Crisp Oatmeal Cookies
- Servings: 18
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 (1 stick) unsalted butter
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cup oatmeal
- 3/4 cup white flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 to 1/3 cup ground walnuts
- Preheat the oven to 350
- Cream the sugars and butter until the mixture is very smooth.
- Blend in the egg and the vanilla.
- Mix in the oatmeal.
- Sift together the flour, baking soda and salt.
- Blend that into the dough; it will be very soft.
- Let the dough stand for a few minutes to firm up.
- Drop the dough by rounded TBS onto a cookie sheet, leaving 2 inches between blobs of dough.
- Sprinkle each cookie with some groud nuts, pressing them into the dough and flattening the blobs at the same time (a little moisture on your fingers helps in this step-I do mean a little).
- Bake for 10 minutes or until they are uniformly brown.
- Makes approx 18 cookies 4 1/2" in diameter.
This is a recipe I've used for years. It comes from Harvey Steiman's "California Kitchen" cookbook. These are the best I've ever made or eaten. For crisp cookies, either butter or lard is essential. Among other things that effect the texture of cookies is the balance of dry and moist ingredients. The drier the dough, the chewier the cookie is likely to be. Crisper cookies are those made from a dough moist enough to spread when the cookie bakes. Harvey Steiman said that. These are really terrific cookies and when I make them I always double the batch because "sampling" as they come out of the oven reduces the quantity for others considerably. lucas