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  • Writer's pictureLinda Thomson

Crispy Oatmeal Cookie


  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ (12 Tablespoons) butter, softened

  • ¾ cup sugar

  • 2 Tablespoons milk

  • 1 egg

  • 1 teaspoon vanilla

  • 1 cup quick or old-fashioned oats, uncooked

  • Zest from one orange

  • Preheat oven to 350 degrees.


1. Sift flour, baking powder and salt into a bowl, whisk to combine.

2. In a separate bowl or a stand mixer, cream together softened butter with sugar. Add milk, egg and vanilla and stir to combine. Add flour mixture slowly and beat until well blended, about 2 minutes. Add rolled oats and orange zest, mixing just until blended.

3. Roll out dough on a lightly floured surface to ¼-inch thickness, (I liked mine even thinner). Using cookie cutters, cut into shapes.

4. Bake on a greased cookie sheet for 10-12 minutes, or until just golden brown, or a little longer if you like a crispy cookie. (I used parchment paper).

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