Oatmeal Thins Recipes

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OAT-WALNUT THINS



Oat-Walnut Thins image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.

SALTY THIN AND CRISPY OATMEAL COOKIES



Salty Thin and Crispy Oatmeal Cookies image

This is straight from America's Test Kitchen -- wonderful caramel-y, crispy-chewy, salty cookies. Use a nice sea salt if you've got it.

Provided by Sass Smith

Categories     Dessert

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool, about 65 degrees (1 3/4 sticks)
1 cup granulated sugar (7 ounces)
1/4 cup light brown sugar, packed (1 3/4 ounces)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old fashioned oats (see note)
1/2 teaspoon coarse sea salt

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, and salt in medium bowl.
  • In standing mixer fitted with paddle attachment, 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 on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
  • With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds.
  • With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  • Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
  • Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
  • Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through.
  • Transfer baking sheet to wire rack; cool cookies completely on sheet.

Nutrition Facts : Calories 155.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 26.6, Sodium 115.4, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2.2

OATMEAL CRISPS



Oatmeal Crisps image

Bake these delicate cookies during the weekend, and enjoy them throughout the week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 25m

Yield Makes 24

Number Of Ingredients 6

4 tablespoons softened unsalted butter
3 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup rolled oats

Steps:

  • Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
  • Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

LACY OATMEAL COOKIES



Lacy Oatmeal Cookies image

This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.

Provided by Pookie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 8

1 cup quick cooking oats
¼ cup all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
  • In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
  • Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Nutrition Facts : Calories 43.7 calories, Carbohydrate 5.9 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 54.7 mg, Sugar 4.2 g

THIN AND CRISPY OATMEAL RAISIN COOKIES



Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

OATMEAL THINS



Oatmeal Thins image

My aunt sends these cookies every Christmas and they are quickly devoured! They have a nice, buttery, cinnamon, oatmeal taste, and taste really good frozen (mmm...my favorite!). Sometimes these end up crispier and sometimes they're softer, but anyway they come out they're delicious!

Provided by The Milocat

Categories     Dessert

Time 1h25m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine
1 cup sugar
1/2 cup brown sugar
1 egg (beaten)
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups flour
1 teaspoon vanilla
1 1/2 cups quick oats
3/4 cup pecans (finely chopped)

Steps:

  • Cream together butter, sugar, and brown sugar.
  • Mix in egg.
  • Mix in baking soda, cinnamon, and flour.
  • Stir in vanilla.
  • Blend in oats and nuts.
  • Roll into walnut sized balls (about 1 inch).
  • Chill at least 1 hour.
  • Place balls on greased cookie sheet and press flat with glass buttered and dipped in sugar.
  • Bake at 350 for 10 minutes.
  • I'm not sure how many this makes, but it always seems to be a lot!

Nutrition Facts : Calories 128.4, Fat 7.2, SaturatedFat 3.5, Cholesterol 19.4, Sodium 74.7, Carbohydrate 15.2, Fiber 0.7, Sugar 8.7, Protein 1.5

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