Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal-Almond Crisps 2.9 (33) 20 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: 25 mins Total Time: 1 hrs Yield: 20 These crackly cookies are perfect for afternoon tea. Ingredients ⅓ cup packed light-brown sugar ¼ cup (½ stick) unsalted butter, melted 1 large egg ½ teaspoon vanilla extract 1 ½ cups rolled oats, (not quick-cooking) ½ cup sliced almonds Nonstick cooking spray Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds. 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. Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.) Rate it Print