Oatmeal Crisps
These light cookie crisps are a cinch to make and will last for a week in an airtight container. Just be careful, they are addictive! Makes about 15-18 crisps.

Ingredients:
4 tbsp lightly salted butter, softened
Additional butter to lightly grease cookie sheets 1 teaspoon vanilla extract or almond extract
4 tbsp sugar
2 tbsp flour
2/3 cup quick-cooking oatmeal
optional ingredients: raisins or dried cranberries

Directions:
Preheat the oven to 350 degrees. In a medium sized mixing bowl, combine the softened butter with the extract, sugar and flour. Then add the oatmeal to the butter mixture, in batches. Mix thoroughly. Lightly grease two non-stick cookie sheets with butter. Make round balls out of the dough ? about 1 tablespoon each, and place on the cookie sheets, 2 inches apart. Cook for 12-15 minutes until golden brown. Rotate the cookie sheets halfway through. Allow to cool.

Nutrition Information per serving:
46 calories
.5 grams of protein
5 grams of carbohydrate
0.3 grams of fiber
2.5 grams of fat

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