DessertSnack

Crisp Oatmeal Cookies

Name: Crisp Oatmeal Cookies
Prep time: 12 min
Cook time: 15 min
Total time: 8 h 42 min
Yield: 15 servings
Cuisine: american
Ingredients: 1 cup quick-cooking oats use certified gluten-free for a gluten-free option; 0.5 cup light brown sugar packed; 60 ml vegetable oil; 1 pcs egg large, lightly beaten; 0.25 tsp salt; 0.25 tsp almond extract

These thin and crispy oatmeal cookies have a delightful nutty flavor from the toasted oats and a hint of almond. The unique method of soaking the oats overnight creates a wonderfully delicate, lace-like texture. They are perfect for an afternoon snack or a light dessert.

An original recipe by Forkin

Total time: 8 hr 42 min
Serves: 15
Difficulty: Easy
Per serving: 89 kcal

Allergen information: may contain eggs, En:Nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupquick-cooking oats, use certified gluten-free for a gluten-free option
0.5 cuplight brown sugar, packed
60 mlvegetable oil
1 pcsegg, large, lightly beaten
0.25 tspsalt
0.25 tspalmond extract

Equipment

spatula · baking sheet · mixing bowl · parchment paper · oven

The method

Step by step

1
In a medium bowl, combine the quick-cooking oats, brown sugar, and vegetable oil.
About 3 min
2
Stir until the oats are evenly coated, then cover the bowl and let the mixture stand at room temperature for at least 8 hours, or overnight.
About 2 min
Cook’s note: This long rest is crucial for the cookies' signature crispy, lacy texture.
3
When ready to bake, preheat your oven to 165°C (325°F) and line a baking sheet with parchment paper.
About 2 min
4
Add the lightly beaten egg, salt, and almond extract to the soaked oat mixture.
About 1 min
5
Stir with a spatula or spoon until everything is just combined.
About 1 min
Cook’s note: Avoid overmixing the batter.
6
Drop teaspoon-sized mounds of dough onto the prepared baking sheet, leaving about 5 cm (2 inches) of space between them as they will spread significantly.
About 3 min
7
Bake for 13-15 minutes, or until the edges are golden brown and the centers look set.
About 15 min
Cook’s note: The cookies will be very fragile when hot.
8
Let the cookies cool completely on the baking sheet before carefully removing them with a thin spatula.
Cook’s note: Attempting to move them while warm may cause them to break.

Per serving

Nutrition

40%Score

Calories: 88.6kcal
Protein: 1.2g
Carbs: 10.3g
Fat: 4.8g
Fibre: 0.6g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for the best texture.

Reheating

These cookies are best enjoyed at room temperature.