Crispy Oatmeal Cookies Recipes

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

OATMEAL CRISPS

Steps:

• Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
• Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

CRISPY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In mixer cream butter until fluffy.
• Add the sugars and cream together until light and fluffy.
• Add the egg and vanilla and mix well.
• In another bowl, stir together the oats, flour, salt and baking soda.
• With mixer on low begin adding the oat mixture to the butter mixture.
• Mix only to combine.
• Add raisins and again mix only to combine.
• Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
• MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
• Bake until browned and crispy around the edges about 8-10 minutes.
• Let cool on wire racks and store in airtight container.

CRISPY OATMEAL COOKIES

Steps:

• Cream butter and sugar to gether until light and fluffy.
• Beat in water.
• Combine flour, oats, cinnamon and baking soda.
• STir into creamed mixture.
• Roll out 1/8 inch thick on a lightly floured surfaace.
• Cut into 2 1/2 inch circles.
• Place on lightly greased baking sheet.
• Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
• Remove from pan.
• Do not under cook these cookies, they should be crisp.
• Cool and store in covered container.
• They freeze well in a covered container.

OLD FASHIONED CRISPY OATMEAL COOKIES

Steps:

• * 12 to 24 hours before you want to bake these cookies, prepare the cookie dough as follows: Sift together the flour, baking powder, and ½ teaspoon of salt in a medium-sized bowl. In a large bowl, either by hand or in an electric mixer, cream together the butter, maple syrup and granulated sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, until they are fully incorporated. Add the vanilla extract. Beat again. Gradually add the flour mixture to the ingredients in the large bowl, stirring just to combine. Add the oatmeal, stir to combine. Add the chips or dried fruit. Stir to combine one last time. Form the dough into 36 small balls. Place the balls in a covered, airtight container and refrigerate 12 to 24 hours. When you are ready to bake, preheat your oven to 375 degrees F. (If you have a convection oven, set it at convection 350 degrees F.) Place the balls on the prepared cookie sheets, spacing them out, as they will flatten a bit during the baking process. Sprinkle the balls lightly with sea salt. Bake until the cookies are golden and crispy, about 15 to 20 minutes. Remove from the oven and cool on wire racks. Keep the cookies in an airtight container until you are ready to serve them. Enjoy. *Note: It is important to chill these cookies before baking them. The high butter content will cause the cookies to spread out too thinly if not fully chilled before baking. Chilled cookie dough will allow the cookies to keep their shape during the baking process. Written and owned by Dena Testa Bray Dena Testa Bray Enterprises, LLC All rights reserved. © http://www.gathering-flavors.com

CRISPY OATMEAL COOKIES

Steps:

• Cream sugars and shortening.
• Add eggs.
• Combine all the dry ingredients and add to mixture gradually, blending well.
• Drop batter by teaspoonfuls onto baking sheet and bake at 350 for 8 to 10 minutes.