oatmeal-Almond Crisps

  • Prep:
  • Total Time:
  • Yield: Makes 20
Oatmeal-Almond Crisps

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.)

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