Thin and Crispy Oatmeal Cookies

Name: Thin and Crispy Oatmeal Cookies
Yield: Makes 24 cookies
Ingredients: 1 cup, unbleached all-purpose flour (5 ounces; 142 grams); 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; 1 cup, granulated sugar (7 ounces; 198 grams); 1/4 cup, packed light brown sugar (1 3/4 ounces; 50 grams); 1 , large egg; 1 teaspoon, vanilla extract; 2 1/2 cups, old-fashioned rolled oats (see note)

32 comments

Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

Desserts or Baked Goods

Holiday

You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatmeal cookies can be irresistible—if, that is, you can get the texture just right.

SERVESMakes 24 cookies

TIME1¼ hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

We wanted to enhance the standard oatmeal cookie recipe to create a crispy, delicate cookie in which the flavor of buttery oats would really stand out. Scaling back the sugar while increasing the amounts of baking powder and baking soda gav...

This is a members' feature.