Crispy oatmeal cookies
Prep Time:
5 minutes
Cook Time:
36 minutes
Serving Size:
2 cookies (23 g)
Dessert
Some people prefer chewy cookies but don’t be tempted to underbake these crispy, delicious oatmeal cookies. You’ll want them flavourful and crisp!
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) quick cooking rolled oats
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2.5 mL) baking soda
- 1/3 cup (80 mL) lightly packed brown sugar
- 1/3 cup (80 mL) butter, softened to room temperature
- 1/4 cup (60 mL) warm water
Instructions
- Preheat oven to 350°F.
- Mix flour, oats, cinnamon and baking soda in a bowl.
- Using an electric mixer, cream brown sugar and butter until light and fluffy. Beat in water. Add dry ingredients and stir with a spoon until just combined.
- Transfer dough to a lightly floured work surface and roll out to 1/8-inch (3 mm) thickness. Using a 2-inch (5 cm) cookie cutter or a round glass, cut out 36 circles, rerolling scraps as necessary.
- In batches, transfer cookies to a parchment lined baking sheet, placing 2-inches apart.
- Bake one sheet at a time for 10-12 minutes or until golden brown around the edges. Transfer to wire racks and let cool completely. Makes 36 cookies (about 3 dozen).
Tips
- Storing cookies: Store cookies in an air-tight container at room temperature for up to 5 days. Freeze in an air-tight container for up to 3 months.
Notes
Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 90 | |||
| Fat 4 g | 5 % | ||
| Saturated Fat 2 g + Trans Fat 0.2 g | 11 % | ||
| Cholesterol 10 mg | |||
| Sodium 60 mg | 3 % | ||
| Carbohydrate 13 g | |||
| Fibre 1 g | 4 % | ||
| Sugars 4 g | 4 % | ||
| Protein 1 g | |||
