Usually I like a moist and dense cookie, but sometimes its good to shake things up a little and these delicious Salty Thin and Crispy Oatmeal Cookies fit the bill.
These cookies bake up thin, flat, crispy and crunchy with lots of oatmeal, a touch of brown sugar and light topping of sea salt for a slight, yet surprising contrast of flavor.
The great thing about these cookies is that, when properly stored, they retain their crispy texture for days after baking. I can say that these cookies are so addictive and tasty that I may have to try some other crispy cookie recipes!
Here is how you can make your own.
You can find the entire recipe here. Start by lining a baking sheet with parchment or Silpat. Set aside. Preheat oven to 350 degrees.
In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until fluffy. Beat in the egg and vanilla until completely combined. Scrape down bowl.
Add the flour and mix until smooth. With the mixer running on low, add the oatmeal and beat until combined. Scrape down the bowl and mix with spatula to make sure no pockets of flour remain.
Scoop dough out into roughly 2 tablespoons of dough, I used a #50 scoop.
Place dough balls on baking sheet, six balls per sheet. Press down each ball to around 3/4 inch thick.
Top with a sprinkle of sea salt and bake for 13 to 16 minutes until the cookies are browned and the edges look crisp.
Hint: Let the cookies cool completely on the baking sheet for crunchier cookies.
Store in an air tight container. Cookies should remain crisp and delicious for days!
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