Thin and Crispy Oatmeal Cookies
Ingredients
1 cup all purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
14 tablespoon unsalted butter, softened but still cool
1 cup granulated sugar
1⁄4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 1⁄2 cups old-fashioned rolled oats
Instructions
1. Adjust oven rack to middle position and heat oven to 350*F. Line 1-3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.
2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 3-5 minutes longer. Scrape down bowl with rubber spatula.
3. Add egg and vanilla and beat on medium-low until fully incorporated. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth. With mixer still running on low, gradually add oats and mix until well incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Divide dough into 24 equal portions, each about 2 tablespoons (or use a #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1⁄2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3⁄4-inch thickness. (I find that if I use the #30 disher, I do not get quite 24 cookies per batch. If this matters to you, don’t use the disher.)
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13-16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
Note: If reusing a baking sheet, allow cookies to cool 15 minutes on the sheet before removing.
Comments
This recipe is from Cook’s Illustrated and it is everything I want in an oatmeal cookie. I am not a huge fan of raisins and it is always so hard for me to find a recipe that doesn’t call for them. I know I could just omit them, but it’s not the same. These, however, are amazing and perfect. They’re buttery, crispy, full of delicious oatmeal flavor, and simply perfect.
I admit that I’m not sure if some of the more finicky parts of this recipe are necessary, like only baking one sheet at a time, but I haven’t bothered to experiment. I trust Cook’s Illustrated. What I don’t trust is the yield for this recipe. I sextupled the recipe and it should have yielded 144 cookies but only gave me 116 with my #30 disher method. But that’s okay, since they’re very large.
Cook’s Illustrated