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Recipe photo courtesy of Mike Krautter

Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.




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How would you rate this recipe?
  • tterlapgmailc
    30 DEC, 2018
    The dough is difficult to work with but it was worth the effort. After buying the Maldon salt, I forgot to use it and they still tasted great with just a hint of salt. However I would consider these to be cookies rather than crackers. They really are delicious.
  • tfuller817
    21 JAN, 2018
    The dough needs to be well chilled to work with it. I tried to roll into a cylinder(for ease) but the dough crumbled. I sprinkled them with Kosher salt instead of Maldon. I have made these several time and they are delicious and am always asked to share the recipe. The pepper kick at the end is a hit with tasters!
  • ksmith90
    14 JUL, 2016
    These are good, and I plan to make them again. Next time I'll cut back on the sugar because I found them a little on the too-sweet side. The dough was a bit difficult to work with - but I may have needed to add more water. And I might try rolling the dough into a cylinder and cutting rounds. Try to get the rectangles even was fiddly.

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