Thank you to all who came by at Craftivism on Sunday! It was wonderful being out there and connecting with the people interested in my work and products. I was amazed at how many people braved the heat and came out to nibble on all the crafty goodness that filled the courtyard that afternoon.
I had even brought home-baked crispy-chewy oatmeal cookies out with me, and many inquired for the recipe. It was originally printed in the LA Times, and it's quite simple really--just a few ingredients, and no flour! Do be sure, though, to follow the instructions very carefully, as they are a bit fragile to make. Enjoy!
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Extra Crisp and Chewy Oatmeal Cookies
Makes about 18 cookies
1/3 c. butter
1 1/2 c. oatmeal
1/2 c. sugar
1/4 c. brown sugar, packed
1/8 tsp. salt
1 egg
Melt butter and set aside to cool.
Place oatmeal in medium bowl. Stir in sugars and salt, and blend to break up any lumps. In a separate bowl, whisk together melted butter, vanilla and egg. Stir into oatmeal mixture, and chill dough for 20 minutes.
Roll dough into 1-inch balls and set on baking sheets lined with parchment paper. Flatten slightly with moist fingers.
Bake at 350 degrees until edges are nicely browned and the tops of cookies are medium golden, 9 to 11 minutes. Cool well on baking sheets, about 10 minutes., before attempting to remove with metal spatula or icing knife. Cookies can also be brought to room temperature and flattened more to make them larger, more crisp and lacy-like. cover loosely and keep refrigerated.
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