Oatmeal Cookies - Thin and Crispy

 I found this recipe for Oatmeal cookies in an old cookbook I have.  The cookies turn out thin and crispy, buttery and more like a sugar cookie with a hint of oatmeal.  I love them.

Oatmeal Cookies - Thin and Crispy

Ingredients:

• 1 cup unsalted butter
• 1 cup sugar, plus more for topping
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 1 cup flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 cup old-fashioned rolled oats

Directions:

1. Preheat the oven to 350 degrees with a rack in the middle.  Line cookie sheets with parchment paper or butter pan.
2. In a large bowl, with an electric mixer, cream the butter and sugar together. When they're light and fluffy, add the vanilla and almond extracts.  In a small bowl, stir together the flour, baking soda and salt.; beat them into the butter-sugar mixture.  Beat in the rolled oats with the mixer.
3. Roll the dough into 1-inch balls and place them 3 inches apart on the cookie sheets; they spread. Dip the bottom of a glass first in water and then in sugar, and then use it to flatten each cookie, repeating the water-sugar process as needed. 
4. Bake the cookies for 8-12 minutes, or until slightly browned. Cool them on paper-towel-lined racks and store airtight.
5. Makes 3-4 dozen cookies.