Prep 1 hr 15 mins
Cook 13 mins
These cookies are are more like sweet "crisps". They are thin and crispy, and have a noticable buttery flavor. Wonderful served with a fruit or cream type dessert. My favorite is ice cream. YUM!
- Preheat oven to 375.
- Beat sugar and butter until well blended.
- Beat in flour, vanilla and salt.
- Stir in oats.
- Form into a ball. (See photo).
- Cover and refrigerate cookie dough 1 hour.
- Line 2 baking sheets with parchment paper.
- Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
- Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
- Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
- Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
- Let cookies rest on sheets 1 minute.
- Using spatula, transfer cookies to a rack and cool completely.
After baking the cookies, they did soften to much so they weren't cookies but more of a pie, however, they still tasted good.
These are very tasty cookies! Thin and super-crunchy! I flatten them with my fingers instead of a glass-I found it to be easier. Like Tebo, I also baked mine at 350F, which seemed perfect. They were done in about 9 minutes in my oven. I used salted butter, so I cut the amount of salt in the recipe in half. I am also pleased that only 38% of the calories are from fat, which isn't bad for a cookie. I can have one of these occasionally without worrying about putting the weight back on that I've lost. I will definitely make these again.
Gosh I don't know if there is something missin or what but this just did not work for me. The dough was really dry and hardly stayed together. The cooked cookies (no temp given but 350 seemed to work) just do not hold together at all. Just crumbs. Tasty crumbs but not a cookie. Hope others have better luck than I.