Thin Crispy Oatmeal Cookie

Thin and Crispy Oatmeal Raisin Cookies Allrecipes

WEBApr 26, 2024 · Add brown and white sugars; mix with a metal whisk or spoon until combined, about 45 seconds. Add egg, vanilla, cinnamon, …

Rating: 5/5(42)
1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
3. Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
4. Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.

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Thin and Crispy Oatmeal Cookies – 5 Boys Baker

WEBJan 30, 2015 · 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. …

1. 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.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 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.
4. 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.

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