Thin and Crispy Oatmeal Cookies

Published January 1, 2008. From Cook's Illustrated.

Why this recipe works:

We wanted to enhance the standard oatmeal cookie recipe to create a crispy, delicate cookie in which the flavor of buttery oats would really stand out. Scaling back the sugar while increasing the amounts of baking powder and baking soda gave us oatmeal cookies that were crisp but not tough.

We wanted to enhance the standard oatmeal cookie recipe to create a crispy, delicate cookie in which the flavor of buttery oats would really stand out. Scaling back the sugar while increasing the amounts of baking powder and baking soda gave us oatmeal cookies that were crisp but not tough.

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Makes 24 cookies

To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats.

Ingredients

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