barbara-in-va
Well-known member
They are from this months Cooks Illustrated and they we gobbled in minutes. I bring lots of cookies to work and these received hugh raves. I made the orange almond version.
Thin and Crispy Oatmeal Cookies
"To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old fashioned oats can be substituted buy may cause the cookies to spread more. Do not use instant or quick cooking oats."
1 C unbleached AP flour
3/4 t baking powder
1/2 t baking soda
1/2 t table salt
14 T unsalted butter, softened but still cool, about 65°
1 C sugar
1/4 C light brown sugar
1 large egg
1 t vanilla
2 1/2 C old fashioned rolled oats
Adjust oven rack to middle position and heat oven to 350°. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda and salt in a medium bowl.
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 minuted longer. Scrape down bowl. Add egg and vanilla and beat on medium low until fully incorporated about 30 seconds. Scrape down bowl. 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.
Divide dough into 24 equal portions, each about 2 T (or use a #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2.5 inches apart, 8 cookies per sheet. Using fingertips, gently press each dough ball to 3/4" thick.
Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13-16 minutes, rotating sheet about halfway through.
Orange Almond Oatmeal Cookies
Follow recipe above creaming 2 t orange zest with the butter and sugars. Decrease oats to 2C and add 1C coarsely chopped toasted almonds to batter with oats in step 2.
Salty Oatmeal Cookies
"We prefer the texture and flavor of a coarse-grained sea salt like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to 1/4 t.
1 recipe oatmeal cookies above--reduce table salt in dough to 1/4t
1/2 t coarse sea salt
Lightly sprinkle sea salt evenly over flattened cookies before baking.
Thin and Crispy Oatmeal Cookies
"To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old fashioned oats can be substituted buy may cause the cookies to spread more. Do not use instant or quick cooking oats."
1 C unbleached AP flour
3/4 t baking powder
1/2 t baking soda
1/2 t table salt
14 T unsalted butter, softened but still cool, about 65°
1 C sugar
1/4 C light brown sugar
1 large egg
1 t vanilla
2 1/2 C old fashioned rolled oats
Adjust oven rack to middle position and heat oven to 350°. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda and salt in a medium bowl.
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 minuted longer. Scrape down bowl. Add egg and vanilla and beat on medium low until fully incorporated about 30 seconds. Scrape down bowl. 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.
Divide dough into 24 equal portions, each about 2 T (or use a #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2.5 inches apart, 8 cookies per sheet. Using fingertips, gently press each dough ball to 3/4" thick.
Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13-16 minutes, rotating sheet about halfway through.
Orange Almond Oatmeal Cookies
Follow recipe above creaming 2 t orange zest with the butter and sugars. Decrease oats to 2C and add 1C coarsely chopped toasted almonds to batter with oats in step 2.
Salty Oatmeal Cookies
"We prefer the texture and flavor of a coarse-grained sea salt like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to 1/4 t.
1 recipe oatmeal cookies above--reduce table salt in dough to 1/4t
1/2 t coarse sea salt
Lightly sprinkle sea salt evenly over flattened cookies before baking.
