jglass
New member
Grandma's Old Fashioned Oatmeal Cookies
SERVES 24
1 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks at room temp)
1 cup granulated sugar
1/4 cup light brown sugar (packed)
1 large egg
1 teaspoon vanilla
2 1/2 cups old fashioned oats (old fashioned type no instant stuff)
Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
Whisk together flour, baking powder, soda and salt.
Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible.
Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds.
Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth.
Add oatmeal and stir into the dough using your rubber spatula.
Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way
through your cooking time -- these are the best and the thinnest cookies and very crispy.
SERVES 24
1 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks at room temp)
1 cup granulated sugar
1/4 cup light brown sugar (packed)
1 large egg
1 teaspoon vanilla
2 1/2 cups old fashioned oats (old fashioned type no instant stuff)
Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
Whisk together flour, baking powder, soda and salt.
Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible.
Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds.
Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth.
Add oatmeal and stir into the dough using your rubber spatula.
Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way
through your cooking time -- these are the best and the thinnest cookies and very crispy.