Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Crisps 3.1 (129) 27 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Yield: 24 Bake these delicate cookies during the weekend, and enjoy them throughout the week. Ingredients 4 tablespoons softened unsalted butter 3 tablespoons sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract ¼ teaspoon salt ⅔ cup rolled oats Directions Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats. Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely. Cook's Notes Store these cookies for up to one week in an airtight container at room temperature. Print