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Sweet Oat-Walnut Crisps

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Recipe photo courtesy of Jonathan Lovekin

Think of these as cracker-like cookies that are sweet enough to serve with afternoon tea but hearty enough to spread with cheese. The versatile, unassuming crisps were a surprise favorite in the test kitchen. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Source: Martha Stewart Living, March 2017
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How would you rate this recipe?
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  • MS11627153
    12 FEB, 2018
    Gluten-free variation: omit wheat flour and use 3/4 cup plus 2 tablespoons superfine brown rice flour. Use gluten-free old-fashioned rolled oats.
    Reply
  • MS10688705
    7 AUG, 2017
    Well I really wanted to love these but the "dough" is very dry and crumbly and difficult to form into sheets. The result was delicious but next time I need to figure out a way to have the dough hold together better. Great texture and taste.
    Reply

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