Oatmeal Cookie Thins
Oatmeal Cookie Thins
Shortbreads & Cookies
Recipe
Yields: 36, 1 ounce / 30 grams cookies
1 3/4 cups (227g) all-purpose flour
3 cups (267g) rolled oats
1 cup (149g) raisins
1/2 cup (113g) unsalted butter, softened
1/2 cup (113g) vegetable shortening
1 cup (212g) light brown sugar
1/2 cup (110g) granulated sugar
2 large eggs (100ml)
1 tablespoon (20g) light corn syrup
1 teaspoon (7g) baking soda
1 teaspoon (4g) ground cinnamon
1/2 teaspoon (3g) saltInstructions
Instructions
Preheat oven to 375F.
Cream butter and shortening.
Add sugars and continue to cream.
Add eggs, corn syrup and vanilla and continue to cream until fluffy.
In a separate bowl using a whisk combine flour, baking soda, cinnamon and salt.
Combine flour and sugar mixtures then gently incorporate oats and raisins.
Roll dough over floured surface.
Divide into four logs and roll to a 1 inch diameter.
Using a spatula or chef knife, cut the logs into 1 ounce (30g) medallions.
Place pieces 2 inches apart on a well greased cookie sheet.
Bake for 10-12 minutes or until edges are beginning to brown.
Cookies will look puffy and under baked in the center but will settle once removed from the oven.
Let sit for an additional 10-15 before carefully removing from pan using a spatula or bench scraper (I used a offset spatula).
Stack and enjoy!
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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