Big Soft Oatmeal Cookies
The title says it all -- those oatmeal cookies are large, tender, buttery and all around perfect bakery-style biscuits! Produced with old fashioned rolled oats, a hint of cinnamon (optional), and plenty of butter, this quaint Favourite cookie is a timeless favourite, and I trust you will give it a try
Straightforward oatmeal biscuits -- unassuming and plain. They do not involve any particular ingredients or elaborate methods, and you most likely have all that you have to have in your pantry right now (go check, I will wait).
I remained true to my mission -- to talk about a recipe for pure biscuits. Plain-looking... possibly, but I guarantee they have amazing personalities.
Soft, big, classic biscuits that taste as though they came fresh!
Prep Time: 40 minutesCook Time: 10 minutesTotal Time: 50 minutes Servings: 23 cookies Calories Writer: Samantha Merritt
Ingredients
Directions
Straightforward oatmeal biscuits -- unassuming and plain. They do not involve any particular ingredients or elaborate methods, and you most likely have all that you have to have in your pantry right now (go check, I will wait).
I remained true to my mission -- to talk about a recipe for pure biscuits. Plain-looking... possibly, but I guarantee they have amazing personalities.
Soft, big, classic biscuits that taste as though they came fresh!
Prep Time: 40 minutesCook Time: 10 minutesTotal Time: 50 minutes Servings: 23 cookies Calories Writer: Samantha Merritt
Ingredients
- 1 cup brown sugar packed (200g)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1-2 cups raisins or chocolate chips discretionary!
Directions
- Beat butter in the bowl of a stand mixer (or having an electric beater) for approximately 30 seconds. Add sugars and beat until fluffy and light (pause to scrape sides and bottom of bowl, if desired ).
- Add eggsone at a time, beating until blended.
- In another bowl, whisk flour, cornstarch, baking soda, salt, and cinnamon together.
- Add flour mixture to butter mix. Make sure you scrape underside and the sides of the bowl ingredients are well-mixed.
- Stir until blended in oats. If using chocolate chips or raisins, stir at this stage.
- Chill dough in refrigerator for thirty minutes.
- Drop cookie by round 2-3 Tablespoon-sized ball on parchment paper, spacing at least 2" apart.
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, facilities might nevertheless be slightly underbaked but should not be uncooked, they will bake completely because they cool).
- Allow cookies to cool completely prior to appreciating and serving.