Thin and Crispy Oatmeal Cookies {revisited}

Thin an Crispy Oatmeal Cookies (with a hint of saltiness)

It has been since 2009 I made these delicious Thin and Crispy Oatmeal Cookies and while I was baking the chiffon cake (previous post), I wanted to fill up the second shelf in the oven with these cookies.   I had all the ingredients I needed plus the load of butter in the fridge that was sitting there for weeks.

These cookies are great if you are into a crispy edge, crunch and a moist middle.  However, when reading the ingredients on Cooks Illustrated it says to use 14T of butter and when I converted it to grams it ended up to nearly 200grams of butter which is a bit much?  But I digress :).  I don't care cause butter sometimes makes food taste good :).

14t equates to approximately 200grams.  For conversion go here

I made about 24 to about 28 cookies off the Cooking Illustrated recipe and this time my cookies are a bit more flatter than the last ones I made in 2009 which were a bit thicker.  If you want the cookies to be real thin you would have to press the dough ball down further to about 1.5cm (not 2cm) and with a fork (I find it better) and bake for a further couple of minutes.

Cookies can last for three days in an air tight container and still maintain their crispness the day after - that's if the dough ball is pressed down pretty thin before baking and baked a bit longer.

You can add raisins, choc chips or nuts if to give it a bit more variety.

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.