Saltythinandcrispyoatmealcookies Recipes

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

THIN AND CRISPY OATMEAL RAISIN COOKIES

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.

MAMA'S CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

SALTY THIN AND CRISPY OATMEAL COOKIES

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.

OLD-FASHIONED CRISP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 C). Line baking sheets with parchment paper or silicone baking mats and set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
• Using a stand mixer or electric hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy. Add the egg and vanilla and beat on medium-low to combine.
• Scrape down the sides of the bowl, then add the flour mixture and beat just until incorporated. (Try not to overmix; a few streaks of flour are OK.) Gradually add the oats and mix until evenly combined.
• Scoop out mounds of dough approximately 2 tablespoons each and roll into balls. Place the cookies about 2 inches apart on the baking sheets; they will spread out.
• Bake for 12-15 minutes, until the cookies are golden brown with crisp edges and very slightly soft centers. If baking more than one pan at a time, rotate them midway through the bake time to ensure the cookies brown evenly. Cool cookies completely on the baking sheets, then store tightly covered at room temperature.

CRISPY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In mixer cream butter until fluffy.
• Add the sugars and cream together until light and fluffy.
• Add the egg and vanilla and mix well.
• In another bowl, stir together the oats, flour, salt and baking soda.
• With mixer on low begin adding the oat mixture to the butter mixture.
• Mix only to combine.
• Add raisins and again mix only to combine.
• Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
• MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
• Bake until browned and crispy around the edges about 8-10 minutes.
• Let cool on wire racks and store in airtight container.