+
0 (0)

Category: Desserts

Extra Crisp and Chewy Oatmeal Cookies

"I'm for a bulging cookie jar." --James Beard * Cookies: Images of idle school lunch moments, legs in knee-socks swinging under the table, moving in tandem with the munching above. Cookies hastily crammed in pockets while racing out to the ... Read more

Total time: 40 minutes plus 20 minutes chilling | Makes 18 cookies
  • 1/3 cup butter
  • 1 1/2 cups oatmeal
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg

Step 1Melt butter and set aside to cool.

Step 2Place oatmeal in medium bowl. Stir in granulated and brown sugars and salt, and blend to break up any lumps. In separate bowl, whisk together melted butter, vanilla and egg. Stir into oatmeal mixture. Chill dough 20 minutes.

Step 3Roll dough into 1-inch balls and set on baking sheet lined with parchment paper. Flatten slightly with moist fingers.

Step 4Bake at 350 degrees until edges are nicely browned and tops of cookies are medium golden, 9 to 11 minutes. Cool well on baking sheet, about 10 minutes, before attempting to remove with metal spatula or icing knife. Cookies can also be brought to room temperature and flattened more to make them larger, more crisp and lacy-like. Cover loosely and keep refrigerated.

Each cookie:
93 calories; 55 mg sodium; 21 mg cholesterol; 4 grams fat; 13 grams carbohydrates; 1 gram protein; 0.07 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Pecan pie with a hint of orange
Meyer lemon cardamom ice cream
Cochin pineapple-clove dessert
Marshmallows