Designer Oatmeal Cookies
This recipe was developed by Sharon Davis and baked often because it qualifies as a “breakfast, lunch and snack” cookie. “It was great for teaching and engaging little bakers—they could begin to measure or could add the pre-measured ingredients they’d helped pick as their “designer” ingredient. Select optional ingredients to create your own family “designer” cookie.
Servings 24 servings
Baking Temp 375°F
Equipment
- Small mixing bowl
- Stand Mixer Fitted with Paddle
Ingredients
- ⅔ cup whole wheat or all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1.5 cups quick-cooking oats or old-fashioned oats, uncooked
- ¾ cup chocolate baking chips, moist raisins* or dried fruit, or a combination
- ½ cup chopped nuts or sunflower seeds unsalted, roasted
- *Avoid crumbly cookies by soaking raisins in water for 5 minutes and drain.
Instructions
Designer Oatmeal Cookies
- Preheat oven to 375°F.
- In small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- In bowl of stand mixer fitted with paddle, combine butter, brown sugar, granulated sugar, egg and vanilla. Beat until creamy.
- Add flour mixture and oats to creamed mixture and thoroughly combine.
- Add baking chips or fruit and nuts.
- Drop by rounded tablespoonfuls 2 inches apart onto two ungreased or parchment-lined baking sheets.
- Bake cookies 8 – 10 minutes, until golden brown. Cool on baking sheet for 2 minutes; remove to wire cooling rack to finish cooling.