Oatiest Oatmeal Cookie

Name: Oatiest Oatmeal Cookie
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 170 grams dark brown sugar; 2 larges eggs; 99 grams granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons kosher salt; 454 grams old fashioned rolled oats; 227 grams raisins; 283 grams unsalted butter, room temperature; 2 teaspoons vanilla extract

If you have roughly 27 minutes to spend in the kitchen, Oatiest Oatmeal Cookie might be a tremendous gluten free and lacto ovo vegetarian recipe to try. This recipe serves 36. One serving contains 156 calories, 2g of protein, and 8g of fat. A mixture of baking powder, brown sugar, old fashioned rolled oats, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced dessert. Oatiest Oatmeal Cookie, The Oatiest Oatmeal Cookies Ever, and Oatmeal Cookie Cream Chocolate Chip Cookie Sandwiches are very similar to this recipe.

Instructions

Watch how to make this recipe.

Heat the oven to 375 degrees F.

Equipment you will use

Oven

Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes.

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Spread

Oats

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Oven

Remove the oats from the oven and let cool for 2 to 3 minutes.

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Oats

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Oven

Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour.

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Whole Wheat Flour

Oats

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Food Processor

Add the baking powder, cinnamon and salt and pulse to combine.

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Baking Powder

Cinnamon

Salt

Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.

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Granulated Sugar

Brown Sugar

Vanilla

Butter

Egg

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Stand Mixer

Bowl

With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound.

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Ice Cream

Raisins

Dough

Oats

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Ice Cream Scoop

Blender

Bowl

Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges.

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Oven

Remove the pans from the oven and let the cookies cool on the pans for 2 minutes.

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Oven

Transfer the cookies to a cooling rack to cool completely.

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Wire Rack

Equipment

Ingredients

Servings:

1teaspoon

baking powder 170grams

dark brown sugar 2larges

eggs 99grams

granulated sugar 1teaspoon

ground cinnamon 0teaspoons

kosher salt 454grams

old fashioned rolled oats 227grams

raisins 283grams

unsalted butter, room temperature 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Oatmeal Cookie. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try Rombauer California Zinfandel ( half-bottle). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 20 dollars per bottle.

Rombauer California Zinfandel ( half-bottle)

Our classic California Zinfandel is dark purple-ruby, with a bright crimson hue. On the nose, concentrated aromas of blackberry and raspberry meld with clove and spice. Lush flavors of raspberry, blackberry jam, plums and vanilla flood the palate, followed by touches of white pepper in the background. Plush and round tannins and great length make for a fresh and enticing finish.