These are the only oatmeal cookies I have ever loved and they are actually my all time favorite drop cookie. They are not a super chewy oatmeal cookie but the original cooks illustrated title calls them” thin and crispy oatmeal cookies” with a delicate crisp texture. I usually bake them so they are soft on the inside with crispy edges and in my world this is perfect. Even my husband who only likes chewy soft cookies, loves these.
The buttery flavor of these cookies combined with the texture just puts them over the top. I think I ate way to many while taking pictures this time around- looks like it’s time for some extra exercise over here!
If you like your cookies chewier and softer you can refrigerate the dough a couple hours before baking and/or bake for a few less minutes. But honestly, even if you prefer chewy cookies you should try this recipe as written because they are good!
- 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 but still cool, about 65 degrees
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats (do not substitute old fashioned with quick oats- it will affect the outcome)
- Adjust oven rack to middle position and preheat oven to 350 degrees. Line large baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl and set aside.
- In a stand mixer or With a hand mixer, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and beat until light and fluffy, 1 to 2 minutes more.
- Scrape down sides of bowl and add the egg and vanilla. Beat on medium-low until fully incorporated, about 30 seconds.
- Scrape down the mixing bowl again and with the mixer running at low speed, add flour mixture and mix until just incorporated and smooth (don't over mix).
- Gradually add oats and mix on low until well incorporated but don't over mix. Give dough final stir with rubber spatula to ensure that no flour pockets remain and oats are evenly distributed.
- Using your hand or a 2 Tbsp cookie scoop divide/scoop the dough into around 24 cookies. Roll each cookie into a ball using your hands. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart - you can only fit about 8 or 9 per sheet as they will spread. Using fingertips, gently press each dough ball to 3/4-inch thickness (this helps them spread more to develop the tender crisp texture- skip this step if you want and they are still good!)
- Bake 1 sheet at a time until cookies are deep golden brown with crisp edges and slightly soft centers, about 13 to 16 minutes.
- Transfer baking sheet to wire rack; cool completely on cookie sheet for perfectly crisp cookies (I usually transfer them to a cooling rack to free up my pan and they are great!)
- If you want softer cookies (the crisp are great!) you can refrigerate your dough for a couple of hours before baking and/or don't flatten the cookies and/or cut the baking time by a few minutes.