With the addition of White Chocolate
Oatmeal - Best Oatmeal Cookies
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Source: Toronto Star
1 cup butter
1 cup sugar
1/2 cup
packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
3/4 teaspoon baking soda
1/8 teaspoon
baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 1/2 cups rolled oats
Preheat oven to 350 Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla. Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.
Options: Add chopped Callebaut White chocolate and sprinkle with sea salt. Or add cranberries.
For a lacy - thinner buttery cookie, reduce the flour to 1 cup. Cookies will spread more so be sure to space further apart.
4 comments:
I wish the measurement could be given in ounces as english and American cups differs in weight.I avoid any recipes that says CUP because I have had a lot of bad experiences with the CUP.
Asda sells cups... Get a set and measure away! It saved me losing out on all my recipes when I was living in the UK.
These turned out great! I did make a few changes though, I used 1 cup of brown sugar and 1/2 cup of sugar, and a 1/8 tsp of cinnamon (im not a big fan of cinnamon. Thanks for the recipe :)
These cookies are the best! I add raisins to mine and I love them! I also have hahad to mix the rolled oats and quick oats on occasion and they were still great!
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