Perfect oatmeal cookies just the way you like them. Baked to be chewy or crispy, as well can be made with chocolate chips or raisins, depending on your personal preference.
Dads Favourite Oatmeal Cookies
Ingredients Makes: approx. 20 cookies Time: 1 hour
1/2 cup unsalted butter (sub. 1/4 cup for coconut oil)
2/3 cup organic sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
1/2 tsp cinnamon powder
Pinch sea salt
1/2 tsp baking soda
1 1/2 cup quick rolled oats (sub. 2 Tbsp for ground flax and/or chia seed)
1/4 cup chocolate chips ~or~ raisins (optional)
Note: The substitute options offer nutritional alternatives to the recipe. The coconut oil substitute will cause the cookies to flatten out more when baking than if using only butter.
Prepare cookie sheets. Line two cookie sheets with parchment paper to prevent sticking and to reduce burning bottoms of cookies.
Combine wet ingredients. Cream the butter and sugar together well. Add egg and vanilla and beat until light and fluffy.
Combine dry ingredients. Sift together the flour, cinnamon, sea salt and baking soda.
Combine wet and dry ingredients. Fold the dry ingredients into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats; as well the ground flax and chia seeds if including. Lastly stir in the chocolate chips or raisins.
Create cookies. With slightly wet hands, create walnut-sized balls of cookie dough and place them onto the parchment lined aluminum cookie sheet about 2-inches apart. Wet hands prevent the cookie dough from sticking to the hands. Slightly wet hands to flatten cookies to just under 1-inch thickness, they will flatten more while cooking.
Bake. Bake at 350 degrees F. for about 8 to 10 minutes. For a chewy texture bake cookies for 8 minutes, for crispy cookies bake for a full 10 minutes.
Remove cookies from oven immediately after baking and transfer to a cooling rack with a spatula. Cookies keep good for a week, enjoy.
Recipe shared by: J. Marshall
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