Thin and Crisp Powdered Oatmeal Cookies
6
People talking
If you're into soft, chewy, raisin-filled oatmeal cookies, these are not for you. These cookies are melt-in your-mouth good, wafer thin and addictive.
- Ready In:
- 1hr 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
6
People talking
ingredients
- 2 cups butter (or 1 cup each butter and margarine)
- 2 cups sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 cups oatmeal (not instant)
- confectioners' sugar, for dusting
directions
- Cream butter or margarine and sugar.
- Add egg and vanilla; beat well.
- Add combined flour, soda and salt; mix thoroughly.
- Stir in oatmeal.
- Drop by teaspoon on cookie sheet.
- Dip fork in water, press cookie down; or use the bottom of a glass.
- Bake at 350° for 10-15 minutes or until lightly browned.
- While still warm, sprinkle top of cookie with confectioners' sugar.
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Delicious! Delicate and light. I just wish I wasn't giving them away. I used Missfish's idea and rolled them in a log and stored in the fridge until I was ready to bake. I sliced the cookies fairly thin, so I didn't need to press them down. They came out great. I sprinkled with crystal sugar rather than powderd sugar only because I didn't want the powdered sugar to make a mess in the gift bag. Thanks for posting, I'll be making these again.
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This, in my opinion, is what an oatmeal cookie should be. Sprinkled a few grains of coarse sugar when hot out of the oven instead of confectioners sugar for a visual sparkle, but would have been just as good without. thank you ,sugarpea, for a great cookie.
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These were the hit of my holiday cookie baskets. Delicious. I doubled the recipe, and had more dough than I needed, so I froze it in logs and took it to my mother-in-law's house. When our guests arrived, I thawed it briefly, then sliced and cooked. voila - FRESH cookies that were being eaten as soon as I could sprinkle the sugar on. A new fave at our house. Thank you!
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If you like thin and crispy there is nothing better. I tend to mix up recipes a bit to ad things I enjoy. This recipe was no different. I did everything by the recipe until I got to the oatmeal. I only used approx. 3 cups. I then added the following: toasted pecans chopped up into fine bits, 1/4 cup or more (to taste) of coconut, and a 1/2 bar Hershey's milk chocolate cut up into tiny pieces. I wouldn't use the chocolate chips because they would be to big. You want the tast without having all those great flavors be really noticable. In closing I sprinked as directed and this is, bar none, one of the best cookies I've ever had. I could go into business with just this recipe. PS: these are so very thin and light they are not filled with calories. You can eat two with a cup of coffee and not feel guilty. Enjoy. Maggie G. Los Gatos, CA -
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