Oatmeal Brown Sugar Crisps

February 16, 2012
1 Ratings
Photo by amysarah
  • Makes about 30 cookies
Author Notes

Near my elementary school, there was a tiny shop named The Women’s Exchange, where church-y ladies sold handcrafted doodads and homemade treats. We often stopped in for their cookies – the best were called, in characteristic no-nonsense fashion, Cereal Cookies. Years later I tried to replicate them, never quite getting it right. Eventually I came up with a pretty good facsimile of my childhood favorite, or more importantly, my memory of it.

Delicate, crunchy, buttery and caramel-y, they're more like a confection than a traditional thick & chewy oatmeal cookie. They're my son's favorite too, so around the holidays I usually make a few batches on demand. —amysarah

What You'll Need
  • 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 cups old-fashioned (not instant) oatmeal
  • Optional: 1/3-1/2 cup toasted chopped walnuts or chopped semi-sweet chocolate (or mini-chips); or 3-4 Tablespoons dried currants; or any combo thereof.*
  1. Beat butter and sugar together. Next, beat in vanilla, salt and flour. Mix in oats until evenly incorporated, then any optional ingredients you're using.
  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 handle.
  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 – I use the bottom of a small glass.
  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, any of the optional additions work well too, just don’t overdo the fixing/cookie ratio.*

See what other Food52ers are saying.

  • Elena Sullivan
    Elena Sullivan
  • Keyko Davidson
    Keyko Davidson
  • sexyLAMBCHOPx
  • amysarah

8 Reviews

Elena S. December 9, 2018
Did you go to the Women's Exchange in Chestnut Hill, PA?
My grandmother made these 25+ years ago for that shop (in addition to other treats and oven-ready dinners). She passed away one year ago (at 99) and I came across this recipe just now when trying to Google her "oatmeal lace" cookies. A long shot, but maybe your favorite was my grandmom's own...
Keyko D. October 2, 2016
Do you think I could replace the brown and white sugar with date paste?
amysarah October 3, 2016
Sorry, I really don't know - have never used date paste. But I can tell you that all brown sugar (instead of part white) doesn't work as well - too much moisture, makes them spread even more than you want. I'd guess this would be an even greater issue with something relatively wet, like date paste. Good luck!
Keyko D. October 3, 2016
I will have to try them as is! They sound so good... thanks for the response!
sexyLAMBCHOPx February 23, 2016
Looks delicious!
amysarah February 24, 2016
Thanks - hope you enjoy them!
bebe L. March 26, 2014
these are fantastic!!!!!
amysarah March 26, 2014
So glad you liked them! I've made this recipe countless times, and it has great sentimental value too.