Thin and Crispy Oatmeal Cookies
A thin and crispy oatmeal cookie with a hint of cinnamon!
Ingredients
- 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
Instructions
- 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.
Notes
If you freeze them- scoop first and place on a parchment paper lined cookie sheet. Freeze for 30 minutes or until hard. Then place cookie balls into a zip-loc bag and freeze. When you are ready to bake them, take them out and place on your cookie sheet 2-inches apart. Add a couple minutes of baking time on to 22-25 minutes.
Adapted from Cook's Illustrated