Makes 20; Prep time: 25 minutes; Total time: 1 hour

1/3 cup packed light-brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups rolled oats (not quick-cooking)

1/2 cup sliced almonds

Nonstick cooking spray

1. Preheat oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.

3. Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.

4. Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)