A very thin and fragile oat and brown sugar cookie.
Servings: 3 dozen
- 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.