Glen has been on the hunt for a thin and crispy oatmeal cookie recipe for a while... He really doesn't like the soft oatmeal cookies that are more like muffins. So after tinkering with several recipes and using what he learned from the chocolate chip cookie series - we now have this Crispy Oatmeal Cookies Recipe.

Ingredients:
180g (1 cup / 250 mL) all-purpose flour
3/4 tsp baking powder
2 mL (1/2 tsp) baking soda
1 mL (1/4 tsp) coarse salt
200g (14 Tbsp) unsalted butter, softened
220g (1 cup / 250 mL) granulated sugar
50g (¼ cup) packed brown sugar
1 large egg
15 mL (1 Tbsp) pure vanilla extract
300g (2 1/2 cups / 625 mL) old-fashioned rolled oats



Method:
Preheat oven to 350ºF (180ºC).
Mix together flour, baking powder, baking soda, salt, and oats.
In a stand mixer, cream butter until light and fluffy.
Add sugars and cream until fully combined, light and fluffy.
Scrape down bowl with a spatula as needed.
Add egg and vanilla and beat on medium-low until fully incorporated.
With mixer at low speed, mix in flour mixture.
Mix just until flour is blended in and oats are evenly distributed.
Scoop out about 2 Tbsp per cookie and place on baking sheet.
Squish each dough ball to ½" thickness.
Bake until cookies are deep golden brown, edges are crisp, 13 to 16 minutes.
Cool cookies completely on sheet on top of wire rack.


Makes about 36 cookies.

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