Thin and Crispy Oatmeal Cookies
2/3 cup whole wheat flour
1/3 cup wheat germ
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
14 tablespoons unsalted butter, softened but not too warm
1 (scant) cup cane sugar
1/4 cup packed brown sugar
1 large egg
1 (generous) teaspoon vanilla
2 1/2 cups rolled oat
Heat oven to 350 degrees, and line a couple of cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, and cinnamon.
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add the egg and vanilla and beat on medium-low until well mixed, remembering to scrape down the sides of the bowl. Add the flour mixture incrementally and mix until thoroughly combined. Gradually add the oats and mix well.
Remove bowl from mixer and give the batter one more go with a spatula to make sure there are no flour pockets remaining.
Scoop out large balls of dough — about two tablespoons — and place on cookie sheet, then flatten slightly with the bottom of a glass. Leave room — these cookies will spread!
Bake (one sheet at a time) for 14-16 minutes until the edges just start to get crisp. The insides can still be soft. Let cool completely on the sheets before moving to a wire rack.