Oatmeal Crisps
Submitted by likes2eat
Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.
YIELD
60 servingsPREP
20 minCOOK
10 minREADY
30 minOatmeal crisps are the cookie for people who think soft, cakey oatmeal cookies miss the point. Pressing each ball to an eighth of an inch with the bottom of a wet drinking glass spreads the dough thin enough that the edges crackle and the center stays just barely chewy.
A spoon of lemon juice stirred into the milk does the work of buttermilk in this recipe. That brief acid-soured milk reacts with the baking soda for a touch of lift and a more tender crumb than straight milk would deliver.
Melted shortening (rather than creamed butter) is what keeps these cookies snappy instead of cakey. Liquid fat means less air in the dough and crisper cookies once they cool.
Chef Tips
- Wet the glass bottom each time you press, otherwise the dough sticks and tears. A small bowl of water near the cookie sheet keeps things moving.
- The 45 to 60 second rest on the hot pan is critical. Move them too soon and they’ll fold or break apart.
- Store in a tightly sealed tin with a slice of bread to keep the snap. Humidity is the enemy of any crisp cookie.
Variations
- Drizzle melted dark chocolate over cooled cookies and sprinkle with flaky salt for a fancier finish.
- Stir in a half cup of shredded coconut and a quarter cup of finely chopped almonds for an Anzac-style cookie.
- Add a teaspoon of cinnamon and a quarter teaspoon of nutmeg to the dry ingredients for a spiced fall version.
Ingredients
Directions
Heat oven to 375℉ (190℃). Grease cookie sheet(s).
Pour milk into a large bowl.
Stir in lemon juice, then the sugar, melted shortening, salt and vanilla.
Add remaining ingredients and stir until blended.
Form rounded teaspoonfuls into 1-inch balls.
Place 3-inches apart on prepared cookie sheet(s).
Dip the bottom of a large drinking glass in water and use it to press each ball to ⅛ inch thickness.
Bake 8 to 10 minutes until set and lightly browned.
Cool on cookie sheet(s) on wire rack 45 to 60 seconds, just until firm enough to handle, then remove to wire rack to cool completely.
For a fancy cookie, drizzle with melted chocolate.
Comments
