Please enjoy this recipe from my “Crispy Oatmeal Cookies and A Walk in the Garden” video that was recently published on YouTube. The cookies in question are thin, crunchy, and downright addicting. I hope you will give them a try!
Watch the video above to see how easily these old-time treasures come together. Also included in the video is a short walk in the spring garden, because Avery the Dog demanded it.
Crispy Oatmeal Cookies
My favorite version of this old-time treat.
Servings: 24
Ingredients
- 1 cup (140g) all-purpose or "plain" flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 7 ounces (200g) unsalted butter, at room temperature
- 1 cup (195g) white granulated sugar
- 1/4 cup (50g) brown sugar (light or dark as you please)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (200g) old-fashioned rolled oats
Instructions
- Center the oven rack; preheat the oven to 350F (180C). Line 2 (or possibly 3) baking sheets with parchment paper.
- Tip the flour, baking powder, baking soda, and salt into a medium-size bowl. Whisk thoroughly to combine.
- In the bowl of a standing mixer outfitted with the paddle attachment (or in any large bowl if using hand-held electric beaters), beat the butter and the white and brown sugars at low speed until just combined. Boost the speed to medium , and beat until the mixture turns pale and fluffy -- about 5 minutes. Scrape down the bowl if necessary. Beat in the egg and vanilla.
- At low speed, beat in the flour mixture. Stir in the oats.
- Use a cookie scoop that holds 2 tablespoons to form the cookies, spacing them about 3 inches apart on the baking sheets. Use your hand to gently flatten the cookies.
- Bake the cookies until they color lightly -- about 16 minutes, depending on your oven.
Bobbi says
Hi Kevin,
Thanks for sharing this recipe—I can’t wait to try it!
Also, the music in the video is beautiful. Is that you playing the piano?