Thin-crispy oatmeal cookies

Step 1

In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 2

Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for a minute. Scrape down the sides and bottom of the mixing bowl, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.

Step 3

Bring the speed to low and add the flour mixture and mix thoroughly. Add the oatmeal and fold using your spatula, scraping down the sides and bottom until fully incorporated.

Step 4

Cover the dough with plastic wrap and let it rest for at least 30 minutes in the fridge as you preheat the oven to 300°F.

Step 5

Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake for 24 minutes turning the cookie sheet halfway through- until nicely golden brown***

Step 6

Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.