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If you love an oatmeal cookie with a bit of a crispy edge then these are for you. These oatmeal cookies are thin and crispy with a hint of cinnamon! You could jazz them up with some chocolate chips or raisins or just keep them plain and simple!
If you are a thin and crispy cookie kind of gal (or guy) then you are going to love these. These oatmeal cookies have nice crispy edges but still some chew in the middle. Heck if you are an oatmeal cookie fan then you will love these. Or maybe just even a cookie fan in general…I mean what’s not to love right?
A couple baking tips:
- Measure your flour correctly. Too much flour can result in a dense cookie. Don’t just scoop the flour directly into your measuring cup. This can result in a major overmeasurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour.
- Room temperature ingredients- Does it matter? Yes, unfortunately it does. Room temperature ingredients trap air and when baked, resulting in a nice light airy texture. Cold ingredients do not play well together and trap air well. To soften your butter quickly here are 3 ways to accomplish that. For your eggs (another thing I forget to take out in time), place in a bowl of warm water for 10 minutes and it will be at room temperature. Do not use hot water thinking it will take less time, it will result in uneven heating and possibly even cooking your eggs! Gross.
- Stirring your dry ingredients- just as it was important to measure your flour correctly, it’s also important to not over mix your flour (and oats) in this case. Once you have combined your wet ingredients, you want to stop using your mixer and bust out your spatula. Stir your dry ingredients and oats in. This will ensure you do not over mix your flour and oats which could result in one tough cookie.
So if you are a thin and crispy cookie fan, these cookies are totally for you!
If you end up baking these, let me know and leave a comment. And snap a photo and let me know on social media by including the #bostongirlbakes! I love seeing what you bake up!
To make this recipe you are going to need:
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- 1½ cups 7½ ounces unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinammon
- 16 Tablespoons 2 sticks unsalted butter, softened but still cool
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 cups old fashioned oats
- 1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- 2. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- 3. Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
- 4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats.
- 5. Working with a generous 2 Tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
- 6. Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.