I usually prefer a thick and chewy cookie over a thin and crispy one, however, after an overwhelming urge for a freshly baked oatmeal cookie I decided to give these babies a shot. I have had them bookmarked for a while, but never got around to making them. Maybe it was the name…thin and crispy. It just didn’t have me running into the kitchen like some recipes do.
Well let me tell you, one bite of these cookies changed my mind! These thin and crispy oatmeal cookies are amazing—crunchy and delicate, these cookies let the flavor of the oats shine. Each bite is full of rich, buttery oats, a touch of brown sugar and sweetened coconut. The most important thing about making these cookies is to use old fashioned oats.
In fact, Quaker Old Fashioned Rolled Oats will give you the best results. Quick cooking oats will make the cookies too bland, while instant oats will create dense, mealy cookies that lack good oat flavor. So save yourself the disappointment of bland cookies and only use Quaker Old Fashioned Rolled Oats. Now, what are you waiting for? These cookies won’t bake themselves! 😉
- 1 cup unbleached all-purpose flour (5 ounces)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
- 1 cup granulated sugar (7 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 1 ½ cups sweetened flaked coconut
- Preheat the oven to 350°F. Line 3 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl and add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and coconut and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough into 24 equal portions (about 2 tablespoons each), then roll into balls. Place cookies on prepared baking sheets, spacing them about 2 ½ inches apart, 8 dough balls per baking sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness.
- Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
Source: Cook’s Illustrated, January 2008