1 cup (2 sticks) cold butter
1 3/4 cups of rolled oats – not instant
3/4 cup white or whole wheat flour – bonus
3/4 cup of brown sugar
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon salt
Preheat oven to 350 degrees. In a food processor pulse butter until it forms small pieces and set aside. No need to clean blade to pulse oats until it resembles a flour. Add all the remaining ingredients. At this point you can refrigerate the dough if tight on time.
Roll out dough on floured work surface to around 1/4 inch thickness. Cut out using cookie cutters, rounds from a glass or freehand. Place on ungreased cold pan. Make sure cookies are at least 1 1/2 inches apart since they will spread. Remember this is a thin crispy cookie. Thicker the dough the more it will spread.
Bake 15-18 minutes or until slightly firm. Let cook on baking sheet for 3 minutes and then transfer to a cooling rack for 10 minutes. This prevents the cookies from bending while still warm. Enjoy now or freeze for later. They taste great straight from the freezer.
Benefits to this cookie:
Food processor does all the hard work. No need to drag out the mixer.
Easy clean up.
Simple and limited number of ingredients.
Semi-healthy outside of the butter. But a body does need some fats. I have plenty to spare, want some?
What do you think? If you live near Crazyville, grab a cookie out of the freezer. The first couple of trial batches of cookies are long gone. Well, that is a lie. They are on my hips.
The only challenge is keeping the kids out of the freezer. Since we upgraded to a bottom freezer their little hands find ways to eat these cookies when I am not looking.
Sharon, The Mayor