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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salty Thin and Crispy Oatmeal Cookies Recipe

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This recipe for Salty Thin and Crispy Oatmeal Cookies is from The HARRIS Family Cookbook Project, 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 c all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 3/4 sticks of unsalted butter
1 c granulated sugar
1/4 c light brown sugar,packed
1 large egg
1 tsp vanilla
2 1/2 c old fashioned rolled oats
1/2 tsp coarse sea salt
Directions:
Directions:
1 Heat oven to 350 degrees, Line a lare baking sheet with parchment paper. Whisk flour, baking soda, baking powder, and salt in medium bowl.
2 Beat butter and sugars at medium-low speed until just combined about 20 seconds. Increase speed to medium and continue to beat until light and fluffy about 1 minute longer.Scrape down bowl with rubber spatula. Add egg and vanilla and beat n 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 low gradually add oats and mix well. give dough final stir with rubber spatula to be sure flour is fully incorporated and evenly distributed. .
3 divide dough into 24 equal portions about 2 T each. then roll between palms into balls. place on prepared baking sheet about 2 1/2 inches apart, using finger tips press balls to 3/4 inch thickness.Lightly sprinkle sea salt over flattened dough balls before baking.
4 bake 1 sheet at a time until cookies are a deep golden brown edges are crisp and centers yield to slight pressure when pressed. 13 to 16 minutes. Rotate baking sheet halfway through. transfer baking sheet to wire rack, cool cookies completely on sheet.
Personal Notes:
Personal Notes:
My favorite oatmeal cookie

 

 

 

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