This is my version of fan art. These are Zinnegael’s Cinnamon Oatmeal Crispies. Besides being a “favorite, even among the cats,” it’s the perfect Christmas cookie. It’s delicious, easy to make, inexpensive, gorgeous, and adaptable. You’re welcome.
And while you’re making cookies for those favorite people on your list, don’t forget to get them a copy of Grey Stone. The hardbacks ship for free from Amazon, so they’re easy to send to that fantasy loving tween or teen on your list. And there’s a less expensive Kindle version if your loved ones prefer reading on a device.
But if you just want to make (or eat) cookies, I totally get it. Here’s the recipe, my dears. Merry Christmas!
Zinnegael’s Cinnamon Oatmeal Crispies
For gluten-free adaptation, use a gluten-free flour or skip it altogether. You may also need to use oats that haven’t been grown or harvested with wheat or gluten-y foods.
1 C (2 sticks) butter
2 1/4 C brown sugar
2 1/4 C rolled oats
3 Tbsp flour
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicon baking mats. You must do this. Don’t skip it or these will not come off.
Heat butter and brown sugar in a saucepan over medium heat, stirring frequently with a wooden spoon until butter is melted and mixture is smooth. Stir in oats, flour salt, cinnamon, egg, and vanilla.
Drop the batter by the teaspoon or half tablespoon onto the baking sheets (did you notice how little those scoops are. They must be little; they are going to SPREAD and if you use too much you will have one huge pan-sized rectangle of cookie at the end).
Bake to 5-8 minutes until the edges have browned (you can make these blonder, but they crumble more easily).
Allow to cool. Then remove from parchment paper.
Store in airtight container. These will last well for several days and freeze wonderfully.