Thin and Crispy Oatmeal Cookies

Need a lacto ovo vegetarian dessert? Thin and Crispy Oatmeal Cookies could be an outstanding recipe to try. This recipe makes 36 servings with 103 calories, 1g of protein, and 5g of fat each. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 8 would say it hit the spot. Head to the store and pick up egg, flour, rolled oats, and a few other things to make it today. From preparation to the plate, this recipe takes about 18 minutes. It is brought to you by For the Love of Cooking. With a spoonacular score of 6%, this dish is very bad (but still fixable). Try Thin and Crispy Oatmeal Cookies, Healthier Thin and Crispy Salted Chocolate Chip Oatmeal Cookies, and Thin and Crispy Chocolate Cookies for similar recipes.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.Whisk together the flour, baking powder, baking soda, and salt.Scrape the seeds from the vanilla bean by placing the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp knife. Use the back side of the paring knifes blade to scrape the dark, moist pulp from the vanilla bean; this will prevent any strings from the vanilla bean pod in the seeds.In a separate bowl, add the white sugar and the scraped vanilla bean seeds. Using your fingers, combine the sugar with the vanilla bean seeds until evenly distributed.Add the brown sugar and butter to the bowl and beat using a hand mixer until creamy.Add the egg and beat until combined.Gradually add the flour mixture and oats to the butter mixture until just combined.Drop by rounded teaspoonfuls onto the prepared baking sheet.Place into the oven and bake for 8-10 minutes, or until brown around the edges and just set in the center.Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a cooling rack.

 

Step by step:

1. Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

2. Whisk together the flour, baking powder, baking soda, and salt.Scrape the seeds from the vanilla bean by placing the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp knife. Use the back side of the paring knifes blade to scrape the dark, moist pulp from the vanilla bean; this will prevent any strings from the vanilla bean pod in the seeds.In a separate bowl, add the white sugar and the scraped vanilla bean seeds. Using your fingers, combine the sugar with the vanilla bean seeds until evenly distributed.

3. Add the brown sugar and butter to the bowl and beat using a hand mixer until creamy.

4. Add the egg and beat until combined.Gradually add the flour mixture and oats to the butter mixture until just combined.Drop by rounded teaspoonfuls onto the prepared baking sheet.

5. Place into the oven and bake for 8-10 minutes, or until brown around the edges and just set in the center.

6. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Nutrition Information:

covered percent of daily need