march 7, 2009

These were meant to be thin lace cookies, but didn’t flatten out enough when they were baking. The nice thing about these cookies is that they use simple ingredients and are quick to bake. From start to finish, it took no more than 30 minutes. They have a scant teaspoon of flour, which makes them crunchy rather than chewy. So, I suppose they’re more like “crisps” than “cookies”. Regardless of the nomenclature, they’re yummy!

Crunchy Oatmeal Cookies
1 1/2 cups quick-cooking oats
1 stick (1/2 cup) butter, melted and cooled
3/4 cup sugar
1 tsp all-purpose flour (not a typo)
1 tsp baking powder
1/4 tsp salt
1 egg, lightly beaten
1 tsp pure vanilla extract
zest of 1 lemon

Preheat oven to 350 degrees F for baking.

Combine quick-cooking oats and butter blend in a large bowl. Stir until thoroughly moistened. Add sugar, flour, baking powder and salt; mix well. Add egg, vanilla, and lemon zest. Stir mixture until thoroughly combined.

Drop by even spoonfuls (about 2 teaspoonful) onto prepared baking sheets. Press cookie dough down to flatten the mounds. Bake 12-15 minutes or until edges of cookies are gently browned. Remove baking sheets from oven and allow cookies to cool for 1-2 minutes before removing to a wire rack.

responses to crunchy oatmeal cookies

leave a comment