Yesterday was my friend’s birthday and I was thinking what would be a nice gift for her. Then it occurred to me, why not bake some delicious cookies for her! Crispy Oatmeal cookies are really good, and as she put it – they are addictive. I agree. Each time I make them they’re gone in one day, sometimes in two. And in case you’re thinking that I have a big family – no, I have not. These cookies are just so good 🙂
The recipe was adapted from Cook’s Illustrated.
- 1 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter (1 3/4 sticks), softened (~65°F)
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups old-fashioned rolled oats (do not use instant or quick cooking oats)
- Preheat the oven to 350°F and prepare 3 baking sheets lined with parchment paper.
- In a bowl mix flour with baking powder, baking soda and salt.
- In a mixer bowl beat butter and both sugars until light and fluffy (~2minutes).
- Add egg and vanilla and keep mixing on medium low speed until well incorporated. Scrape down bowl from time to time.
- With mixer running gradually add the flour and mix until just incorporated.
- Last but not least: gradually, with mixer running at low, add oats.
- Divide the dough into equal portion – using a cookie scoop may be very helpful. I used a cookie scoop about 1tbsp volume. If you don’t have one of those just use a spoon and roll a ball between your palms.
- Place the portions of the dough on baking sheets and using your fingerprints gently press the balls to make them less thick.
- Bake 1 baking sheet at a time, until cookies are golden brown with crisp edges – about 13 to 16 minutes. Rotate baking sheet halfway through.
Yield: 48 cookies
Nutritional Info: Cal 75, Prot 1g, Carb 10g, Fat 4g, Fiber 0.5g