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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've used this recipe for years & it has become my DH's favorite! I was never a fan of oatmeal cookies -but- I became a convert! The idea of the salty/sweet combination may seem odd but is to die for! Use your imagination when it comes to the optional add-ins for these cookies. I've tried both chocolate chips and raisins, both delicious... Ingredients:
3/4 cup unsalted butter (cold) |
1 cup light brown sugar (packed) |
1/2 cup granulated sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon cinnamon |
2 eggs |
1 teaspoon vanilla |
1 3/4 cups all-purpose flour |
2 cups rolled oats |
kosher salt |
chocolate chips (optional) |
raisins (optional) |
Directions:
1. Preheat oven to 375 (rack on the 2nd position from top).
2. Slice cold unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret - scrape and mix.
3. Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
4. Add the eggs and vanilla and mix again until combined.
5. With mixer on low speed, slowly add flour. If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
6. DON'T OVER MIX or cookies will get tough!
7. Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
8. Chill the dough for at least an hour.
9. Drop dough by the heaping tablespoon onto cookie sheet.
10. Lightly sprinkle cookies with Kosher salt.
11. Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
12. Carefully transfer them to a cooling rack and enjoy!
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