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Oatmeal-Almond Crisps

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

Source: Everyday Food, January/February 2006


  • 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


  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 (25)

  • LoveMyKitchen 20 Aug, 2008

    These are very tasty and healthy!

  • Ms Dayna 8 Aug, 2008

    Cookies fell apart so I used it as granola.

  • 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

  • anja27 23 Jul, 2008

    Mmmmm, these cookies are too good to be true. Great!

  • 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!

  • 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!!!

  • 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.


  • 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!

  • 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.

  • imajapgerm 15 Jul, 2008

    and got same results. Ended up using them as granola! Yummy!

  • imajapgerm 15 Jul, 2008

    Made these last year. While they tasted great, most of mine fell apart when taking them off the silpat...waited for 5 mins, waited til cool, took off immediately

  • The organiser 15 Jul, 2008

    these recipies are great but i cannot use eggs or what do i have to use instead of eggs???

  • Wiggy1770 15 Jul, 2008

    It's simple to figure out nutritional data for any recipe. Just use the nutritional data for each individual ingredient (found on the container or visit the USDA nutrient database at, add it all up and then divide by number of servings. For instance, I calculated that each of these cookies has approximately 77 calories. If I cared, I could have calculated sodium or carbohydrate content as well. The arithmetic involved is pretty basic.

  • starofcali 15 Jul, 2008

    Actually, if you use splenda instead of the brown sugar the cookies would be sooo crispy they would break apart just by looking at them... haha although you can go half of brown sugar and half splenda and work great..

  • starofcali 15 Jul, 2008

    Actually, if you use splenda instead of the brown sugar the cookies would be sooo crispy they would break apart just by looking at them... haha although you can go half of brown sugar and half splenda and work great..

  • BTERRY 15 Jul, 2008

    I too am wondering about using Splenda in place of all or part of the sugar.

  • sofia100 15 Jul, 2008

    I haven't made them yet (today though) but they seem to need something else, maybe a tiny drop of almond extract? If you need nutritional info you should try recipes of "Cooking Light" they always have nutritional info. 1/3 cup sugar dvided by 20 should give you a start.

  • chocoglo 15 Jul, 2008

    No, the object is to make the cookies very thin. Thus the sliced almonds.

  • JoeLinda 15 Jul, 2008

    I always used slivered almonds whenever a recipe calls for any kind of almonds.

  • osagej4 15 Jul, 2008

    This seems like it would be a VERY healthy cookie/crisp... Would substituting Splenda for all or half of the sugar work since this has very few ingredients?

  • LMP 15 Jul, 2008

    I think the sliced almonds might have a little better taste when toasted but I would give the the slivered almonds (toasted) as try as well as toasted chopped pecans or chopped walnuts. I think the disappearing rate will be about the same. I'd even add chocolated chips, butterscotch chips, or both!! Somebody preheat the oven!!! Yum!!!

  • Kathiee1 15 Jul, 2008

    I too would be interested in the nutritional information. My children are diabetic and I'm a weight watcher. kmesew

  • Evita29 15 Jul, 2008

    My previous comment did not fully print. As a diabetic I would appreciate the nutritional information on these cookies. It would influence wether I baked them or not, and how many I could eat.

  • Evita29 15 Jul, 2008

    As a diabetic

  • smheagle 15 Jul, 2008

    Do you think slivered almonds would work as well?

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