Oatmeal Sesame Crisps
Submitted by cookie402
Oatmeal sesame crisps with brown sugar, butter, rolled oats, and sesame seeds baked into a thin slab and snapped into pieces. Crunchy, nutty, no-flour cookie bars in under 25 minutes.
YIELD
16 servingsPREP
15 minCOOK
10 minREADY
25 minSix ingredients, no flour, and they bake in under 10 minutes. These oatmeal crisps are more candy than cookie: a thin, brittle sheet of caramelized brown sugar, toasted sesame seeds, and rolled oats that shatters when you snap it apart.
Melting the butter with brown sugar and vanilla on the stovetop before adding the dry ingredients means everything is already hot and sticky when it hits the pan. That head start on caramelization is what gives the crisps their toffee-like crunch after just 7-10 minutes in the oven.
The half cup of sesame seeds is a generous amount, and that’s the point. They toast in the oven alongside the oats and add a nutty depth that plain oat cookies don’t have.
Let the slab cool completely in the pan before cutting. They’re too soft and bendy when warm. Once fully cooled, they snap cleanly into shards.
Kitchen Tips
- Grease the pan well; caramelized sugar bonds to metal like cement
- Watch the oven closely after the 7-minute mark; these go from golden to burnt fast
- Press the mixture into the pan evenly for uniform thickness and crunch
Variations
- Add ¼ cup shredded coconut for an oatmeal-coconut-sesame crisp
- Drizzle melted dark chocolate over the cooled slab before breaking into pieces
- Stir in ¼ cup chopped almonds or sunflower seeds for extra crunch
Ingredients
Directions
In a saucepan over medium heat, melt butter.
Stir in sugar and vanilla and cook until bubbly.
Remove from heat and stir in remaining ingredients.
Mix well.
Pour into greased 12×8 inch pan and bake in 350℉ (180℃) oven for 7 to 10 minutes or until golden brown.
When cool, cut into pieces of desired size.
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