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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oatmeal cookies (thin and crispy) Recipe

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This recipe for Oatmeal cookies (thin and crispy) is from Collusion!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all purpose flour.
3/4 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon salt.
14! tablespoons buttter (1-3/4 sticks) softened but still slightly cool.
1 cup granulated sugar.
1/4 cup packed brown sugar (light is called for but I prefer dark).
1 large egg.
1 teaspoon vanilla extract.
1 teaspoon cinnamon
2 1/2 cups old-fashioned rolled oats (instant oatmeal not recommended).
Directions:
Directions:
Adjust oven rack in middle position and heat oven to 350º. Line large rimmed baking sheets with liner or baking mat.
In medium bowl, whisk flour, baking powder, baking soda, cinnamon, salt.
In large bowl, beat butter, granulated sugar and brown sugar together until just combined. Increase mixer speed and continue beating until light and fluffy, about 1 minute.
Add egg, vanilla on low speed, about 30 seconds.
Add flour mixture until barely incorporated.
Gradually add oats, mix until well-combined, about 30 seconds to one minute.

Scoop out about 2 tablespoon mounds and roll to form balls.
Place cookies 2 1/2 inches apart — about 8 cookies per sheet, 1 sheet at a time.
Cookies should be golden brown, edges are crisp. 13-16 minutes. Cool on baking sheet will yield crispier more perfect cookies.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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