Delicate, chewy, crisp, almost “toffee-ish” in flavor, and addictive.
I love this cookie.
No brown sugar. The butter & granulated sugar meld together perfectly.
It goes together fast, but the baking will take up more time.
The dough is quite loose, nearly batter like, and is dropped onto a (parchment lined) cookie sheet 1 teaspoon at a time. Yep, just 1 teaspoon!
They spread out really thin in the oven, so you have to give each one some space.
Not wanting to spend a lot of time baking, I cut the recipe in half, but after Hubby and I gobbled nearly all 28 cookies up in less than 2 days, I really regretted not making the whole thing.
Here is the entire recipe: (adapted from Allrecipes.com, by Pookie)
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 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
The first batch I made came out overdone and really crispy (adjusting the baking time from the original recipe, as different ovens vary in temperature). I started to throw them away, but didn’t. When all of the good cookies were gone, I ate a couple of the burnt ones too. My personal testament
of shame to how good these things are:)
If you like oatmeal cookies, you will definitely enjoy these! Off to check the cupboard for oats…