Oatmeal-Almond Crisps

Ingredients

• 1/3 cup (80 ml) packed light-brown sugar
• 1/4 cup (1/2 stick (225 g)) unsalted butter, melted
• 1 large egg
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1 1/2 cups (360 ml) rolled oats (not quick-cooking)
• 1/2 cup (120 ml) sliced almonds
• Nonstick cooking spray

Method

1. Preheat the oven to 350° (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, whisk the brown sugar, butter, egg, and vanilla until smooth. Mix in the oats and almonds.
3. Drop the mixture by level tablespoons onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. Spray the underside of a metal spatula with nonstick cooking spray and use it to flatten the cookies into 2 1/2-inch (6 cm) disks.
4. Bake until golden, 14 to 16 minutes. Cool completely on the baking sheets. (Handle with care; the cookies are fragile.)