(Mass Appeal) – If you’re familiar with the French cookie, tuiles, then you’re sure to like what we’re baking! Betty Rosbottom, cookbook author and chef, shares the recipe to make thin and crispy oatmeal cookies.


1 cup old fashioned or quick-cooking rolled oats

1/4 cup sliced almonds, toasted

1 cup sugar

3 tbsp flour

Kosher salt

1/2 tsp baking powder

1 large egg

3/4 tsp vanilla extract

1/4 tsp almond extract

1/2 cup unsalted butter, melted and cooled

2 tsp grated orange zest


1. Arrange a rack in the center of the oven and preheat to 325 F. Line two large baking sheets with parchment paper, but do not grease the paper. Have ready two cooling racks.

2. In a medium bowl, stir together the oats, almonds, sugar, flour, 1/2 teaspoon salt, and baking powder to combine. In another bowl, whisk the egg and extracts until blended. Add the egg mixture to the oatmeal mixture, and stir until mixed well. Add the butter and orange zest, stirring until combined.

3. Using a teaspoon, drop the batter onto a baking sheet, spacing the cookies 2 1/2 inches apart. Bake one sheet at a time, until the cookies have spread and are golden, 7 to 10 minutes. Watch carefully as they can burn quickly. (If you have two ovens, you can bake two sheets at a time.)

4. Remove the baking sheet from the oven, and slide the parchment with the cookies onto a kitchen counter. Let cool about 3 to 4 minutes until you can use a spatula to lift them (or peel them) from the parchment. Transfer the cookies to a rack to firm and cool completely, about 5 minutes.

5. Continue in this way with the rest of the batter, reusing the parchment paper. (The cookies can be made 4 days ahead; store them in an airtight container at room temperature.)

Makes approximately 5 dozen cookies

Cooking tip: Spread almonds on a rimmed baking sheet and roast in a preheated 350 degree oven until lightly browned, 6 to 8 minutes. Watch carefully so nuts do not burn. Remove and cool.