Thin and Crisp Powdered Oatmeal Cookies
Delightfully crispy and irresistibly thin, these Powdered Oatmeal Cookies are a sophisticated twist on the classic oatmeal cookie. Finely ground old-fashioned oats lend a nutty depth while giving these cookies their signature delicate texture. A harmonious blend of brown sugar, granulated sugar, and a touch of cinnamon creates the perfect balance of sweetness and warmth in every bite. Quick to prepare with just 20 minutes of prep time, these cookies bake to golden perfection in under 12 minutes, making them an ideal treat for busy weekdays or casual gatherings. Pair them with your favorite cup of tea or a tall glass of milk, and enjoy a light, crunchy indulgence that's as comforting as it is refined. Perfect for oatmeal cookie enthusiasts and anyone searching for a crisp cookie recipe that’s sure to please.
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Recipe Information
Ingredients
- 180 grams old-fashioned oats
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 50 grams light brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Place the old-fashioned oats in a food processor and pulse until they are finely powdered but not completely turned into flour. Set aside.
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Use a hand mixer or stand mixer to cream the mixture until light and fluffy, about 3-4 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
In a separate bowl, whisk together the powdered oats, all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
Scoop small portions of dough (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart as the cookies will spread while baking.
Gently flatten each dough ball slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your crisp and thin oatmeal cookies with a cold glass of milk or a hot cup of tea!
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 201.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
