I've never made a crispy oatmeal cookie before. Actually, I think the WP cookies were my first non-chewy cookie. Since freezing cookie dough is the new thing, I prescooped and froze the cookies so they would be ready to bake. I knew I would be baking these soon so I wasn't worried about about freezer burn or dehydration. Normally I would wrap the dough tightly into a log and put it in a ziploc and then defrost and scoop. I reduced the butter by 4 tablespoons (from 14 to 10) because I read that these spread a lot for some people and I didn't want to have one large sheet of oatmeal cookie. Next time I'm going to use 12 tablespoons. I was debating whether or not to add chocolate in case no one would eat them because 'chewy' is always the overwhelming favourite, but I just stuck to the recipe.
In case you're like me and wonder how these taste the next day... They were still crunchy on the edges, but they lost some of their crispness. The center was a little stick to your teeth.. not sure if you would like that, but I find that texture interesting. Maybe if I baked them a little longer, they might have remained crunchy throughout. I guess I'm just used to baking chewy cookies all the time and worry about overbaking that it was almost hard to stop myself from pulling these out too early.
Thin and Crispy Oatmeal Cookies
Makes 24 cookies
1 cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees (I used 10 tbsps, will try 12 next time)
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1. 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.
2. 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.
3. 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 21/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness.
4. 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.