Tested: Oatmeal-Almond Crisps

Tuesday, February 22, 2011

A while back I bookmarked Everyday Food's Oatmeal-Almond Crisps as a recipe to try, and this past weekend, I made them. The recipe is definitely a keeper, but be warned, when the recipe writers say "cookies are fragile," they're serious--these things break easily. However, it's forgiveable because they are super delicious.

Notes: My dough wasn't coming together very well, so I let it sit for ten minutes or so, so that the oats could absorb some of the moisture. After a while the dough stuck together on its own. Also, I added about a 1/4 cup of chopped dried apricots to the recipe--I might even up the quantity next time, since the apricot added a nice hit of fruity flavor. Also, I don't own nonstick cooking spray, so I sort of just smooshed the cookies flat with the back of a spoon, which was fine.

Oatmeal-Almond Crisps
From Everyday Food

1/3 cup packed light-brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups rolled oats, (not quick-cooking)
1/2 cup sliced almonds
Nonstick cooking spray
1/4 cup chopped dried apricots (optional)

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
3. Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart.
4. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
5. Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)



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