Because you can't have too many oatmeal cookie recipes, here's a thin oatmeal cookie recipe from Newsday's Sylvia Carter who wanted something "less robust" than the Quaker recipe. This recipe appeared in The Lincoln Journal Star.
![Thin Oatmeal Cookie](https://www.cookiemadness.net/wp-content/uploads/2009/02/thinoatmealcookie.jpg)
In the article Sylvia mentions that they are supposed to be similar to Normal Rockwell's favorite oatmeal cookies. I did a little digging around and found a typewritten version of Normal Rockwell's recipe. It calls for only 1 stick of butter, which doesn't seem like enough for a cookie with 1 ½ cups of sugar. Maybe Rockwell played with the recipe because there's another Normal Rockwell cookie which is similar but doesn't have the water and calls for ¾ cup butter and only 1 cup of oats.
So this recipe is a bit different, but good if you like a thin cookie that's not so sweet. For a chewier, sweeter thin cookie, I recommend these Chewy Oatmeal Cookies.
Recipe
![Thin Oatmeal Cookie](https://www.cookiemadness.net/wp-content/uploads/2009/02/thinoatmealcookie-320x320.jpg)
Sylvia Carter Creates a Thin Oatmeal Cookie
Ingredients
- 2 sticks unsalted butter softened (230 grams)
- ½ cup granulated sugar 100 grams
- 1 cup brown sugar packed (200 grams)
- 2 eggs
- 1 teaspoon pure vanilla extract
- ¼ cup water
- 1 cup flour 127 to 140 grams**
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups oats old fashioned
- 2 cups toasted pecans roughly chopped (not optional)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Using an electric mixer, beat the butter and sugars until creamy. Add eggs, vanilla and water.
- In a separate bowl, combine flour, cinnamon, salt and baking soda and stir well.
- Stir flour mixture into butter mixture, then stir in oats and pecans.
- Scoop out a rounded tablespoon of dough for each cookie, spacing them about 3 inches apart. Use a dampened spoon to flatten each cookie to about 2 inches in diameter.
- Bake 12 minutes or until golden. Cool for a few minutes before carefully removing from the parchment paper to a rack. Cool completely.
- For chocolate chip oatmeal cookies: Add 2 cups chopped dark chocolate or chocolate chips.
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