Makes about 3 dozen.

These cookies are crisp, light and delicious.


  • 1 large egg, at room temperature
  • 4 tablespoons unsalted butter, melted, cooled
  • 1/3 cup, scant measure sugar
  • ¾ cup old-fashioned rolled oats
  • 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  1. Preheat the oven to 350F.
  2. Line 2 large cookie sheets with parchment paper.
  3. Whisk the egg in a medium bowl then add all the ingredients, mixing well with a wooden spoon to combine.
  4. Spoon flat teaspoons of dough onto the sheet and flatten to make about 2-inch cookies (I like them small). Be sure to place them about 2 inches apart—they spread when they bake.
  5. Bake for 9- 10 minutes – they should be golden brown (if you under bake them they may lose  their crispness).
  6. Remove from oven and let rest for 2 minutes. Release with a metal spatula and transfer to a wire rack to cool.