Wow it has been a long time since last time I've updated! I have been terribly busy with Christmas and just spending time with my love fixing the backyard. I have a bit of time out and I like to share you this wonderful crispy and thin oatmeal cookie which I have found on the Monthly Challenge site (which they sourced from the Cooks Illustrated magazine).
Okay mine didn't turn out as thin as the the photo did on Cooks Illustrated but it was pretty crunchy, crispy and chewy when bitten into the inside. I had a bit of trouble converting 14T unsalted butter cause I can't really read it. When I looked it up on the internet to convert it into grams .....it was a bit too much butter! But...I used what the recipe said anyway lol.
Thin and Crispy Oatmeal Cookies
by Cooks Illustrated
- 1 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 T unsalted butter, softened, but still cool (65 degrees)
- 1 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups old fashioned rolled oats
1. Adjust oven rack to middle position and heat oven to 350. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt in medium bowl.
2. In standing mixer fitted with paddle, beat butter and sugars at medium-low speed, 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 spatula to ensure no flour pockets remain.
3. Divide dough into 24 portions, each about 2 T, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4 inch thickness.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when touched, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack;cool cookies completely on sheet.
Happy Christmas Everyone! Enjoy and have a safe and happy new year :)