Oatmeal Cookies From Gracie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
▢ 1 cup all-purpose flour
▢ ½ tsp baking soda
▢ ¼ tsp baking powder
▢ ½ tsp fine sea salt
▢ ½ tsp ground cinnamon
▢ ½ cup salted butter softened
▢ ½ cup granulated sugar
▢ ½ cup light brown sugar packed
▢ 1 egg
▢ 1 tsp pure vanilla extract
▢ 1 ½ cup old-fashioned oatmeal
▢ 1 cup mix-ins (optional) chocolate chips, raisins, cinnamon chips, etc.
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Directions: |
Directions: Preheat oven to 375 degrees F.
Line two large baking sheets with parchment paper. Set aside.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
Add dry ingredient mixture and beat on low speed until just combined. Add oatmeal and beat on low speed until combined. Add mix ins (if desired) and stir until evenly distributed in the dough.
Use a 1 ½ to 2 TBS cookie scoop to measure out the dough. Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
Gently and very slightly press down tops of cookies until they are flat.
Bake in preheated oven for 8-10 minutes until the top is just set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool. |
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Personal
Notes: |
Personal
Notes: The best Oatmeal Cookie Recipe – crispy edges with soft and chewy centers, these oatmeal cookies are easy to make with simple ingredients and no chilling! . Add your favorite mix-ins to make them your own.
Store
Store oatmeal cookies in an airtight container at room temperature for 3-5 days. You can also freeze the cookies in an airtight container for up to 1 month.
To freeze the oatmeal cookie dough:
Place oatmeal cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). Freeze for up to 1 month.
To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Ingredient Substitutions
Salted Butter. Unsalted butter also works well, you may just need to increase the amount of sea salt.
Light Brown Sugar. If you like a bolder molasses taste then you can use dark brown sugar.
Granulated Sugar. Organic cane sugar is my granulated sugar can be used in place of regular white sugar.
Fine Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Mix-ins. Adding mix-ins is optional. Here are some suggestions:
Mix-In Suggestions
Baking chips: chocolate chips, white chocolate chips, peanut butter chips,
cinnamon chips.
Dried fruit: (cranberries, raspberries, blueberries, etc.)
Nuts: (walnuts, pecans, sliced almonds, etc.)
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