Thin & Crispy Customizable Cookies
Makes about 22 small cookies, 12 large cookies
Ingredients
- 1/2 cup unsalted butter, (113g), at room temperature
- 1/2 cup white sugar, (99g)
- 1/2 cup brown sugar, (99g)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup AP flour, (96g)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cup oats, (120g), divided- take 1 cup (80g) and grind it into a flour using a vitamix or food processor. Use the other 1/2 cup (40g) and keep whole.
**No food processor or vitamix to ground the oats? Here are some other options:
- Use 80g (about 2/3 cup) oat flour, (buy at the store)
- Use 80g (about 2/3 cup) additional all purpose flour instead of oat flour
MIX INS OF YOUR CHOICE- Generally about 1/2-3/4 cup of things is a good amount. Do what sounds best to you! That’s the beauty of making your own cookies. Here are some of the add in’s I’ve done:
- Chocolate chips (milk or dark)
- Crushed up dark chocolate toffee bar
- Regular or Peanut butter M&Ms
- Trail mix
- Pecans, walnuts, or almonds
- raisins or dried cranberries, (goes well with nuts)
- Crushed up Cornflakes and pretzels
Instructions
- Preheat oven to 375.
- Prepare dry ingredients: In a medium separate bowl, mix ground oat flour, all purpose flour, oats, cinnamon, baking soda, baking powder, and salt. ** If using a food processor or vitamix to blend the oats into oat flour, I blend the oats in the vitamix first and then add in the remaining oats, all purpose flour, cinnamon, baking soda, baking powder and salt right into the vitamix/food processor. Stir to combine.
- Cream butter and sugar: Place butter and sugars in a bowl of a standing mixer or larger bowl. Using an electric mixer (handheld or standing mixer), cream butter and sugar until smooth and creamy, about 4-5 minutes (use paddle attachment if using a standing mixer). I like to beat the sugar and butter on a low to medium speed (speed 3 or so).
- Add in egg and vanilla extract and beat on low to medium speed (speed 4) until smooth, another 2 minutes.
- Add in flour mixture (in two batches) into the wet mixture and mix until flour is just incorporated. Try to minimize the mixing here.
- Stir in mix in’s of your choice.
- On a baking sheet, scoop into little balls that are 2-tablespoons big. Make sure there is space between them because they will spread. Flatten lightly with your hand or a spatula if you want to them to be crispier/thinner.
- Bake for 9-12 minutes- they will be lightly golden on top and still soft to touch. That’s okay! They will crisp up and harden as they cool. Let cool for about 5 minutes on baking sheet and then transfer to a baking rack to fully cool.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!