Recipe by Ravenseyes
I have the pleasure of reading and translating my gran's recipes - written in German some of them are difficult to translate - and then to take them from the era of lard and bacon grease to a healthier you - well here's one that came out great !! enjoy...
Top Review by CoffeeB
These cookies are so awesome Raven. Chewy, crispy and chocked full of goodness. I almost (glad I didn't) added raisins thinking an oatmeal cookie just had to have raisins. Perfect w/o. I love your added suggestion of using parchment. I really think that's the reason these cookies turned out as fabulous as they did. Normally I don't have sticking problems with cookies, but these came off so perfectly that I'm going to use it more often for baking. I also added cinnamon to the mix as I LOVE cinnamon. Made as a recipenap for Veg-n-Swap!~
- 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)
Directions See How It's Made
- 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.