These simple cookies require just five basic ingredients, so they’re ideal for those spontaneous moments when you suddenly feel like baking something. Stirred together in one bowl, the dough bakes into crisp, delicate shapes. Toasting the almonds brings out their nutty depth so don’t skip this step. Two to three minutes in a dry skillet over low heat should do the trick.
Packed light brown sugar
Uncooked quick oats
¼ cup(s), sliced, toasted and chopped
4 tbsp(s), melted
1 tbsp(s), finely grated
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper and coat with cooking spray.
- In a large bowl, combine the brown sugar, oats, nuts, butter, and orange zest. Drop mounds of the dough, 1⁄2 tsp each, onto the prepared baking sheets, spacing the dough 2 inches apart.
- Bake the cookies until flattened and golden brown, about 10 minutes. Let cool completely on the baking sheets on wire racks. Carefully remove the cookies from the parchment.
- Yields 1 cookie per serving.