Pat's Crispy Oatmeal Cookies
Submitted by arowland
Crispy oatmeal cookies that spread thin with lacy, caramelized edges that shatter when you bite. A high butter-to-flour ratio and quick oats deliver crunch, not chew. Optional nuts and raisins.
YIELD
1 dozenPREP
15 minCOOK
12 minREADY
30 minThese oatmeal cookies are built for crunch. A high ratio of butter and sugar to flour means they spread thin in the oven, and those lacy, browned edges are where all the flavor concentrates. If you’ve ever wanted an oatmeal cookie that snaps instead of bends, this is the one.
Creaming the margarine and both sugars until truly fluffy is what gives these cookies their crispy structure. All that air gets trapped in the batter and creates pockets that crisp up as the sugars caramelize.
Stir the flour in by hand, a quarter cup at a time. Overmixing with an electric mixer at this stage develops too much gluten and makes the cookies tough instead of crisp.
Kitchen Tips
- For extra-thin cookies, flatten each ball with a sugar-coated glass bottom before baking. The sugar prevents sticking and adds sparkle
- Pull them at 12 minutes when they’re golden but not dried out. They firm up considerably as they cool
- If using raisins, soak them in warm water for 10 minutes first. Dry raisins pull moisture from the batter and can make the cookies too crisp
- Let them cool completely on a wire rack. Moving them too early and they’ll crumble
Variations
- Use old-fashioned oats instead of quick for a chewier, more textured cookie
- Add chocolate chips instead of raisins for a crispy chocolate oatmeal cookie
- Swap nuts for toasted coconut flakes for a tropical crunch
Ingredients
Directions
Cream butter and sugars until fluffy with electric mixer.
Beat in egg, vanilla and salt.
By hand, stir in flour, a ¼ cup at a time.
Stir in oats.
Add nuts and/or raisins now (optional).
Crop by rounded teaspoons about 2 inches apart.
They will spread.
But if you want them thinner still, flatten each one with a glass bottom that’s been coated in granulated sugar.
Bake at 350℉ (180℃).
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
If raisins are dry, they will draw moisture from batter as they bake.
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