Salty Thin And Crispy Oatmeal Cookies Recipes

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CRISPY OATMEAL COOKIES

Provided by Food Network

Categories     dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 10



Crispy Oatmeal Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
  • In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
  • Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

3/4 pound (3 sticks) unsalted butter
1 cup light brown sugar
1 1/8 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

THIN AND CRISPY OATMEAL RAISIN COOKIES

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14



Thin and Crispy Oatmeal Raisin Cookies image

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.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

SALTY THIN AND CRISPY OATMEAL COOKIES

This is straight from America's Test Kitchen -- wonderful caramel-y, crispy-chewy, salty cookies. Use a nice sea salt if you've got it.

Provided by Sass Smith

Categories     Dessert

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11



Salty Thin and Crispy Oatmeal Cookies image

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, and salt in medium bowl.
  • In standing mixer fitted with 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 with rubber spatula.
  • Add 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 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, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
  • Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
  • 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.

Nutrition Facts : Calories 155.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 26.6, Sodium 115.4, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2.2

1 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool, about 65 degrees (1 3/4 sticks)
1 cup granulated sugar (7 ounces)
1/4 cup light brown sugar, packed (1 3/4 ounces)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old fashioned oats (see note)
1/2 teaspoon coarse sea salt

THIN AND CRISPY OATMEAL COOKIES

These are delicious. Hard to stop eating. Terrific flavor. Recipe courtesy of The Best of America's Test Kitchen.

Provided by AmyZoe

Categories     Dessert

Time 28m

Yield 24 serving(s)

Number Of Ingredients 10



Thin and Crispy Oatmeal Cookies image

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350.
  • Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
  • Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
  • Scrape down the bowl with a rubber spatula.
  • Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
  • Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
  • With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
  • Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
  • Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
  • Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
  • Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
  • Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.

Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 91.2, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2

1 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter (1 3/4 sticks, softened)
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old fashioned oats

CRISPY OATMEAL COOKIES

This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.

Provided by BarbAmen

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10



Crispy Oatmeal Cookies image

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.

Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5

1 1/2 cups unsalted butter
1 cup light brown sugar
1 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

OATMEAL CRISPS

Bake these delicate cookies during the weekend, and enjoy them throughout the week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 25m

Yield Makes 24

Number Of Ingredients 6



Oatmeal Crisps image

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.

4 tablespoons softened unsalted butter
3 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup rolled oats

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