I'm here setting in front of this beautiful mountain of crispy oatmeal cookies, chewing and savoring one cookie after the other while figuring out the perfect adjective for you to imagine how uniquely distinctive it is, but all I could say is YOU MUST TRY TO MAKE IT!
Why I love this cookies?
Many people agree including but not limited to self-conscious individuals, and or anyone who wants to have some treats and just be happy is what this thin and crispy oatmeal cookie is all about. I love a large amount of rolled oats as the main ingredients because of their famously known nutritional value and the spices that are very popular to many chefs and home cooks that are responsible for aroma that provides warmth and welcoming effect.
What about butter and sugar? I have to be straightforward, It is necessary to make the best crispy oatmeal cookies. Butter gives richness and structure apart from being delicious while sugar, without it, will become bland and flat.
How to make clusters of healthy granolas recipe on this website was my inspiration to make these crackly and melt in your mouth oatmeal cookies. Also, if you love chewy and soft cookies, You should try to make these soft and chewy oatmeal raisin cookies that are jammed with a lot of yummy goodness.
What makes a thin crispy oatmeal cookies the best?
Adding whole grain and spices are the key ingredients that make these oatmeal cookies especial every time you make them which does not only count for the holiday season.
☞These cookies have a generous amount of rolled oats. Like nuts or grains, oatmeal also gets rancid. Always trust your sense of smell, if you smell a little bit off, do not use it. Rancid Oatmeal can not be masked even if you add a lot of spices and flavorings. The best way is to store oats in a sealed glass container.
☞CINNAMON comes in different forms, either in powder or in sticks. It is a familiar kitchen spice around the world because of the fragrance and warmth it provides to everything from breakfast cereals to curries, cookies and pastries that is so often enjoyed by many.
Ground cinnamon is best used once it is open in a year while cinnamon sticks will last for at least 3-4 years for as long as they are stored sealed in a dry, dark and cool place.
☞NUTMEG is a sweet and aromatic spice that is taken for granted and being used occasionally in baking during the holiday season. Although, when you hold nutmeg in your hand, you are truly holding a special treasure. Hildegard Von Bingen, Author of PHYSICA once said, "If a person eats nutmeg, it will open up his heart, makes his judgment free from obstruction, and give him a good disposition."
Ground and whole nutmeg should be stored properly in an air-tight container away from heat, light and moisture. Ground nutmeg retains its freshness for approximately 6 months while the whole nutmeg will stay fresh indefinitely as long as they are stored properly.
Thin-crispy oatmeal cookies
- Stand mixer or electric hand held mixer
- cookies baking sheet
- ¾ cup (100 grams) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ tsp nutmeg
- 1 cup (227 grams)unsalted butter- room temperature
- ½ cup (85 grams) dark brown sugar, packed
- ½ cup (85 grams) sugar
- 1 egg plus 1 yolk - room temperature
- 1 teaspoon vanilla
- 2 ½ cup (200 grams) rolled oats (old-fashion oatmeal )
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for a minute. Scrape down the sides and bottom of the mixing bowl, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.
- Bring the speed to low and add the flour mixture and mix thoroughly. Add the oatmeal and fold using your spatula, scraping down the sides and bottom until fully incorporated.
- Cover the dough with plastic wrap and let it rest for at least 30 minutes in the fridge as you preheat the oven to 300°F.
- Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake for 24 minutes turning the cookie sheet halfway through- until nicely golden brown***
- Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.