RCI-BR.005.0228.001
Crispy Oatmeal Cookies
These keep fairly well in a covered container, and freeze well according to the cookbook. Try ginger (used in some Australian anzac cookies) instead of cinnamon. Makes about 36 cookies.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ⅓ cup
- lightly packed brown sugar⅓ cup
- ¼ cup
- flour1 cupdivided ¼ cup aside
- 1 cup
- 1 tsp
- ½ tsp
Method
1
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
Cream together the butter and brown sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
3 minutes
3
Stir in the warm water until fully combined with the butter-sugar mixture.
4
In a separate bowl, whisk together ¾ cup flour, quick rolled oats, cinnamon, and baking soda.
5
Pour the dry mixture into the wet ingredients and stir until just combined; do not overmix.
6
Dust a work surface with the reserved ¼ cup flour and turn dough out onto it, kneading gently for about 1 minute until cohesive.
7
Roll dough to approximately ¼-inch thickness and cut into cookie shapes using a knife or cookie cutter.
8
Arrange cookies on the prepared baking sheet, spacing them about 1 inch apart.
9
Bake for 12 minutes until the edges are golden brown and the centers are set.
12 minutes
10
Cool cookies on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
3 minutes