THIN AND CRISPY OATMEAL RAISIN COOKIES
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
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
THIN AND CRISPY OATMEAL COOKIES
These are delicious. Hard to stop eating. Terrific flavor. Recipe courtesy of The Best of America's Test Kitchen.
Provided by AmyZoe
Categories Dessert
Time 28m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350.
- Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
- Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
- Scrape down the bowl with a rubber spatula.
- Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
- Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
- With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
- Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
- Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
- Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
- Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 91.2, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2
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.
OATMEAL CRISPIES II
A beautiful, crisp buttery nibble.
Provided by Sunshine
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
- Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
- Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 21.5 mg, Sugar 5.7 g
THIN AND CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on low speed for about 20 seconds. Increase the speed to medium and continue beating for about 1 minute longer, or until light and fluffy.
- Add the "flax egg" and vanilla and mix to combine, about 20 seconds. Scrape down the sides of the bowl.
- Add the flour mixture and beat on low speed until just combined.
- Add the oats and mix on low speed for about 20 seconds.
- Use a 2-tablespoon scoop (either a #30 cookie scoop or a coffee scoop) to scoop out the dough and place on the baking sheet. Roll the scooped dough into balls, spacing them about 2 1/2 inches apart on the baking sheet. This works best if you put 3 down each side and 2 in the middle. Flatten the cookies into disks with the palm of your hand, the thinner the better.
- Bake in the center of the oven for 18 minutes, or until lightly golden, rotating the baking sheet halfway through. Transfer the baking sheet to a cooling rack. Let cool for about 5 minutes before transferring the cookies to the rack. Let cool completely. Repeat with the remaining dough.
CRISPY OATMEAL COOKIES
This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.
Provided by BarbAmen
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5
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