Thin And Crispy Oatmeal Cookies

Thin And Crispy Oatmeal Cookies
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Equally good dunked in a cup of hot coffee or ice cold milk, you likely will be transported back to your childhood with the first bite this old fashioned classic.—Julie RothmanThis recipe is by Julie Rothman and was adapted from a recipe by Cooks Illustrated. This recipe was originally published in The Baltimore Sun.
Prep Time
20
minutes
Cook Time
45
minutes
Servings
12
servings
Thin and Crispy Oatmeal Cookies
Total time: 1.07 hours
Ingredients
  • 1 cup unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon cinnamon (optional)
  • 14 tablespoon (1 and 1/4 sticks) unsalted butter, softened but still cool
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 1/2 cups old fashioned rolled oats, such as quaker old fashioned rolled oats (not quick cook or instant)
  • 1 cup chopped walnuts or pecans (optional)
Directions
  1. Adjust oven rack to middle position and preheat oven to 350 F. Line 3 large baking sheets with parchment paper.
  2. In a medium bowl, whisk 1 cup flour, 3/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon (optional).
  3. In a standing mixer fitted with paddle attachment, beat at medium-low speed 14 tablespoons (1 and 1/4 sticks) cool, softened butter, 1 cup granulated sugar, and 1/4 cup packed light brown sugar until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
  4. Add 1 large egg and 1 teaspoon vanilla and beat on medium-low until fully incorporated. Scrape down bowl again.
  5. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth.
  6. With mixer still running on low, gradually add 2 1/2 cups old fashioned rolled oats and mix until well incorporated, about 20 seconds.
  7. Mix in 1 cup chopped walnuts (if using). Give dough a final stir with rubber spatula to be sure no flour pockets remain and ingredients are evenly distributed.
  8. Using a 2 tablespoon scoop, form dough into rounded balls (if you don't have a scoop you can form the balls by hand). Space cookie dough balls about 2 and 1/2 inches apart on parchment-lined baking sheets. Using fingers, gently press each dough ball to 3/4 inch thickness.
  9. Bake 1 sheet at a time on the middle rack of the oven until cookies are golden brown and crispy around the edges, but still slightly soft in the middle, about 14 to 16 minutes, rotating sheets halfway through. Transfer baking sheets to wire rack; cool cookies completely on sheet.
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