Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Crisps 3.1 (129) 27 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print