Kinda Fancy Oatmeal Cookies
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COOK TIME: up to 12 min.
YIELD: 2.5 dozen
1.5 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1 c. unsalted butter, at room temperature
1 c. packed brown sugar
0.5 c. granulated sugar
1 large egg
1 large egg yolk
1 Tbsp. pure vanilla extract
3 c. old fashioned oats
Flaked sea salt, for sprinkling on cookies
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary, for 1-2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be sure to not overmix, or the cookies will turn out dense. Stir in the oats.
Line large baking sheets with a Silpat or parchment paper. Scoop the cookie dough into round balls, about 2 Tbsp. per ball. Place on the lined baking sheets, about 2” apart.
Bake for 10-12 min. or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Cool on the baking sheet for 5 min., then transfer cookies to a wire rack.
Optional Mix-Ins: (Add up to 1.5-2 c. of the following ingredients) chocolate chips, butterscotch chips, white chocolate chips, chocolate chunks, chopped nuts, raisins or dried cranberries, M&M’s, flaked coconut, chopped toffee
YIELD: 2.5 dozen
1.5 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1 c. unsalted butter, at room temperature
1 c. packed brown sugar
0.5 c. granulated sugar
1 large egg
1 large egg yolk
1 Tbsp. pure vanilla extract
3 c. old fashioned oats
Flaked sea salt, for sprinkling on cookies
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary, for 1-2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be sure to not overmix, or the cookies will turn out dense. Stir in the oats.
Line large baking sheets with a Silpat or parchment paper. Scoop the cookie dough into round balls, about 2 Tbsp. per ball. Place on the lined baking sheets, about 2” apart.
Bake for 10-12 min. or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Cool on the baking sheet for 5 min., then transfer cookies to a wire rack.
Optional Mix-Ins: (Add up to 1.5-2 c. of the following ingredients) chocolate chips, butterscotch chips, white chocolate chips, chocolate chunks, chopped nuts, raisins or dried cranberries, M&M’s, flaked coconut, chopped toffee
