It's been a while since I've returned to my old favorite standby, oatmeal. As ingredients go, I consider oats so reliably simple and delicious that is just seems like a natural to keep them top shelf in my pastry pantry. So when I was ruffling through stacks of collected recipes, I instantly gravitated to this Oat Crisps cookie from Emily Luchetti. It's not often that you see a recipe that contains just 5 ingredients. And when it's a recipe that includes oatmeal, it triggers an automatic positive response from me. One thing I did add to the recipe that I felt was the missing 6th crucial ingredient - salt. I think it's important to balance the sweetness and enhance the oatmeal and I like the contrasting sensation of salty caramel.
This is a very crisp, very thin brittle cookie that is definitely a showcase for the heavenly pairing of oatmeal and brown sugar. The edges brown and remind me of burnt caramel, in a good way. And since these 5 ingredients get mixed in a saucepan, it couldn't be any easier to work up a batch. As it turns out, it's about a 20 minute project from start to finish. Then all that's left is settling in with a good cup of coffee and a bite or two of crispy toasted oat goodness.
- Emily Lucchetti's recipe serves these cookies with 4 cups of blueberries and 1 cup of creme fraiche for 6 portions. Plain yogurt would probably also be very good.
- Baking time in the recipe is listed as 15 minutes but mine were done in 10. Check around the 8 minute mark to see how they're doing and get a feel for how your oven wants to bake them. With these types of thin cookies and tuiles, it's really easy to go from perfect to burnt in just an extra minute.
- I lined the baking sheet with silpats and let them cool completely on the baking sheet. Then I used my beloved small offset spatula to lift them off the pan. Ask any pastry chef, this is one of the tools we'd take to the desert island.
adapted from Classic Stars Desserts by Emily Luchetti
Makes about 22 cookies
1 1/4 oz (2 1/2 T) butter, melted
1/4 C dark brown sugar, firmly packed
2 T granulated sugar
2 T dark corn syrup
1/8 t salt [my addition]
1 C old fashioned rolled oats
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpats.
Melt the butter and take off the heat. Add brown sugar, granulated sugar and corn syrup and whisk until blended. Using a spoon, stir in the oats and mix until they are all coated with the butter and sugar mixture.
Drop the cookie dough by tablespoonfuls onto prepared baking sheets, spacing them 2 1/2" apart. Bake, rotating the baking sheets at midway point, until golden brown and bubbly, about 10 - 15 minutes. Cool on the pan. Use a metal spatula to lift them off. Store in an airtight container at room temperature.