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    CIís Thin & Crispy Oatmeal Cookies

    Source of Recipe

    Janet, a friend from St. Martins

    Recipe Introduction

    I tasted these cookies at a church function and fell in love with them. They are completely unlike my favorite chewy oatmeal cookies that are filled with raisins, but delicious all the same. They are thin and crisp and lightly sweet. NOTE: I found with a 2 tablespoon scoop, I got less than 20 cookies and they spread so much that they were enormous. I used a 1 1/2 tablespoon scoop instead. More manageable size and 27 cookies!

    List of Ingredients

    1 cup (5 ounces) unbleached all-purpose flour
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    14 tablespoons 1 3/4 sticks) unsalted butter, softened but still cool, about 65 degrees
    1 cup (7 ounces) granulated sugar (I use bakerís sugar)
    1/4 cup (1 3/4 ounces) packed light brown sugar
    1 large egg
    1 teaspoon vanilla extract
    2 1/2 cups old-fashioned rolled oats (must be old-fashioned, not quick-cooking)


    Heat the oven to 350 degrees and line 3 cooky sheets with parchment paper. Adjust the oven rack to the middle.
    Whisk the flour, baking powder, baking soda and salt together.

    Using a stand mixer with the paddle attachment, mix the butter and sugars at medium-low until just combined (about 20 seconds). Raise the speed to medium and beat until light and fluffy (about one minute). Scrape down as needed. Add the egg and vanilla and mix on medium-low until fully mixed. Add the flour mixture with the speed set at low and mix just until the flour disappears (about 10 seconds). With the mixer on low, slowly add the oats and mix another 20 seconds. Stir with a spatula to make sure that all the flour mixture has been absorbed.

    Portion out the dough in 2 tablespoon balls (you should have 24) and put 2 1/2-inches apart on the cooky sheets. Press each ball to a 3/4-inch thickness with your fingertips. Bake, one sheet at a time, for 13-16 minutes. The cookies should be a deep golden brown and the edges will be crisp. Rotate the baking sheet halfway through. Place the baking sheet on a rack and cool the cookies completely on the baking sheet.

    Yield: 24 cookies.




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