Thin Crispy-Chewy Oatmeal Raisin Cookies

Preheat the oven to 350 degrees.
Spread parchment paper on 2 baking sheets (if you don’t have parchment paper, just use a little of the butter to grease the cookie sheets).

In a large bowl, sift together the flour, cinnamon, salt, and baking soda. In a separate bowl, cream the butter and gradually beat in the brown sugar. Beat in the egg until the batter is smooth. Beat in the vanilla and almond extracts and 2 tablespoons water. Fold in the flour mixture, then the oats and raisins. Drop slightly-smaller-than-tablespoons of the batter onto the baking sheets, placing them about an inch and a half apart. These cookies spread a lot as they bake, so make sure to give them plenty of room.

Bake for 8 to 10 minutes until slightly browned. If you like your cookies crisper bake a bit longer, but check on them often so they don’t burn.

Remove from the oven and cool the cookies on the baking sheets for about 10 minutes, then transfer them to wire racks to finish cooling.

Since the cookies are so thin, they are quite fragile. I put some of mine in a plastic bag and after being moved around a bit I now have a bag of (delicious) oatmeal cookie crumbs. It’s better to keep them flat, either in a tin or on a plate.