Makes ~50 small cookies
These cookies remind me of Italian Florentine Cookies from their looks; they are very thin, but are most definitely a rich buttery oatmeal. They are dangerous; I dare you to eat just one!
The original recipe does not call for raisins, but I love raisins in my oatmeal cookies and I think they are a plus for this recipe. I think craisins would be good as well.
Ingredients
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- 1 cup old fashioned oats
- 1 TBL + 1 tsp all-purposed flour
- ½ tsp fine salt
- 1 large egg, room temperature
- 1 tsp vanilla
- [optional] raisins ← I probably ended up adding about a cup
Instructions
- Preheat oven to 375° degrees and line 4 large baking sheets with silicone baking mats or parchment paper ← yes, you do need to do this
- Add the butter and the brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps or brown sugar remain. It’s okay if the butter and sugar are not fully combined; the mixture will come together once you mix in the remaining indredients.
- Remove from heat
- Stir in the cup of oats, flour and salt. Mix until the oats are fully covered with the brown sugar and butter mixture
- Mix in the egg and the vanilla extract and stir until fully incorporated. The batter should be a little soupy/thin
- Drop 1 tsp of cookie batter onto the prepared baking sheet to make each cookie. Leave at least 2 inches between each cookie to allow them to spread
- Bake two trays at a time for 5-to-7 minutes, until the edges are just starting to brown. If you like chewier cookies, you can pull them out before the edges have browned much. If you like crispier edges, make sure the edges are nice and golden brown before pulling them out of the oven
- As soon as the two trays are done, pop in the next round. Keep an eye on these, as the bake time can also vary on how much batter you use to make each cookie and how warm the batter is when the cookies are baked
- If the cookies come out of the oven and aren’t as circular as you’d like, use a large circle cutter or a large glass to scoot the sides of the cookies and reshape them into a circle while they are still warm
- Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. Drop more cookie batter on the cleared cookie sheets and repeat until baking instructions until you’ve used all your batter
- If you don’t plan to eat these cookies immediately, keep them out at room temperature in an airtight container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer ziplock bag for up to a month