Thin oat cookies
Description
Perfectly pairs with tea and coffee. The cookies turn out crispy, more similar to crackers. Regular oat cookies are often soft and fluffy, but these are the opposite—thin and crisp. You can use either quick-cooking or regular oats. Serve the cookies after they have cooled completely, and store leftovers at room temperature for several days.
Instructions
- 1
Step 1
1. Pour the brown sugar into a saucepan, add the butter, and place over medium heat.
- 2
Step 2
2. Melt the butter and mix it with sugar until a thick brown mixture is obtained.
- 3
Step 3
3. Remove the saucepan from the heat and add flour, vanilla extract, and salt to taste. Mix everything well and let it sit for 10 minutes.
- 4
Step 4
4. As soon as the mixture in the pot cools down and becomes slightly warm, add the egg into the pot and mix with a fork, then add the oats and mix again.
- 5
Step 5
5. Using a tablespoon, place the dough onto a baking sheet lined with parchment paper.
- 6
Step 6
6. Using the back of a spoon, gently spread the dough on the paper to form a thin layer.
- 7
Step 7
7. Place the baking sheet with the cookies in the preheated oven at 180 degrees and bake for 8 minutes, until the cookies turn golden brown. After baking, remove the cookies from the oven, let them cool, and serve.