Thin and Crispy Oatmeal Cookies
Big John loves crispy oatmeal cookies. I have tried so many recipes that I almost gave up, but this one didn't disappoint. They also stayed crispy for a week after I made them. Enjoy!
1 cup unbleached all-purpose flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. table salt
14 Tbsp. unsalted butter (I used 12 Tbsp.), softened but cool
1 cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 ½ cups old-fashioned rolled oats
Adjust oven rack to middle position in oven, and heat oven to 350° F. Line 3 large baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in 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 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 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 Tbsp., then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 ½-inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness.
Bake one sheet at a time until cookies are a deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13-16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.