A beautiful, crisp buttery nibble.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.

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  • Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.

  • Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

93.1 calories; 1.1 g protein; 9.6 g carbohydrates; 23.9 mg cholesterol; 21.5 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2005
My husband and his golfing buddies absolutely love these. I use a sugar substitute instead so he can eat as many as he wants. I also made a batch with chopped nuts and raisins and one with coconut. Great as a healthy "movie" snack! Thanks. Read More
(29)

Most helpful critical review

Rating: 1 stars
01/09/2004
They were really easy to make and my daughter loved them but I didn't like them at all I wouldn't make them again Read More
(5)
49 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/22/2005
My husband and his golfing buddies absolutely love these. I use a sugar substitute instead so he can eat as many as he wants. I also made a batch with chopped nuts and raisins and one with coconut. Great as a healthy "movie" snack! Thanks. Read More
(29)
Rating: 5 stars
10/22/2005
My husband and his golfing buddies absolutely love these. I use a sugar substitute instead so he can eat as many as he wants. I also made a batch with chopped nuts and raisins and one with coconut. Great as a healthy "movie" snack! Thanks. Read More
(29)
Rating: 4 stars
04/03/2009
I had no parchment paper so I put a layer of sugar on a sheet of aluminum foil and baked these. Super crispy super delicious. I substituted egg beaters for the eggs and used 1/2 cup blue bonnet 1/2 cup fat free I can't believe it's not butter spread and these turned out wonderfully. I also used 1/2 cup splenda 1/4 white sugar and 1/4 cup brown sugar. All of these substitutions seemed to work well Read More
(22)
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Rating: 5 stars
02/14/2007
Delicious. Spreads a lot and to a thickness of only fractions of an inch. To make it a bit more healthy use a bit less flour and add more oatmeal than the recipe asks for - this recipe can take it. Next time I might use less sugar or brown sugar instead... I'll post again with results. Read More
(20)
Rating: 5 stars
01/09/2004
This recipe will please anyone who loves thin crisp cookies. These cookies are addictive and so easy to make. Read More
(18)
Rating: 5 stars
09/05/2004
If I could give these cookies a higher rating than "five stars" I would. They are an excellent thin crisp cookie. My husband wanted to know why I've "never made these before." Read More
(17)
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Rating: 4 stars
06/23/2004
They were amazing. I couldn't get them off the tinfoil though i didnt have parchment paper. But they were still great! Read More
(11)
Rating: 4 stars
07/31/2006
I'm impressed. I wouldn't say the taste is that amazing but they are nice and they don't have that floury and oaty taste that some oatmeal cookies do. I liked them because they are QUICK! 20 mins after I started I had cleaned up the kitchen and had some yummy hot cookies cooling down. My kind of baking! Read More
(8)
Rating: 1 stars
01/09/2004
They were really easy to make and my daughter loved them but I didn't like them at all I wouldn't make them again Read More
(5)
Rating: 5 stars
04/20/2010
This is my kind of cookie! Came out perfect! I think i almost all the entire batch1!! Read More
(5)