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.
|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))|
|Pure vanilla extract||1 Tablespoon|
|Old fashioned rolled oats||300 Gram ((2 1/2 cups / 625 mL))|
1.Preheat oven to 350ºF (180ºC).
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.
13.Serve and enjoy!