This recipe turns out large, thin discs of crisp, sweet, salty, buttery goodness which could have been pulled from the big glass jar of a fragrant bakery.
Nothing like those fat, cakey oatmeal cookies stuffed with raisins.
These are elegant, almost florentine-like, with that mouth-watering mixture of salty-sweet that made us love kettlecorn and cracker jacks.
As the cookbook Cook's Country describes: 'This style allows the simple flavor of buttery oats to really stand out. We wanted to develop an oatmeal cookie that combined the refinement of a lace cookie with the ease of a drop cookie.'
The dough itself was so fragrant and yummy, I hardly had to wash the wooden spoon if you know what I mean.
Bakery-Style Oatmeal Cookies
(to ensure that the cookies bake evenly and are crisp throughout, bake them one sheet at a time. Place them on the baking sheet in three rows, with three cookies in the outer rows and two cookies in the center row. Is you reuse a baking sheet, allow the cookies on it to cool for at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment paper before baking more cookies. Do not use instant or quick-cooking oats.)
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
14 tblsps (1 3/4 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats (see note above)
Adjust oven rack to middle position and heat the oven to 350°.
Line 3 large baking sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the butter and sugars together with an electric mixer on medium-low speed until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the bowl and beaters with a rubber spatula.
Add the egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down the bowl and the beaters again. Reduce mixer speed to low and slowly add the flour mixture, mixing until just incorporated, 10 seconds. Gradually add the oats while stiring with a rubber spatula or wooden spoon and mix well until incorporated. Ensure that no flour pockets remain and the ingredients are evenly distributed.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Using your finger tips, gently press each dough ball to 3/4 inch thickness.
Bake the cookies, one sheet at a time, until the cookies are a deep golden brown, the edges are crisp, and the centers yield to a slight pressure when pressed, 13 to 16 minutes. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
On a different note, I wanted to tell you about maya*made and her adorable ideas for Valentine's day.
Her theme this year is 'tiny,' inspired by the tiny letters Tasha Tudor wrote for her grandchildren's dolls.
I especially love her idea for miniature chocolate kisses . So simple and wonderful!
So many kind and inspiring people here.
What an amazing community.
Enjoy your day! And hopefully, the oatmeal cookies, too!
xoxo country girl