Truly crispy oatmeal cookies

Ingredients:

180 g

all-purpose flour

3/4 tsp {3.8 g}

baking powder

1/2 tsp {2.3 g}

baking soda

1/4 tsp {1.5 g}

coarse salt

200 g

unsalted butter, softened

110 g

granulated sugar

50 g

brown sugar

{50 g} 1

large egg

1 TBL {13 g}

pure vanilla extract

300 g

old-fashioned rolled oats

1 - 1 1/4 cup {145-181 g}

raisins

Method: Preheat oven to 350oF (180oC).

Mix together flour, baking powder, baking soda, salt, and oats.

In a stand mixer, cream butter until light and fluffy.

Add sugars and cream until fully combined, light and fluffy.

Scrape down bowl with a spatula as needed.

Add egg and vanilla and beat on medium-low until fully incorporated.

With mixer at low speed, mix in flour mixture.

Mix just until flour is blended in and oats are evenly distributed.

Add raisins and mix into cookie dough.

Scoop out about 2 Tbsp per cookie and place on baking sheet.

Squish each dough ball to 1/2" thickness.

Bake until cookies are deep golden brown, edges are crisp, 13 to 16 minutes.

Cool cookies completely on sheet on top of wire rack.

{144 g} Makes about 36

cookies.

Note	2021-03-12 First bake took about 20 min. and still could have been in longer to get an even crispier cookie. It is a fairly crunchy cookie after cooling completely. Doesn’t colour much on the top of the cookie. Used size 30 disher. Smaller cookie could create and even crispier cookie.

Note

2021-04-16

52	cookies double recipe size 30 disher