Only Oats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
8 oz old-fashioned rolled oats7 oz oat flour1 oz instant oats1 tsp baking powder1 tsp ground cinnamon¼ tsp nutmegPinch kosher salt9 oz salted butter, at room temperature6 oz dark brown sugar3 1/2 oz granulated sugar1 large egg1 tsp vanilla extract
Preheat the oven to 375 degrees F.
Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.
In a bowl, whisk together the oat flour, instant oats, baking powder, cinnamon, nutmeg and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
Combine the butter and sugars in a bowl and cream until light, about 3 minutes.
Add the egg and vanilla extract, mixing well.
Slowly add the flour mixture until just combined.
Add the toasted oats and fold in.
Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
Scoop 2 tbsp balls of dough (I actually weighed mine, 35g each) onto parchment-lined half sheet pans, leaving 2” between cookies.
Bake until the cookies begin to brown around the edges, about 12 minutes.
Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.
Serving Size: Makes ~28 cookies
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.
In a bowl, whisk together the oat flour, instant oats, baking powder, cinnamon, nutmeg and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
Combine the butter and sugars in a bowl and cream until light, about 3 minutes.
Add the egg and vanilla extract, mixing well.
Slowly add the flour mixture until just combined.
Add the toasted oats and fold in.
Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
Scoop 2 tbsp balls of dough (I actually weighed mine, 35g each) onto parchment-lined half sheet pans, leaving 2” between cookies.
Bake until the cookies begin to brown around the edges, about 12 minutes.
Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.
Serving Size: Makes ~28 cookies
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 173.1
- Total Fat: 9.1 g
- Cholesterol: 26.5 mg
- Sodium: 97.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
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