Nothing says fall like oatmeal and brown sugar. My mother used to make these when I was a child and I would sneak them from the cooling rack and burn my tongue. I recently had a craving for these chewy sweet oatmeal crisps and asked my mother for the recipe. Making these as an adult I couldn’t wait to eat them and had a few while baking. Although this is a very simple recipe, it takes a few tries to perfect. Do not make this recipe if you’re in a rush, these cookies take a lot of patience. The end result is well worth the time: there are so many things you can do with these cookies that I’ve included some ideas below. Don’t worry if some of your cookies break apart, use the pieces as a garnish on ice cream for some added crunch.
1 cup packed brown sugar
¾ cup butter
2 cups rolled oats
½ tsp baking soda
¼ tsp salt
1 well beaten egg
Preheat your oven to 375 F. Melt the butter and brown sugar in a saucepan on low heat. Pour into a mixing bowl and stir in the rolled oats, baking soda and salt. Add the beaten egg and keep mixing until the batter has come together.
Drop the batter by the tablespoon on to a lined baking sheet. Be warned: although these cookies are easy to prepare they are somewhat difficult to bake properly! Make sure to only use a tablespoon, any more batter will cause the edges to burn while the middle remains unbaked. Also, once you have your batter down, spread it in the shape of a circle to ensure even baking. These cookies double to triple in size so make sure to leave several inches between them on your pan.
Bake your cookies for 6-7 minutes: watch them carefully. Allow them to cool for 4 minutes before gently removing them to a rack. The lacies will solidify as they cool, making them easier to transfer. Instead of using a spatula, simply peel the cookies off of the parchment paper by hand. You can cool your finished cookies on a cooling rack and leave them plain, or drizzle them with chocolate. I decided to demonstrate three options: plain, rolled, and formed into a cup. For rolled cookies place a wooden spoon at one end, rolling the cookie around the handle. To turn your cookies into a cup for ice cream or sorbet, simply place a warm cookie face up into a nonstick muffin pan, press to fit and let cool.
Have fun and enjoy!