Oatmeal Brown Sugar cookies
- Number of Servings: 24
Ingredients
1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)1 cup all-purpose flour (be sure to measure properly*)½ teaspoon baking powder⅛ teaspoon baking soda½ teaspoon salt8 tablespoons (1 stick) margarine, softened but still cool1 cup packed dark brown sugar1 large egg¾ teaspoon vanilla extract1 cup semi sweet chocolate chips
1. Set the racks in upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, combine oats, flour, baking powder, baking soda and salt and stir to mix well.
4. In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula, then add egg and vanilla and beat again until smooth, about 30 seconds.
5. Add flour and oatmeal mixture and mix on low speed until just combined; add chocolate chips. Do not over-mix.
6. Drop dough into 2-tablespoon mounds (about the size of a golf ball) about 3 inches apart onto prepared baking sheets (you should have twelve on each sheet). Bake until edges are slightly golden but centers are still pale, about 15 to 18 minutes. Let cookies cool on baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer cookies with a spatula. Once cool, store cookies in an air-tight container.
Number of Servings: 24
Recipe submitted by SparkPeople user LEIGHWOMAN.
2. In a medium bowl, combine oats, flour, baking powder, baking soda and salt and stir to mix well.
4. In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula, then add egg and vanilla and beat again until smooth, about 30 seconds.
5. Add flour and oatmeal mixture and mix on low speed until just combined; add chocolate chips. Do not over-mix.
6. Drop dough into 2-tablespoon mounds (about the size of a golf ball) about 3 inches apart onto prepared baking sheets (you should have twelve on each sheet). Bake until edges are slightly golden but centers are still pale, about 15 to 18 minutes. Let cookies cool on baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer cookies with a spatula. Once cool, store cookies in an air-tight container.
Number of Servings: 24
Recipe submitted by SparkPeople user LEIGHWOMAN.
Nutritional Info Amount Per Serving
- Calories: 112.2
- Total Fat: 4.1 g
- Cholesterol: 8.9 mg
- Sodium: 76.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
Member Reviews