- 2 1/2 tablespoons unsalted butter, melted
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons dark corn syrup
- 1 cup old-fashioned rolled oats
Preheat the oven to 350°F. Line a baking sheet with parchment paper
In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.
To form the crisps, drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing them about 2 1/2 inches apart as they spread very far. The mixture may be fragile, push it together in the tablespoon. Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.
Serve with fruit and whipped cream or creme fraiche
From Serious Eats. Makes about 12 cookies