Crispy Oatmeal Cookies
Glen has been on the hunt for a thin and crispy oatmeal cookie recipe for a while... He really doesn't like the soft oatmeal cookies that are more like muffins. So after tinkering with several recipes and using what he learned from the chocolate chip cookie series - we now have this Crispy Oatmeal Cookies Recipe.
Ingredients
| All purpose flour | 180 Gram ((1 cup / 250 ml)) | |
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon ((2 ml)) | |
| Coarse salt | 1/4 Teaspoon ((1 ml)) | |
| Unsalted butter | 200 Gram , softened ((14 Tbsp)) | |
| Granulated sugar | 220 Gram ((1 cup / 250 mL)) | |
| Packed brown sugar | 50 Gram ((¼ cup)) | |
| Egg | 1 Large | |
| Pure vanilla extract | 1 Tablespoon | |
| Old fashioned rolled oats | 300 Gram ((2 1/2 cups / 625 mL)) |
Directions
GETTING READY:
1.Preheat oven to 350ºF (180ºC).
MAKING:
2.Mix together flour, baking powder, baking soda, salt, and oats.
3.In a stand mixer, cream butter until light and fluffy.
4.Add sugars and cream until fully combined, light and fluffy.
5.Scrape down bowl with a spatula as needed.
6.Add egg and vanilla and beat on medium-low until fully incorporated.
7.With mixer at low speed, mix in flour mixture.
8.Mix just until flour is blended in and oats are evenly distributed.
9.Scoop out about 2 Tbsp per cookie and place on baking sheet.
10.Squish each dough ball to ½" thickness.
11.Bake until cookies are deep golden brown, edges are crisp, 13 to 16 minutes.
12.Cool cookies completely on sheet on top of wire rack.
SERVING:
13.Serve and enjoy!
Recipe Summary
