First off, in case you hadn’t noticed this blog has a bit of a new look going on.
I’ve been wanting to do this for a long time, in fact, my new logo has been designed since last March. To say I’m a little slow in getting it done would be an understatement. I’ve been trying to do a lot of it myself (not sure why, I guess maybe I thought it would be fun to learn), so with some on-line tutorial helps I’ve muddled my way through. I did have to rally some help from someone who actually knows what they are doing, but between the two of us, it’s finally coming along. It’s still kind of a work in progress, there are still things I’m working on and I’m sure there will be some glitches, so please bear with me.
Anyway, about these cookies, I’ve had them marked in one of my cookbooks for a long, long time and finally got around to making them. It’s kind of a shame it took me so long, because I’m kind of in love with them now. I’m not usually a thin and crispy cookie kind of gal. I like cookies thicker, slightly crispy and chewy, these are the complete opposite. But somehow, somewhere, these cookies totally won me over.
Thin, crispy, buttery and absolutely delicious. Just make sure you follow the directions and only put 8 cookies on a sheet. I sort of missed that part and put 12 on my cookie sheet, and it was a bit of a nuisance trying to nicely separate them.
How do you like your cookies? If you’re not the thin and crispy type like I was, trust me when I say you should try these.
Crunchy, delicate and buttery, these cookies cookies are so delicious.
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoon butter, softened but still cool
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats (not quick cooking)
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 3 large, rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl of a stand mixer beat the butter, granulated sugar and brown sugar together on medium-low until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of the bowl as needed. Add the egg and vanilla and beat on medium-low until well mixed, about 30 seconds. Scrape down the sides of the bowl again. Add the flour mixture and mix until barely incorporated, 10-20 seconds. Gradually add the oats and mix until well-combined, about 30 seconds to 1 minute. Give the dough a final stir to ensure that no flour pockets remain and that the ingredients are evenly distributed.
- Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls. Place the cookies about 2 1/2-inches apart on the baking sheets – about 8 cookies per sheet.
- Bake 1 sheet of cookies at a time until the cookies are golden brown, edges are crisp, and centers are still very slightly soft, 13 to 16 minutes. Cooling the cookies completely on the baking sheet will yield crispier, more perfect cookies.
Recipe Source: The Complete America’s Test Kitchen TV Show Cookbook