Thin And Crispy Oatmeal Cookies Recipes

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.

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 COOKIES

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.

THIN AND CRISP POWDERED OATMEAL COOKIES

Steps:

• Cream butter or margarine and sugar.
• Add egg and vanilla; beat well.
• Add combined flour, soda and salt; mix thoroughly.
• Stir in oatmeal.
• Drop by teaspoon on cookie sheet.
• Dip fork in water, press cookie down; or use the bottom of a glass.
• Bake at 350° for 10-15 minutes or until lightly browned.
• While still warm, sprinkle top of cookie with confectioners' sugar.

OATMEAL CRISPIES II

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.