Author Notes
The best oatmeal cookies I've ever baked. Thanks to Merrill Stubbs from Food52. —Oh Sweet Day!
Ingredients
-
1 cup
all purpose flour
-
3/4 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1 teaspoon
salt
-
1/4 teaspoon
ground cinnamon
-
14 tablespoons
unsalted butter, room temp
-
1 cup
granulated sugar
-
1/4 cup
packed light brown sugar
-
1 piece
large egg
-
1 teaspoon
vanilla extract
-
2 cups
roll oats
Directions
-
Preheat oven to 350F. Line two baking sheets with parchment paper.
-
In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
-
In a standing mixer fitted with the paddle attachment, cream butter and two sugars until light and fluffy, about 5 minutes.
-
Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.
-
On low speed, add flour mixture until just combined. Then fold in oats by hand.
-
Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies.
-
Bake for 13 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.
See what other Food52ers are saying.