We wanted to refine the standard oatmeal cookie recipe to create a crisp, delicate cookie in which the flavor of buttery oats would really stand out. Scaling back the sugar reduced moisture so that even the center of the cookies was dry enough to develop a pleasant crunch. Increasing the amounts of baking powder and baking soda gave us cookies that were crisp but not tough. To ensure that the cookies baked evenly and were crisp throughout, we pressed them flat and baked them 1 sheet at a time until they were fully set and evenly browned from edge to center. Place them on the baking sheet in three rows, with three cookies in the outer rows and two cookies in the center row. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use quick or instant oats.
- Yield: 24 Cookies
- 1 cup (5 ounces) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter, softened but still cool
- 1 cup (7 ounces) granulated sugar
- ¼ cup packed (1¾ ounces) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (7½ ounces) old-fashioned rolled oats
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until pale and fluffy, about 1 minute longer, scraping down bowl as needed. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds, scraping down bowl as needed. Reduce speed to low, add flour mixture, and mix until just incorporated and smooth, about 10 seconds. With mixer running, gradually add oats and mix until well incorporated, about 20 seconds. Give dough final stir by hand to ensure that no flour pockets remain and ingredients are evenly distributed.
- Working with 2 tablespoons dough at a time, roll into balls and space them 2½ inches apart on prepared sheets. Using your fingertips, gently press each ball to ¾-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 sheet halfway through baking. Transfer sheet to wire rack and let cookies cool completely before serving.