Oatmeal Cookies

Oatmeal Cookies

Yesterday was my friend’s birthday and I was thinking what would be a nice gift for her. Then it occurred to me, why not bake some delicious cookies for her! Crispy Oatmeal cookies are really good, and as she put it – they are addictive. I agree. Each time I make them they’re gone in one day, sometimes in two. And in case you’re thinking that I have a big family – no, I have not. These cookies are just so good 🙂

The recipe was adapted from Cook’s Illustrated.

Ingredients:

• 1 cup all purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 14 tbsp unsalted butter (1 3/4 sticks), softened (~65°F)
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups old-fashioned rolled oats (do not use instant or quick cooking oats)

Instructions:

1. Preheat the oven to 350°F and prepare 3 baking sheets lined with parchment paper.
2. In a bowl mix flour with baking powder, baking soda and salt.
3. In a mixer bowl beat butter and both sugars until light and fluffy (~2minutes).
4. Add egg and vanilla and keep mixing on medium low speed until well incorporated. Scrape down bowl from time to time.
5. With mixer running gradually add the flour and mix until just incorporated.
6. Last but not least: gradually, with mixer running at low, add oats.
7. Divide the dough into equal portion – using a cookie scoop may be very helpful. I used a cookie scoop about 1tbsp volume. If you don’t have one of those just use a spoon and roll a ball between your palms.
8. Place the portions of the dough on baking sheets and using your fingerprints gently press the balls to make them less thick.
9. Bake 1 baking sheet at a time, until cookies are golden brown with crisp edges – about 13 to 16 minutes. Rotate baking sheet halfway through.

Yield: 48 cookies

Nutritional Info: Cal 75, Prot 1g, Carb 10g, Fat 4g, Fiber 0.5g

Oatmeal Cookie