CLASSIC OATMEAL COOKIES
INGREDIENTS
1 1/2 cups of APF
1 1/2 cups of quick cook oats
2 sticks of unsalted butter, room temp.
1 egg + 1 yolk, room temp
1 cup of light brown sugar
1/3 cup of granulated white sugar
1 tsp coarse kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1 TBSP vanila ext.
Flaky sea salt, optional
DIRECTIONS
Start by mixing together the dry ingredients: flour, oats, salt, baking powder and baking soda into a med. size bowl. Whisk to fully incorporate. Set aside until needed.
Now cream together the softened butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. (You can also do this by hand with a large spatula). Beat on medium speed for 3 min. or until light in color and fluffy in texture.
Next add in the eggs one at a time, set on “mix” to incorporate.
Now, while mixing add in the vanilla ext.
Next, add in the dry ingredients 1/3 cup at a time, set on mix to fully incorporate. (Do not over mix, stop when the batter just comes together).
Now, transfer the cookie dough into a container, cover and place in the fridge for 2 hours up to overnight before baking.
Next, preheat the oven to 350 degrees F. When the oven comes to temperature, remove the chilled cookie dough from the fridge. Scoop out balls of dough, placing them onto a lined baking sheet about one inch apart. (TIP: I like to use an ice cream scooper to make sure the cookies are all the same size and cook evenly. I also place the cookie dough back into the fridge between bakes).
Now place the cookies into your pre-heated oven and bake for 15 min. (This bake time is accurate for an ice cream scooper sized ball of cookie dough. If you are making smaller cookies you will need to decrease the cooking time. You will know the cookies are done when they are golden around the edges and soft in the center).
When the cookies are done baking, remove from the oven and give the baking sheet a few hard taps on the counter, this will make the cookies thinner and slightly larger. Let the cookies sit on the baking sheet for 1 minute, then transfer the warm cookies to a baking rack and let cool completely.
Enjoy!
