Saltythinandcrispyoatmealcookies Recipes

SALTY THIN AND CRISPY OATMEAL COOKIES

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, and salt in medium bowl.
• In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, 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 rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
• Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
• Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through.
• Transfer baking sheet to wire rack; cool cookies completely on sheet.

SALTY OATMEAL COOKIES

Steps:

• Preheat oven to 375 (rack on the 2nd position from top).
• Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix.
• Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
• Add the eggs and vanilla and mix again until combined.
• With mixer on low speed, slowly add flour. If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
• DON'T OVER MIX or cookies will get tough!
• Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
• Chill the dough for at least an hour.
• Drop dough by the heaping tablespoon onto cookie sheet.
• "Lightly" sprinkle cookies with Kosher salt.
• Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
• Carefully transfer them to a cooling rack and enjoy!

THIN AND CRISPY OATMEAL COOKIES

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350.
• Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
• Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
• Scrape down the bowl with a rubber spatula.
• Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
• Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
• With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
• Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
• Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
• Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
• Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
• Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.

CRISPY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In mixer cream butter until fluffy.
• Add the sugars and cream together until light and fluffy.
• Add the egg and vanilla and mix well.
• In another bowl, stir together the oats, flour, salt and baking soda.
• With mixer on low begin adding the oat mixture to the butter mixture.
• Mix only to combine.
• Add raisins and again mix only to combine.
• Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
• MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
• Bake until browned and crispy around the edges about 8-10 minutes.
• Let cool on wire racks and store in airtight container.