Like my husband and my son, a lot of people get all Ewwwww or Yuccccckkkkk when they hear about oatmeal. Right! Only hearing about that word. The scepticism!
I love oatmeal. It’s in my bowl of cereal, in my berry muffin… In a cold winter morning, I love to cook it with milk and honey for my breakfast. A little warmth and coziness.
I came across with this oatmeal cookie recipe from Food52 a few weeks ago. And I knew I had to try it. So far I’ve already made three batches. You just need a few basic ingredients, and it’s so simple to make. The cookies are deliciously crispy with a little tenderness. My favourite part of these cookies is that they are mostly made out of oats, yet I guarantee you even the most serious oat hater would love these cookies. Remember how my husband and my son react to the word of OAT? They’ve been having and loving these cookies like crazy!
Do they know about the amount of oats inside? Well…do they care?
And you know what’s the best? These oatmeal cookies go insanely well with vanilla ice cream.
Ingredients (around 36 cookies):
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
14 tablespoons unsalted butter, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups old fashioned rolled oats
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
In a standing mixer fitted with the paddle attachment, cream butter and two sugars until light and fluffy, about 5 minutes.
Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.
On low speed, add flour mixture until just combined. Then fold in oats by hand.
Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies.
Bake for 13 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.