Cooking is definitely not my forte, and while there’s that, there’s baking. There are a few things I can bake really well, in my very small dictionary of recipes and Oatmeal cookies are one of them.
My favourite kind of oatmeal cookies are the chewy ones, and I love packing them with dried berries, nuts and of course chocolate.
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 Tablespoon vanilla extract
- 1 Tablespoon molasses
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole rolled oats
- 1 cup dried berry of your choice
- optional: 1/2 cup of your choice of nuts and CHOCOLATE
- Using a hand mixer or a stand mixer, mix the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, mix the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients (step 1) to the dry ingredients (step 2) and mix on low until combined. Beat in the oats, berries, nuts / chocolate on low speed. Dough will be thick, yet very sticky. Chill the dough for at least 30-60 minutes in the refrigerator (the longer you chill it for, the more flavourful it gets).
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The center will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Voila! I’m not genius but Sally is 🙂 Do check out her recipes