Admittedly, before making this recipe, my only experience of “Oatmeal Crisp” was in a bowl with milk. I was very curious what these would produce with the fat/flour ratio and quick baking time.
They could as easily be called “Caramel Crisps” because the brown sugar and butter at this high temperature essentially caramelizes – the oats are just filler. They taste like what caramel popcorn would be except with oatmeal.
These would be a perfect addition to an ice cream sundae, a crunchy layer in a cake, or rolled while still hot and made into an ice cream cone! Our family had no problem eating them on their own though.
- 2 cups rolled oats
- 1 cup brown sugar
- 1/2 cup Earth balance, melted
- 1 tsp vanilla
- 1/2 cup flour
- f.g. salt
Yield: 2-3 dozen
Preheat oven to 400o.
Mix all ingredients together in a large bowl. Drop by the teaspoon onto a baking sheet lined with parchment. The “dough” will be loose. Flatten out each drop of dough with a knife or a silicone spatula (for a “lacier” cookie, keep the dough loose as you flatten it – for tighter, stronger crisps, ensure the dough has a smaller radius after flattening). Bake for 5 minutes.
Let cool and stiffen on the pan before removing.