Dan's Second Favorite Cookie (aka Oatmeal Brown Sugar Crisps)

By • February 16, 2012 • 2 Comments

Author Notes: There was a shop called The Women’s Exchange near my school when I was a kid; we walked over there all the time for delicious cookies they made, simply called ‘Cereal Cookies.’ I tried for years to replicate them; finally about a decade or so ago, I came across a recipe that ‘read’ similarly. Unfortunately it’s scribbled on paper, and I have no recollection of its origin. Regardless, I’ve changed it up so much over time – modified/added ingredients, changed quantities, baking directions, etc. - that I think it’s probably crossed that nebulous line into being a different recipe. They’re also not twins of the childhood cookies that inspired them, more like cousins.

These are delicate, crunchy, buttery and caramel-y – more like a confection than a traditional thick/chewy oatmeal cookie. They’re my son’s favorite; he’ll get the name’s double-entendre, but matricide could be in my future, were I to divulge.)

Makes about 30 cookies

  • 1/2 cup unsalted butter at room temp.
  • 1/4 cup white sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt (slightly heaping)
  • 5 tablespoons flour (1/4 cup + 1 tablespoon)
  • 1 1/2 cup old-fashioned (not instant) oatmeal
  • Optional: 1/3-1/2 cup toasted chopped walnuts; or chopped semi-sweet chocolate (or mini-chocolate chips); or 3-4 Tablespoons dried currants; or any combo there of, just don’t overdo the fixing to cookie ratio.*
  1. Beat butter and sugar together. Next, beat in vanilla, salt and flour. Mix in oats until evenly incorporated, then any optional ingredients, if you’re using them.
  2. Refrigerate dough (covered) for at least an hour; I’ve often left it overnight. Take out of fridge a little while before next step, to make it a bit easier to roll.
  3. Preheat oven to 375 degrees. Roll balls from scant tablespoons of dough. Space them about 3” apart on a parchment lined pan. Flatten each ball to about ¼” thick – the bottom of a small glass works well.
  4. Bake for 10-12 minutes, turning pan midway, until cookies' edges are brown and centers are slightly bubbly. Remove pan from oven - If any have spread together, separate with a knife or spatula edge while still very soft.
  5. Let sit 2-3 minutes to firm up a bit before removing with a spatula to a cooling rack; cool before eating. Stores well in an airtight container.
  6. * Personally, I like these best 'as are,' but if you’re inclined to dress them up, they’re pretty delicious with any of the optional additions too.
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5 months ago bebe le perche

these are fantastic!!!!!


5 months ago amysarah

So glad you liked them! I've made this recipe countless times, and it has great sentimental value too.