The Oatiest Oatmeal Cookies Ever

Name: The Oatiest Oatmeal Cookies Ever
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 170 grams dark brown sugar; 1 large egg; 99 grams granulated sugar; 1 teaspoon ground cinnamon; 1 pinch Pinch kosher salt; 454 grams old-fashioned rolled oats; 113 grams raisins, optional; 283 grams unsalted butter, at room temperature; 1 teaspoon vanilla extract

The Oatiest Oatmeal Cookies Ever might be just the dessert you are searching for. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 144 calories. This gluten free and vegetarian recipe serves 36. Head to the store and pick up baking powder, raisins, egg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 8 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

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Oven

Spread oats into a single layer on a half sheet pan.

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Spread

Oats

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Frying Pan

Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.

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Oats

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Oven

Frying Pan

Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes.

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Whole Wheat Flour

Oats

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Food Processor

Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

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Baking Powder

Cinnamon

Salt

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Food Processor

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. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract.

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Vanilla Extract

Butter

Egg

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Stand Mixer

Bowl

Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl.

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All Purpose Flour

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Bowl

Add the remaining toasted oats and the raisins. Stir to combine.

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Raisins

Oats

Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound.

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Dough

Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

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