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 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).