Prep 10 mins
Cook 15 mins
A delicate, delicious cookie that is perfect for an afternoon tea! A Martha recipe....
- 4 tablespoons unsalted butter, softened
- 3 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 2⁄3 cup rolled oats
- Preheat oven to 350.
- Mix first five ingredients until smooth.
- Mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto foil lined baking sheets.
- Bake until golden, approx 12-15 minutes.
I added cinnamon but otherwise followed the recipe. A good little cookie that does't need any eggs. I made these for my daughter who has strict dietary guidelines to follow. Next time I will pull out a bit sooner as she likes a softer cookie. I got about a dozen small cookies out of one batch. Thx for sharing!
Woops, sorta lost track of time and burnt mine slightly (I was watching a movie I couldn't pause and thought they'd be ok for an extra minute). Well, they weren't burnt as much as well-browned, yet still edible. Well, I halved this recipe and for the butter used half unsweetened applesauce and half Smart Balance with Flaxseed Oil spread. I needed the full 15 mins (not included the extra minute that got them too brown), and got four small cookies from halving the recipe, which was perfect because it is just me eating them and I really only craved a small amount of these. I was very happy, these were crispy! I was craving chocolate so added a very small handful of dairy-free semi-sweet chocolate chips. Perfect. Thanks Loves2Teach, for an extremely simple crisp cookie. They smelled great baking and tasted just right. :)
Crispy, yet soft! These are going to be crumbled into my vanilla yogurt for a treat! I cut the recipe in half, used half reduced-fat margarine & half applesauce. I also used Splenda & whole wheat flour, and added 1/8 tsp cinn. Easy, too! Reminded me of little oat cakes :-)