One of my mom’s best recipes is her peach cobbler. It’s more of a crisp, really. Peaches, sugar, crust, what’s not to love?
As much as I love peaches, I always preferred the crust topping. It’s made with oats, butter, brown sugar, sometimes crushed nuts, and it’s freaking fantastic. Try it for yourself with this recipe or this one.
It’s why I really love this cookie. It’s basically that crumb topping, in cookie form. Freaking fantastic.
I’ve been looking for new Christmas Cookies, and let me tell you, it gets harder every year to find something new and amazing. I don’t know why I’ve never tried these before. They’re kind of a no-brainer.
But the issue here is that they are SO fragile. They are a little tough to store and serve. But more on that in a minute.
Some tips for ya. First, make ’em small. My first panful had very large cookies, so I made them half the size after that. I already use a small cookie scoop (this one which is just 1 tablespoon), and I had to split that in half. In other words, scoop your cookies the size of 1/2 tablespoon for best results.
Second tip, leave plenty of space for them to spread. Because they do spread. A LOT.
Third tip, watch them bake. I found the baking time to vary just a bit, depending on your oven and the size of the cookies. It could take anywhere from 6 to 10 minutes. The edges will be pretty brown, and the cookies will be very very flat when they are done.
Last tip, let them sit on the pan for 3 minutes or so before attempting to move them to a cooling rack. They need to cool in place in order to keep their shape. Scoop them too soon, and they turn into a pile of goo.
Very tasty goo.
I actually had a brilliant idea to dip these in chocolate, which turned into one of my more epic baking failures. I don’t recommend it. The chocolate is too heavy and the cookies are too fragile.
Be really gentle with these if you want to serve them in one piece. But if they do break, take comfort knowing the broken pieces are SO GOOD on ice cream or yogurt, or peach pie filling.
A very thin and fragile oat and brown sugar cookie.
- 10 tablespoons butter (1 stick + 2 T.)
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
Preheat oven to 375. Prepare baking sheet by lining with parchment paper or a silicone liner.
Place butter in a saucepan, and heat over medium heat to melt. Add brown sugar and stir. Butter and brown sugar may not combine completely, and that is okay. Remove from heat.
Add flour and salt, and mix in. Add oats and mix until combined.
Drop 1/2 teaspoon sized balls of dough on a baking sheet, leaving plenty of space for spreading. Bake at 375F for 6-9 minutes. Watch cookies, and remove when edges are quite brown and centers are flat.
Let cookies sit on the baking sheet for at least 3 minutes before moving to a cooling rack. Cookies will be thin and fragile.
It is imperative you use parchment paper or a silicone liner on your baking sheet if you want these to remove easily.
Store very gently in an airtight container.