Thin and Crispy Oatmeal Cookies

1 cup all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

14 tablespoons butter (1 ¾ sticks), softened but still slightly cool

1 cup granulated sugar

¼ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups old-fashioned rolled oats

Semi-sweet chocolate chips or raisins, optional

1) Adjust an oven rack to the middle position and heat the oven to 350 degrees F. line large, rimmed baking sheets with parchment paper and set aside.

2) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3) In a large bowl (of a stand mixer), beat the butter, granulated sugar and brown sugar together until just combined. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of bowl with a rubber spatula. Add the egg and vanilla and beat on medium-low until well mixed, about 30 seconds. Scrape down the sides of the bowl again. Add the flour mixture and mix until barely incorporated, 10-20 seconds. It’s ok if there are a few dry spots. Gradually add the oats and chocolate chips or raisins (optional) and mix until well combined, about 30 seconds to 1 minute. If needed, give the dough a final stir with a wooden spoon to ensure that no flour pockets remain and that the ingredients are evenly distributed.

4) Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls. Place the cookies about 2 ½-inches apart on the baking sheets – about 8 cookies per sheet. They will spread quite a bit. Lightly press each cookie to about ¾-inch thickness. Mark likes it bigger! I weighed out 80g per plain cookie.

5) Bake 1 sheet of cookies at a time until they are golden brown, edges are crisp, and centers are still very slightly soft, 13-16 minutes. Cooling the cookies completely on the baking sheet will yield crispier, more perfect cookies.

Makes about 2 dozen cookies.