A good cookie recipe

The read-what-you-want book club convenes here tomorrow, and I'll be setting these out. Not sure if you can tell from the hasty photograph, but these cookies are extremely thin and crisp and delicate. The kind that start out as tiny little blobs and spread out like mad while getting all bubbly and caramel-y. Very, very easy. And sort of healthy, because of the oatmeal. Here's the recipe:

Oatmeal Lace Cookies

1 c Rolled oats; quick-cooking
1/4 c All-purpose flour
1/2 ts Salt
1 1/2 ts Baking powder
1 c Granulated sugar
1/2 c Unsalted Butter; softened
1 Egg
1 ts Vanilla extract

Preheat oven to 325 degrees; cover baking sheets with foil (or use Silpat or equivalent sheets), then coat with nonstick cooking spray.

In a medium bowl, combine the oats, flour, salt and baking powder; mix well with a wire whisk and set aside.

In a large electric mixer bowl, combine the sugar and butter and beat on medium speed to form a grainy paste. Add the egg and vanilla extract; beat until smooth. Add the flour mixture and blend just until combined.

Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie sheets. Bake for about 10 minutes, or until the edges begin to turn golden brown. Let cool (this is IMPORTANT - they will be very soft at first), then peel the cookies from the foil with your fingers. Be sure to respray the cookie sheets between batches. (Note: I used Silpat, didn't respray, and nothing untoward happened. Also, I was able to easily remove the cooled cookies with a thin metal spatula - no "peeling" needed.)

I baked the sheets one at a time on the top rack. Watch carefully so they don't get too dark. Makes about 40