Oat Crisps.

I'm not a huge fan of those placemats, but I suppose oatmeal cookies feel very all-american.

Anyway, Emily Luchetti has fantastic cookie recipes. The more I make them, the more I think we have the exact same taste in cookies. She really has a knack for texture. These oat crisps were wonderfully crispy and delicate. Emily Luchetti seems to appreciate crunch as much as I do.

This recipe came from Classic Stars Desserts. She serves them with creme fraiche and blueberries for desserts and with yogurt for breakfasts. They're simple, fast, and really delicious.

Oat Crisps
adapted from Classic Stars Desserts
2 1/2 tbsp unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tbsp granulated sugar
2 tbsp dark corn syrup
1 cup old fashioned rolled oats

Preheat the oven to 350. Line 2 baking sheets with parchment paper.
In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.
To form the crisps, drop the oat mixture, one tbsp per cookie, onto the prepared baking sheets, spacing them about 2.5 inches apart. Bake, rotating the sheets at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.