- 1/2 cup (1 stick room temperature) Butter unsalted
- 1/2 cup (106 g) Dark Brown Sugar
- 1/2 (99 g) Sugar white
- 1 Egg
- 1 tsp Vanilla bean paste
- 1 cup (120 g) All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Kosher Salt
- 1-1/2 cups (Old Fashion Oats) Old fashion oats
- 1 cup Blueberries dried sweetened
- 1/3 cup Cinnamon Chips
- 1/2 cup Chopped walnuts
My hubby is not as fond of shortbread cookies as he is of chocolate chip or oatmeal cookies. To make him happy, I decided to make an oatmeal cookie this week. I love using the Old Fashion Oats for oatmeal cookies, but honestly, I have used whatever I had on hand, and they still turn out good.
My old standby “MedicalNewsToday” website for the benefits of certain ingredients did not fail me for oatmeal. Feel free to learn the benefits of oatmeal at their site.
Most people add raisins to their oatmeal cookies, but I could not help adding walnuts instead for a nutty taste.
There was also half of a bag of cinnamon chips, which goes very well with oatmeal. Apples and cinnamon are a favorite together but I decided this time to use dried blueberries. This cookie reminds me of breakfast.
These cookies are crunchy on the outside, mostly due to the oatmeal and the dark brown sugar. But they are chewy on the inside. This makes them a perfect candidate to go along with a large glass of cold milk. Whether you are a dipper or not, milk is a great accompaniment. These are super quick and easy to make, so I hope you enjoy them!
Things I Use:
My new Spring Chef measuring spoon arrived this week. This set did not disappoint me on the quality or how easy they are to use.
The Oxo good grip collection is the easiest on my hands. I have other metal-handled cookie scoops and the metal starts to become uncomfortable after a while.
The My Weigh kitchen scale is on sale so I thought I would add it.
Weigh or measure the white and dark brown sugars into a small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt, old fashion oats and run a whisk through to blend. Don't forget to use the Tare button between each ingredient.
In a stand or hand-held mixer, blend the sugars and butter for 2 to 3 minutes. It will get a light brown color and start to look a little whipped. In a small bowl, crack the egg into it; this will ensure you do not get any eggshells in your cookie batter. Add the egg from the bowl to the butter and sugar mixture. Add the vanilla bean paste and blend till the egg is incorporated. I stop and scrape down the sides and across the bottom. I turn the mixer back on to a low speed and add the flour and oats mixture. This is a thick batter, but you want to make sure all the flour is mixed through. I scrape along the bottom to make sure all the dry ingredients are incorporated. Add the blueberries, cinnamon chips, and walnuts and mix for another 30 seconds. Chill the cookie dough for about 15 minutes.
Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper. Take a medium cookie scoop; I scoop and press the bottom flat, so it is a nice mound shape. These do not spread much when they bake, so that you can do half the batter onto each cookie sheet pan. Taking a flat bottom water glass, I press the bottom of the glass down onto the mound, so it is round 1" thick disk shape. Bake for 11-13 minutes. The tops of the cookie will be very soft, but they firm up quickly. Leave on the pan for 1-2 minutes before moving to a cooling rack.