Makes 18 cookies
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 Cup light brown sugar
- 1/2 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour
- 2 cups rolled oats (not quick cooking)
In the large bowl of stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well bladed. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
Preheat the oven to 375°. Line a large baking sheet with parchment paper.
Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Bake one sheet at a time. 12-14 minutes
You could add raisins and/or nuts but I don't.
Another cleanup but worth the energy and time.
"Big Red" did the mixing for me.
Sorry I must have missed it. Sounds yummy.ReplyDelete