While many people love thick, chewy oatmeal cookies that may be loaded with raisins, some people prefer crunchier cookies. After all, many love the act of dipping their cookies into a glass of milk or maybe even some hot tea.
Soft, chewy cookies act like a sponge when you dip them and will turn mushy and crumbly fast. Crispy, crunchy cookies like our recipe for Thin and Crispy Oatmeal Cookies are perfect for dipping in whatever beverage you desire.
Are you one of those people who loves a crispy cookie? Who doesn’t like a delicious, buttery oatmeal cookie that you can enjoy dipped into an ice-cold glass of milk? This recipe for Thin and Crispy Oatmeal Cookies is perfect for afternoon snacks when you crave something that is rich and yet not too sweet.
1 ¾(14 tablespoons)Sticks ButterSoftened at room temperature
2 ½CupsOld-fashioned oatmeal
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder, salt, and baking soda. Set these dry ingredients aside until needed later.
Using an electric mixer at low speed, blend together the butter, the brown sugar, and the white sugar. Mix these quickly for just about 30 seconds. Then, turn the mixer up to medium speed and beat the butter and sugar for about 60 to 90 seconds or until it is light and fluffy. Add the egg and vanilla and beat them again. Turn the speed down to low and add the dry ingredients, just until the flour is fully blended into the mixture.
Next, add the oats a little at a time, blending at low speed. Turn off the mixture and use a wooden spoon to stir and turn the dough to ensure that everything is fully combined and no pockets of dry oats or flour remain in the dough.
Spoon the dough onto the baking sheet into balls that are about 2 tablespoons in size. Place them on the sheet spaced about 2 or 3 inches apart. Use your hands to press the dough balls into about ¾ inch thickness.
Put the baking sheets into the oven for about 15 to 17 minutes or until the cookies are golden brown and the edges are crispy. Let the cookies cool on the baking sheet for about 15 minutes before you scrape them off with a spatula and let them cool on wire racks. Store cookies in an air tight container for up to a week.
Oatmeal cookies are the underappreciated cousin in the cookie world to flashier, sweeter, more dramatic cookies like the classic chocolate chip. And yet, recipes like this one are still a welcome addition to a holiday cookie platter. Why is that? It is probably because of the texture of the oats and the buttery richness of the dough. Despite the Oatmeal Cookie’s understated taste and texture, many people will still reach for them at the end of a long day.These cookies are wholesome, getting their unique texture from the oats that are a healthy proportion of the dough. Oatmeal is more than just a filler ingredient though. The oats in this recipe are loaded with fiber, minerals like manganese, phosphorus, and magnesium, and contain a reasonable amount of protein. According to some nutritionists, oats are one of the most nutrient-dense foods that you can eat. Oats can also lower your blood pressure, leading to increased cardiovascular health and they have anti-inflammatory and anti-itching qualities.These cookies are made with old-fashioned oats. On your grocery store’s shelves there are generally four options for various kinds of oats. Instant oats are the most processed kind of oats. They will get soft with only the addition of water to the oats. Quick oats are a bit less processed than instant, and they only need a cook time of a few minutes. Do not use quick oats or instant oats for this recipe.They will not give the cookies the correct texture. Steel cut oats are the least processed of all of the available kinds of oats, and they require a cook time of about 20 minutes. This recipe has not been developed to work with steel cut oats. Old-fashioned oats need to be cooked for ten to fifteen minutes to soften and, because of their long cooking time, they remain firm in the cookies, giving the perfect texture to our Thin and Crispy Oatmeal Cookies.The major portion of the rich flavor of this recipe comes from the butter. Use the highest quality of butter that you can afford, and do not substitute margarine or shortening in the recipe. The cookies need real butter to have all the delicious flavor that this cookie needs. Additionally, cookies made with real butter spread more and are flatter than shortened-based cookies. For a thin, crisp cookie, butter is the way to go.