Oatmeal cookies are seriously underestimated, in my opinion. They’re a quintessential member of the cookie family, and while often overshadowed by their famous cousin, the chocolate chip cookie, I firmly believe oatmeal cookies can hold their own. And, with Autumn approaching, what better time to truly savour these little delights.
Personally, I prefer oatmeal cookies that are just the slightest bit crispy on the outside and soft and chewy on the inside. But, I applaud whatever variation of this cookie is your preference.
I wanted to see if I could come across the supposed ‘best’ oatmeal cookie recipe with a little bit of research, and based on the reviews, I think this one from Ricardo is the winner.
You will need:
- “1 1/2 cups (375 ml) unbleached all-purpose flour
- “1 1/2 cups (375 ml) quick-cooking rolled oats
- “1/2 teaspoon (2.5 ml) baking soda
- “1/4 teaspoon (1 ml) salt
- “1/2 cup (125 ml) unsalted butter, softened
- “1 1/4 cups (310 ml) brown sugar
- “1/4 cup (60 ml) canola oil
- “1 teaspoon (5 ml) vanilla extract
- “1 egg
- “With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two large baking sheets with parchment paper.
- “In a bowl, combine the flour, oats, baking soda, and salt. Set aside.
- “In another bowl, cream the butter, brown sugar, oil, and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, combine with the dry ingredients.
- “With a 60 ml (¼ cup) ice cream scoop, place six to seven dough balls on each baking sheet. Press the balls so that they are about 2-cm (¾-inch) thick.
- “Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool on a wire rack. Serve warm or cold,” the recipe states.
If you’re feeling adventurous, feel free to add in some raisins, chocolate chips, nuts, or really whatever you think will complement an oatmeal cookie.
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