These delicate, chew, crisp, toffee-like flavor make these cookies irresistible. If you like oatmeal cookies you may just fall in love. The butter and sugar meld together perfectly and help create a dough that is quite like batter. The cookies are dropped onto parchment lined cookie sheet a teaspoon at a time. Yep, they are large cookies that use up small amount of dough. Each cookie will spread out so be sure to offer each space.
1 cup quick cooking oats
1/4 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 cup white sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla extract
• Preheat oven to 325 degrees
• Cover baking sheet with parchment paper
• Combine oats, flour, salt, and baking powder in a medium bowl
• In a large bowl, or stand mixer, cream together the sugar and butter
• Beat in egg and vanilla
• Mix in the oat mixture until just combined
• Drop cookie dough 1 teaspoon at a time onto the lined sheet pan
(at least 2 inches apart)
• Bake for 5-8 minutes, or until edges turn golden brown
• Cool
Devour!
1/4 cup all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 cup white sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla extract
• Preheat oven to 325 degrees
• Cover baking sheet with parchment paper
• Combine oats, flour, salt, and baking powder in a medium bowl
• In a large bowl, or stand mixer, cream together the sugar and butter
• Beat in egg and vanilla
• Mix in the oat mixture until just combined
• Drop cookie dough 1 teaspoon at a time onto the lined sheet pan
(at least 2 inches apart)
• Bake for 5-8 minutes, or until edges turn golden brown
• Cool
Devour!
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