![]() But try to cool the rest and save them for everyone else. Whisk together the flour, salt, baking soda and cinnamon in. Line a rimmed baking sheet with parchment paper. Of course the cook always gets to sample a warm still soft from the oven cookie – just to make sure they are good of course. Directions Arrange an oven rack in the center of the oven and preheat to 350 degrees F. ![]() If you want a crispy and darker cookie, like my dad, then bake them for about 15-17 minutes.Ĭool the cookies for a couple minutes on the pan and then move to wire racks to cool completely. Remove from the heat and stir in the oat mixture. If you want a chewy cookie, bake for about 12 minutes. Combine the oil, sugar and maple syrup in a medium saucepan over medium-low heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Scoop it on to parchment lined cookie sheets (ok, you don’t have to line the cookie sheets with parchment, a simple ungreased cookie sheet will do, but I’m LAZY and if I line them with parchment I don’t have to wash the cookie sheets).īake the cookies in a 350 degree oven until they are nice and dark. Here’s what the dough looks like when it’s mixed together. Then add the oats and mix just until combined. Unless you want a big poof of flour all over your kitchen, then go ahead and add it all at once (not that I would know that from experience…). ![]() Now you want to mix together some flour salt and baking soda and add it to the creamed mixture in a couple of batches. Then it’s time to add the egg and the vanilla and beat it some more. Sometimes I’ll let it go for 3-5 minutes, during which time I get everything else ready for my cookies. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. I put the butter and sugar in my kitchen aid mixer and just then it go on medium-high speed until it gets fluffly and lighter in color. Position an oven rack in the center of the oven, and preheat to 325 degrees F. These cookies start like any other good cookie recipe by creaming together brown sugar and butter. You’ll notice that all my dry ingredients are pre-measured since I made one of my cookie kits for this recipe. I’ll post that recipe sometime after the trip if they turn out as amazing as I think they will.īack to these brown sugar oatmeal cookies. In fact dad liked them so much that I’m going to try to convert these to oatmeal raisin cookies for our next hunting trip coming up in two weeks. What Dad doesn’t know is that the portion of the batch I didn’t ‘burn’ was nice and chewy – we won’t tell him that though, we’ll let him think the whole batch was made just for him. And my dad loved how they were a little bit crisper of a cookie (ok, I also left his batch in the oven for probably an extra 7 minutes too as he likes cookies dark ,dark brown – but apparently I did a better job on these than most cookies because he noticed a difference). In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. They were a just a little bit richer and had amazing flavor. Position a rack in the center of the oven and preheat to 350 degrees F. I LOVED the molasses-ey taste that you get from using all brown sugar and no white sugar. Let sit, uncovered, at room temperature for 1 hour to let the oats hydrate. I saw these on the Pioneer Woman’s Food Network TV show and just knew that I had to try them. That and I’m on a mission to expand his cookie horizon – it’s not really that hard as he likes to say that “I’ve never met a cookie I didn’t like”. I think that is probably why any other recipe with oatmeal in it catches my eye – it reminds me of my dad and oatmeal raisin. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Oatmeal raisin cookies are my dad’s favorite and I often make them when we are going to be together. When measuring flour, we spoon it into a dry measuring cup and level off the excess. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Stir in the oats and cranberries with a rubber spatula or wooden spoon.ĭrop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Beat in the flour mixture, a little at a time, until a smooth dough forms. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.īeat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Position the racks to the top and lower third of the oven and preheat to 350 degrees F.
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