Oatmeal cookies. Flatten each cookie with a large fork dipped in sugar. This cookie gets its name from the West Coast Trail on Vancouver Island. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Oatmeal Cookies Reinvented Filled with chocolate chunks and topped with sea salt flakes, these are oatmeal cookies all grown up.
Cool completely in pan on wire rack.
Oats are the star of this cookie, and rightly so.
Featuring the nutty taste and nubbly texture of oats, these mildly spiced cookies are crunchy around the edges and invitingly soft in the center.
You can have Oatmeal cookies using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Oatmeal cookies
- It's 190 g (1 1/2 cups) of all-purpose flour.
- You need 1 teaspoon of cinnamon.
- It's 1 teaspoon of baking soda.
- Prepare 1 teaspoon of salt.
- Prepare 230 g of unsalted butter, softened.
- You need 200 g (1 cup) of brown sugar.
- Prepare 100 g (1/2 cup) of granulated sugar.
- Prepare 2 of eggs, room temperature.
- You need 2 teaspoon of vanilla extract.
- It's 240 g (3 cups) of oats.
Add raisins or not, your choice; they'll be a crowd favorite no matter what. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Add the eggs and vanilla extract, and beat well.
Oatmeal cookies instructions
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside..
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, and vanilla and beat on high speed until combined, about 1 minute..
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer on low speed, beat in the oats. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator..
- Preheat oven to 177°C. Line baking sheets with parchment paper. Set aside..
- Use a large cookie scoop or tablespoon to place the dough on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft..
- Enjoy!.
Add to sugar and egg mixture and mix well. Add raisins (if using) and nuts. Old-fashioned and quick-cooking oats are best for baking cookies. Old-fashioned oats are chewy, nutty and have a flat, full shape. Quick-cooking (also called rolled oats) have been pressed and cut into smaller pieces.