Thin and Crispy Oatmeal Cookies

Shelley's favorite. Almost the Ulti-Cookie.

Thin and Crispy Oatmeal Cookies
Thin and Crispy Oatmeal Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup (5 oz) unbleached all-purpose flour

  • 3/4

    t baking powder

  • 1/2

    t baking soda

  • 1/2

    t salt

  • 14

    T (1 3/4 sticks) unsalted butter, softened

  • 1

    cup (7 oz) granulated sugar

  • 1/4

    cup packed (1 3/4 oz) light brown sugar

  • 1

    large egg

  • 1

    t vanilla extract

  • 2 1/2

    cups old-fashioned rolled oats

Directions

1. Adjust oven rack to the middle position and heat the oven to 350. Line 3 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl. 2. In a standing mixer fitted with a paddle attachment, beat the butter and sugars at medium0low speed until just combined, about 20 seconds. Increase the speed to medium and continue to beat until light and fluffy, about 1 min longer. Scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium0low until fully incorporated, about 30 seconds. Scrape down the bowl again. With the mixer running at low speed, ad the flour mister and mix until just incorporated and smooth, 10 seconds. With the mixer still running on low, gradually add the oats and mix until well incorporated, 20 seconds. Give the dough a final stir with the rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed. 3. Divide the dough into 24 equal portions, each about 2 T, then roll between the palms of your hands into balls. Place the cookies on the prepared baking sheets, spacing them about 2 1/2" apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball to 3/4" thickness. 4. Bake 1 sheet at a time until the cookies are a deep golden brown, the edges are crisp and the centers yield to a slight pressure when pressed, 13-16 mins, rotating the baking sheet halfway through the baking. Transfer the baking sheet to a wire rack; let the cookies cool completely on the baking sheet before serving. (The cookies will keep in an airtight container for 3 days.)

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