Oatmeal Cookie Crisps
Served alone or with fruit and creme fraiche or Greek yogurt, these cookies can be molded into cookie "tacos" a few minutes after you take them out of the oven and then spoon your favorite fruit or dairy filling. Great for dessert or as a treat with breakfast.
Servings: 12
Calories: 94kcal
Ingredients
- 2 ½ Tablespoons butter, melted (1 ¼ oz. )
- ¼ cup firmly packed dark brown sugar
- 1 Tablespoon granulated sugar
- 2 Tablespoons dark corn syrup
- 1 cup old-fashioned rolled oats, not quick or instant
- ¼ cup pecans, or other favorite nut like walnut or macadamia chopped
- Extra nut halves for topping adornment
Optional toppings or fillings:
- creme fraiche or Greek yogurt, blueberries, raspberries or other fruit. Lemon zest for topping.
Instructions
- Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
- In a bowl, combine 2 ½ Tablespoons melted butter, ¼ cup brown sugar, 1 Tablespoon granulated sugar, and 2 Tablespoons corn syrup and stir until blended. Stir in 1 cup oats and ¼ cup nuts, mixing well.
- To form the Crisps, drop the oats mixture, about 1 Tablespoon per cooking, rounded, onto the prepared baking sheets, spacing them about 2 ½ inches apart.
- Bake 10-12 minutes, rotating the baking sheet 180 degrees at the midway point, until golden brown and bubbly. Watch the cookies during the last couple of minutes to make sure they don't burn since many ovens run hot. Let cool for 5 minutes on the baking sheet. Then, using a metal spatula, transfer the crisps to a large flat plate or sheet of parchment to cool completely.
- If topping with nuts after baked, place the nut on the cookies immediately out of the oven, pressing into the cookie gently.
- If molding the cookies into cookie "taco", after cookies have cooled about 3 or 4 minutes, start to test the cookie with a metal spatula to see if it holds together. Once it is malleable, fold in half and place a measuring spoon or wooden spoon under the top fold to keep its shape until hardened and cooled.
- If serving with creme fraiche or yogurt and fruit, place one cookie on a plate, add fruit and creme fraiche or yogurt and then top with second cookie. Sprinkle with lemon zest, if desired.
Notes
- These cookies are delicious on their own but can be stacked with so many fun options, like shown with the blueberries and creme fraiche. Try adding chocolate chips or M&Ms with the creme fraiche or with whipped cream. Caramel drizzled over the cookies or stacked creations is also fun and delicious.
Nutrition
Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.4mg