Crispy oatmeal cookies

Ingredients

• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) quick cooking rolled oats
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2.5 mL) baking soda
• 1/3 cup (80 mL) lightly packed brown sugar
• 1/3 cup (80 mL) butter, softened to room temperature
• 1/4 cup (60 mL) warm water

Instructions

1. Preheat oven to 350°F.
2. Mix flour, oats, cinnamon and baking soda in a bowl.
3. Using an electric mixer, cream brown sugar and butter until light and fluffy. Beat in water. Add dry ingredients and stir with a spoon until just combined.
4. Transfer dough to a lightly floured work surface and roll out to 1/8-inch (3 mm) thickness. Using a 2-inch (5 cm) cookie cutter or a round glass, cut out 36 circles, rerolling scraps as necessary.
5. In batches, transfer cookies to a parchment lined baking sheet, placing 2-inches apart.
6. Bake one sheet at a time for 10-12 minutes or until golden brown around the edges. Transfer to wire racks and let cool completely. Makes 36 cookies (about 3 dozen).

Tips:

• Storing cookies: Store cookies in an air-tight container at room temperature for up to 5 days. Freeze in an air-tight container for up to 3 months.

Notes

Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011