Oatmeal Thins Food

THIN AND CRISPY OATMEAL COOKIES

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350.
• Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
• Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
• Scrape down the bowl with a rubber spatula.
• Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
• Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
• With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
• Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
• Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
• Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
• Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
• Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.

OATMEAL PIZZA CRUST

Steps:

• Preheat oven to 400 degrees, line 2 pizza stones, round pans or large baking sheets with unbleached parchment paper and spray with cooking spray.
• In a food processor, add cheese and process on High until fine crumbs form. Add oats, salt, garlic powder, herbs and eggs; process on High until thick dough forms.
• Divide dough between 2 previously prepared baking sheets placing it in dollops. Using wet hands, flatten dough and shape it into round thin crust, about 1/4 an inch (just think of the thickness you would like your crust to be - dough doesn't rise).
• Bake for 25 minutes (place both trays in the oven at once and then just bake the top one on a bottom rack a few extra minutes). Remove from the oven, top with sauce, your favourite toppings and cheese. Bake at 450 degrees F until cheese is melted.
• BBQ Chicken Pizza: In a large non-stick ceramic skillet, add chicken and cook for 10 minutes, stirring occasionally. Add desired amount of BBQ sauce and turn off the heat. Spread desired amount of sauce on previously baked oatmeal pizza crust, top with desired amount of cheese, BBQ chicken, red onions and cilantro. Bake at 450 degrees F until cheese is melted.
• You can hold pizza by the slice, it holds very well and the crust is very crunchy and thin like on a thin crust pizza. If you like that! Enjoy!

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

OATMEAL CRISPS

Steps:

• Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
• Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

OATMEAL-RAISIN COOKIE THINS

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the oats, flour, cinnamon and salt in a food processor and pulse until the oats are finely chopped.
• Combine the oil, sugar and maple syrup in a medium saucepan over medium-low heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the oat mixture, raisins and vanilla. Let the mixture cool slightly. Stir in the egg white.
• Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Sprinkle with the turbinado sugar if using. Bake until golden brown (the edges of the cookies will be a deeper golden brown), rotating the sheets about halfway through, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

OATMEAL THINS

Steps:

• Cream together butter, sugar, and brown sugar.
• Mix in egg.
• Mix in baking soda, cinnamon, and flour.
• Stir in vanilla.
• Blend in oats and nuts.
• Roll into walnut sized balls (about 1 inch).
• Chill at least 1 hour.
• Place balls on greased cookie sheet and press flat with glass buttered and dipped in sugar.
• Bake at 350 for 10 minutes.
• I'm not sure how many this makes, but it always seems to be a lot!