Sylvia Carter Creates a Thin Oatmeal Cookie
These thin oatmeal cookies adapted from a recipe by Sylvia Carter of Newsday. They are chewy rather than crisp and raisins are optional.
Servings 36
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.
Notes
When made with a heavier cup (140 grams) of flour, the cookies are slightly cakier. If you measure the 1 cup of flour with a light hand or weigh out 127 grams on a scale, the cookies are a bit chewier.
