The older I get the more I simplify.
Simple things bring me the most joy and with summer just around the corner I’ve been craving oatmeal cookies. When the four loves-of-my-life were small I liked to make oatmeal cookies and lemonade as a snack on lazy summer afternoons.
Everyone has a go-to oatmeal cookie recipe but you might want to try this one for a little whole wheat goodness with a bit of chewy center and delightfully crunchy edges!
Thin and Crispy Oatmeal Cookies
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 tablespoons salted butter (1-3/4 sticks), softened
1 cup sugar
1/4 cup DARKt brown sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups old-fashioned rolled oats
Preheat oven to 350 degrees.
Cream butter and sugars until fluffy. Add egg and vanilla. Beat until well mixed. Gradually add the flour mixture until mixed.Stir in oats until until combined.
Roll about 2 tablespoons of batter into ball and place on cookie sheet. Leave plenty of room between cookies. Press gently w/ fingers to flatten just a little!
Bake for 14-16 minutes, until lightly browned and crispy around edges, but still slightly soft in the middle. Cool on pans for a few minutes before transferring to wire racks.