The Oatiest Oatmeal Cookies Ever
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375 degrees F
2
Spread the oats into a single layer on a baking sheet
3
Bake until lightly toasted, about 20 minutes
4
Cool the oats for 2 to 3 minutes on the sheet
5
Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes
6
Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine
7
Set aside
8
Line baking sheets with parchment paper
9
Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes
10
Stop once to scrape down the sides of the bowl
11
Reduce the mixer speed to the lowest speed and add the vanilla extract and egg
12
Mix to combine
13
Slowly add the flour mixture until just combined
14
Stop once to scrape down the sides of the bowl
15
Add the remaining toasted oats and the raisins, if using, and mix to combine
16
Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound
17
Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through
18
Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely