Prep 10 mins
Cook 13 mins
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...
- 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.
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!~
Great tasting cookie, thank you!
These were completely awesome!! I used Splenda Blend and Splenda Brown Sugar but the rest kept as written. They were crunchy and chewy at the same time. Never knew oatmeal cookies could be great without raisins. I love these they have definitely became my new favorite recipe. Thank you for sharing!