For a rainy Tuesday morning how about a warm milk with crispy, slightly toasted oatmeal cookies?
This cookie recipe is loaded with oats, chocolate chips and chopped nuts. I got the recipe from Joy of Baking, it’s a real winner. I just made some modifications where I lessen the sugar a bit because I don’t like my cookies too sweet and I didn’t put raisins because the kids doesn’t like it in cookies.
Here’s the recipe:
1 cup nuts — toasted and chopped (optional)
3/4 cup (170 grams) unsalted butter, room temperature (I use Queensland)
3/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup chocolate chips (optional)
In the bowl of your electric mixer beat the butter and sugar until creamy and smooth (about 2 – 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
This is how it should look like after you put it out from the mixer.
(Yes, that’s me in heart shorts. 😀 )
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Like this:
Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. (This I didn’t do that’s why my cookies doesn’t look nice but I’ll do this next time.)
Bake the cookies for about 12 – 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 – 24 large cookies