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
- 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
- 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.