Monday, April 11, 2011

Thin and Crispy Oatmeal Cookies


Mr. Bites loves oatmeal cookies. He's always requesting them and begging for the addition of chocolate chips. He demands no raisins. I, however, like raisins in my oatmeal cookies. The raisins seem to make the cookie a tad more healthy, in my opinion (wink wink). When I saw this recipe for thin and crispy oatmeal cookies, I had to try them. They aren't the usual soft and chewy oatmeal cookie that I normally bake, but they were definitely well received by all due to their crunchy texture and buttery taste.


Thin and Crispy Oatmeal Cookies
from The Best of America's Test Kitchen 2009

1 c. unbleached all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
14 T. (1 3/4 sticks) unsalted butter, softened
1 c. granulate sugar
1/4 c. packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 1/2 c. old-fashioned rolled oats

Adjust an oven rack to the middle position and preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone sheet. Whisk the flour, baking powder, baking soda, and salt in a med. bowl.

In a standing mixer fitted with a 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. Scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium-low speed 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, 10 seconds. With the mixer still running on low, 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 flour pockets 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 sheets, spacing them about 2 1/2 inches apart. Using your fingertips, gently press each dough ball to 3/4-inch thickness.

Bake until cookies are a deep golden brown, the edges are crisp, and the centers yield to a slight pressure when pressed, 13-16 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack; let the cookie cool completely on the baking sheet before serving.

The cookie will keep in an airtight container for 3 days.

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