Makes: About 3 dozen
Time: About 1½ hours
Rolled oats steeped in hot milk form the base of this hearty dough. Wheat flour adds a wonderful nuttiness, but rye flour is just as good (see the variation).
1. Bring the milk just to a boil and pour it into a large bowl. Stir in the oats and let the mixture cool completely (if you like, put the bowl in the fridge or freezer to hurry things along). When it’s cool, stir in the flours, brown sugar, butter, baking powder, salt, and vanilla. Keep stirring until the dough comes together (it should be fairly stiff). Knead the dough a few times on a lightly floured counter.
2. Divide the dough in half; set one half aside and roll the other on a lightly floured work surface into a rectangle ⅛ inch thick, dusting with flour as needed. If you like, square off the edges (you can roll and shape the scraps into more crackers); cut the dough into small rectangles or squares. Dock the dough with a fork. Transfer the crackers to a parchment-lined baking sheet. Repeat with the other dough half or set it aside if you’re baking in batches.
3. Bake for about 15 minutes, until the crackers are fragrant and their bottoms are golden. Flip each cracker and bake for another 5 minutes. If the crackers brown before they’ve fully crisped up, crack the oven door, decrease the heat to 200°F, and continue baking until completely dried out and crisp. Cool on a rack. Serve at room temperature or store in an airtight container for up to a couple of days.
OATMEAL-RYE CRACKERS Substitute rye flour for the whole wheat flour and add 1 tablespoon lightly crushed caraway seeds to the dough in Step 1.