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Thin and Crispy Cookies Recipe

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This recipe for Thin and Crispy Cookies is from JOHN'S COOKBOOK - WITH A LOT OF HELP FROM HIS FRIENDS, 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
¾ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Salt
1¾ sticks softened butter
1 c. Granulated sugar
¼ c. Light brown sugar, tightly packed
1 large egg
1 tsp. Vanilla extract
2½ c. Old fashioned rolled oats (not quick oats)
Directions:
Directions:
1. Preheat oven to 350º. Line large baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl of a stand mixer, beat the butter and sugars together until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minutes longer. Scrape down the sides of the bowl with a rubber spatula.
4. Add the egg and vanilla dna beat on medium to low until well mixed, about 30 seconds. Scrape down the sides of the bowl again.
5. Add the flour mixture and mix until just incorporated, 10-20 seconds.
6. Gradually add the oats and mix until well combined, about 30 seconds to 1 minute.
7. Scoop 2 T. -sized mounds of dough and roll them to form balls. Place cookies on baking sheets, about 2” apart - about 8 cookies per sheet. Lightly press each cookie to about ¾” thickness.
8. Bake until golden brown and edges are crisp, but centers are slightly soft - about 13-16 minutes. Cool on the baking sheet to make cookies crispier.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
3o minutes
Personal Notes:
Personal Notes:
I usually split the batter into two equal amounts. To one half I add a cup of raisins, to the other I add a cup of chocolate chips. The result - crispy, thin oatmeal raisin and oatmeal chocolate chip cookies.

 

 

 

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