Eli’s Oatmeal Cookies

(from kintyre’s recipe box)

Source: Stir

Cook time: 18 minutes
Serves 16 people

Categories: dessert, not tried

Ingredients

  • 1 1/2 cups (135 grams) rolled oats (not instant)
  • 1 cup (125 grams) all-purpose flour
  • 1/2 cup (57 grams) whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup (2 sticks; 226 grams) unsalted butter, melted
  • 1/2 cup (100 grams) dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon fine grain salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions

  1. Mix the first 6 ingredients (the oats through the cinnamon) in a medium bowl.

  2. Combine the melted butter, the sugars and salt in a large bowl and whisk well.

  3. Then add the egg and vanilla and whisk until smooth.

  4. Add the dry ingredients to the butter mixture and stir with a rubber spatula or wooden spoon until just combined.

  5. Do not overmix.

  6. Cover the bowl and refrigerate for 20 to 30 minutes until the dough is cool and firm but still scoopable.

  7. While the dough is resting, heat the oven to 325 degrees and line a baking sheet with parchment paper.

  8. Using 3 level tablespoons per cookie scoop the dough onto the prepared baking sheet.

  9. The cookies will spread as they bake so leave 2 to 3 inches between each mound of dough.

  10. I fit 8 cookies, staggered, per pan.

  11. Bake for 18 to 22 minutes until golden brown.

  12. Slide the parchment paper with the cookies onto a rack and cool completely.

  13. Repeat with the remaining dough making sure to begin with a room temperature baking sheet.

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