Oatmeal Cookies

Nothin’ Like A Chewy Oatmeal Cookie

MAKES ABOUT 18 COOKIES

This cookie has a classic balance of texture, sweetness, and richness. Lots of fiber with the oats and flax seed! Eat one or two and you will be sated! Great with a cuppa.

INGREDIENTS:

  • butter- 6 TBS., room temperature
  • sugar, light brown- 1/2 cup [or more to taste]
  • egg- 1
  • vanilla- 1 tsp.
  • flour- 1/3 cup
  • oats, rolled- 1-1/3 cups
  • baking powder- 1/4 tsp.
  • baking soda- 1/4 tsp.
  • salt- 1/4 tsp.
  • raisins- 3/4 cup
  • flax seeds- 1/4 cup

INSTRUCTIONS:

  1. In a tall bowl, combine the butter and sugar and using a hand mixer, combine until creamy, a few minutes
  2. Add in the egg and vanilla; mix for 30 seconds
  3. In another bowl combine the remaining dry ingredients
  4. Preheat the oven to 350º F
  5. Combine the dry ingredients with the wet until well combined
  6. Gather 2 tablespoons of batter and drop onto a greased baking sheet. [I like to use silpat silicon sheets, or parchment paper.] Flatten to about 1/4 inch thick
  7. Bake for 11-12 minutes until golden. Allow to cool for a few minutes before moving them onto a wire rack to further cool
ALTERNATIVE: Oatmeal Chocolate Coconut Cookie

Change up the 3/4 cup of raisins to include any proportion of raisins, chopped bittersweet baking chocolate, and sweetened coconut

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