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Oatmeal-Almond Crisps
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 20
Ingredients
Ingredient Checklist
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
Gallery
Oatmeal-Almond Crisps
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 20
Gallery
Oatmeal-Almond Crisps
Oatmeal-Almond Crisps
Oatmeal-Almond Crisps
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 20
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 20
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Makes 20
Makes 20
Ingredients
Ingredients
- 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
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.)
Reviews (25)
Add Rating & Review
33 Ratings
5 star values:
3
4 star values:
5
3 star values:
13
2 star values:
9
1 star values:
3
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Reviews (25)
Add Rating & Review
33 Ratings
5 star values:
3
4 star values:
5
3 star values:
13
2 star values:
9
1 star values:
3
Add Rating & Review
33 Ratings
5 star values:
3
4 star values:
5
3 star values:
13
2 star values:
9
1 star values:
3
33 Ratings
5 star values:
3
4 star values:
5
3 star values:
13
2 star values:
9
1 star values:
3
33 Ratings
5 star values:
3
4 star values:
5
3 star values:
13
2 star values:
9
1 star values:
3
- 5 star values:
- 3
- 4 star values:
- 5
- 3 star values:
- 13
- 2 star values:
- 9
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
08/20/2008
These are very tasty and healthy!
Martha Stewart Member
Rating: Unrated
08/08/2008
Cookies fell apart so I used it as granola.
Martha Stewart Member
Rating: Unrated
07/25/2008
i used 2 eggs instead of one, and the cookies are very firm and does not fall apart at all, even though the dough was very loose and crumbly. these cookies were ok, not one of my favourites
Martha Stewart Member
Rating: Unrated
07/23/2008
Mmmmm, these cookies are too good to be true. Great!
Martha Stewart Member
Rating: Unrated
07/17/2008
I think you're right, turtlegrins, getting them a little darker on the bottom helps them stay together. I did two pans with silpats, the lower pan turned out darker, tastier, and stayed together better than the top pan. Served with a small dish of vanilla ice cream and they were a big hit!
Martha Stewart Member
Rating: Unrated
07/16/2008
Ohhhh my goodness! These are my new favorite! I tried both the even TBSP and the heaping TBSP and both worked just fine (ie, didn't fall apart). I got them a little darker on the bottom than I anticipated, but they didn't taste burnt at all... maybe that's what held them together better? Also... perhaps the parchment paper worked better than the silpat for some of you? I don't know if it makes a difference. Gluten-free yumminess!!!
Martha Stewart Member
Rating: Unrated
07/16/2008
This was the first "cookie of the day" I've made. I brought it to a team (tennis) luncheon and it was a big hit. Everyone loved it and I passed out the recipe to several of my teammates. I used a little more than 1 Tablespoon and they were not fragile at all.
Tish
Martha Stewart Member
Rating: Unrated
07/15/2008
Try pressing the entire mixture into a square baking sheet/pan with your hands and bake it that way, like a giant cookie bar. Make sure to not flatten it out so much if you do make the cookies. That's what makes it so fragile!
Martha Stewart Member
Rating: Unrated
07/15/2008
I found this recipe on the website years ago, and I've been making it ever since. I think it's so delicious. It's a cookie that has great taste, but doesnt make you do into a sugar coma.
Martha Stewart Member
Rating: Unrated
07/15/2008
cont...
and got same results. Ended up using them as granola! Yummy!
Martha Stewart Member
Rating: Unrated
07/15/2008
Made these last year. While they tasted great, most of mine fell apart when taking them off the silpat...waited for 5 mins, waited til cool, took off immediately
Martha Stewart Member
Rating: Unrated
07/15/2008
these recipies are great but i cannot use eggs or wheat...so what do i have to use instead of eggs???
Martha Stewart Member
Rating: Unrated
07/15/2008
It's simple to figure out nutritional data for any recipe. Just use the nutritional data for each individual ingredient (found on the container or visit the USDA nutrient database at http://www.nal.usda.gov/fnic/foodcomp/search/), add it all up and then divide by number of servings. For instance, I calculated that each of these cookies has approximately 77 calories. If I cared, I could have calculated sodium or carbohydrate content as well. The arithmetic involved is pretty basic.
Martha Stewart Member
Rating: Unrated
07/15/2008
Actually, if you use splenda instead of the brown sugar the cookies would be sooo crispy they would break apart just by looking at them... haha although you can go half of brown sugar and half splenda and work great..
Martha Stewart Member
Rating: Unrated
07/15/2008
I too am wondering about using Splenda in place of all or part of the sugar.
Martha Stewart Member
Rating: Unrated
07/15/2008
I haven't made them yet (today though) but they seem to need something else, maybe a tiny drop of almond extract? If you need nutritional info you should try recipes of "Cooking Light" they always have nutritional info. 1/3 cup sugar dvided by 20 should give you a start.
Martha Stewart Member
Rating: Unrated
07/15/2008
No, the object is to make the cookies very thin. Thus the sliced almonds.
Martha Stewart Member
Rating: Unrated
07/15/2008
I always used slivered almonds whenever a recipe calls for any kind of almonds.
Martha Stewart Member
Rating: Unrated
07/15/2008
This seems like it would be a VERY healthy cookie/crisp... Would substituting Splenda for all or half of the sugar work since this has very few ingredients?
Martha Stewart Member
Rating: Unrated
07/15/2008
I think the sliced almonds might have a little better taste when toasted but I would give the the slivered almonds (toasted) as try as well as toasted chopped pecans or chopped walnuts. I think the disappearing rate will be about the same. I'd even add chocolated chips, butterscotch chips, or both!! Somebody preheat the oven!!! Yum!!!
Martha Stewart Member
Rating: Unrated
07/15/2008
I too would be interested in the nutritional information. My children are diabetic and I'm a weight watcher. kmesew
Martha Stewart Member
Rating: Unrated
07/15/2008
My previous comment did not fully print. As a diabetic I would appreciate the nutritional information on these cookies. It would influence wether I baked them or not, and how many I could eat.
Martha Stewart Member
Rating: Unrated
07/15/2008
As a diabetic
Martha Stewart Member
Rating: Unrated
07/15/2008
Do you think slivered almonds would work as well?
Martha Stewart Member
Rating: Unrated
08/20/2008
These are very tasty and healthy!
Rating: Unrated
Rating: Unrated
08/08/2008
Cookies fell apart so I used it as granola.
Rating: Unrated
07/25/2008
i used 2 eggs instead of one, and the cookies are very firm and does not fall apart at all, even though the dough was very loose and crumbly. these cookies were ok, not one of my favourites
Rating: Unrated
07/23/2008
Mmmmm, these cookies are too good to be true. Great!
Rating: Unrated
07/17/2008
I think you're right, turtlegrins, getting them a little darker on the bottom helps them stay together. I did two pans with silpats, the lower pan turned out darker, tastier, and stayed together better than the top pan. Served with a small dish of vanilla ice cream and they were a big hit!
Rating: Unrated
07/16/2008
Ohhhh my goodness! These are my new favorite! I tried both the even TBSP and the heaping TBSP and both worked just fine (ie, didn't fall apart). I got them a little darker on the bottom than I anticipated, but they didn't taste burnt at all... maybe that's what held them together better? Also... perhaps the parchment paper worked better than the silpat for some of you? I don't know if it makes a difference. Gluten-free yumminess!!!
This was the first "cookie of the day" I've made. I brought it to a team (tennis) luncheon and it was a big hit. Everyone loved it and I passed out the recipe to several of my teammates. I used a little more than 1 Tablespoon and they were not fragile at all.
Tish
Rating: Unrated
07/15/2008
Try pressing the entire mixture into a square baking sheet/pan with your hands and bake it that way, like a giant cookie bar. Make sure to not flatten it out so much if you do make the cookies. That's what makes it so fragile!
I found this recipe on the website years ago, and I've been making it ever since. I think it's so delicious. It's a cookie that has great taste, but doesnt make you do into a sugar coma.
cont...
and got same results. Ended up using them as granola! Yummy!
Made these last year. While they tasted great, most of mine fell apart when taking them off the silpat...waited for 5 mins, waited til cool, took off immediately
these recipies are great but i cannot use eggs or wheat...so what do i have to use instead of eggs???
It's simple to figure out nutritional data for any recipe. Just use the nutritional data for each individual ingredient (found on the container or visit the USDA nutrient database at http://www.nal.usda.gov/fnic/foodcomp/search/), add it all up and then divide by number of servings. For instance, I calculated that each of these cookies has approximately 77 calories. If I cared, I could have calculated sodium or carbohydrate content as well. The arithmetic involved is pretty basic.
Actually, if you use splenda instead of the brown sugar the cookies would be sooo crispy they would break apart just by looking at them... haha although you can go half of brown sugar and half splenda and work great..
I too am wondering about using Splenda in place of all or part of the sugar.
I haven't made them yet (today though) but they seem to need something else, maybe a tiny drop of almond extract? If you need nutritional info you should try recipes of "Cooking Light" they always have nutritional info. 1/3 cup sugar dvided by 20 should give you a start.
No, the object is to make the cookies very thin. Thus the sliced almonds.
I always used slivered almonds whenever a recipe calls for any kind of almonds.
This seems like it would be a VERY healthy cookie/crisp... Would substituting Splenda for all or half of the sugar work since this has very few ingredients?
I think the sliced almonds might have a little better taste when toasted but I would give the the slivered almonds (toasted) as try as well as toasted chopped pecans or chopped walnuts. I think the disappearing rate will be about the same. I'd even add chocolated chips, butterscotch chips, or both!! Somebody preheat the oven!!! Yum!!!
I too would be interested in the nutritional information. My children are diabetic and I'm a weight watcher. kmesew
My previous comment did not fully print. As a diabetic I would appreciate the nutritional information on these cookies. It would influence wether I baked them or not, and how many I could eat.
As a diabetic
Do you think slivered almonds would work as well?
All Reviews for Oatmeal-Almond Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oatmeal-Almond Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
