Go Back
+ servings

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Cookies
Servings: 12
Author: Good Dinner Mom


  • 2 1/2 tablespoons 1 1/4 ounces butter, melted
  • 1/4 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
  • 1/4 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 also optional


  • Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
  • In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats and nuts, mixing well.
  • To form the crisps, drop the oats mixture, about one tablespoon per cooking, rounded, onto the prepared baking sheets, spacing them about 2 1/2 inches apart.
  • Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 13-15 minutes. Let cool for 5 minutes on the baking sheets. 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.