Soft Baked Oatmeal Cookies

Original, Chocolate chip, Raisin, Cranberry, or any thing else you can think of works in these cookies !

Oatmeal Cookies soft baked and perfectly warm for a rainy or cold day! A lovely companion to come hot tea or coffee. This recipe makes for the most sweet oatmeal cookies.

The ingredients overview:

The oats – I used large flake because they have such a nice substantial presence over quick oats or steel cut which are both smaller.

The egg– this helps bind everything. Other recipes use honey but this recipe has enough sugar! So, I like just one egg.

The flour– helps add size and weight to the cookies. Also a binding agent.

The baking powder/baking soda– these are the leavening agents which give the cookies great height! we like our cookies large right!

The vanilla– added sweetness

The brown sugar & granulated – the combination of the two will help these cookies to be soft baked but with a slight crisp bottom. The combination makes for sweetness without just gritty taste from only using too much of one.

The butter– unsalted is best * at room temperature, however any butter works, even margarine.

The Method:

First make the flour mixture by sifting together the flour, baking powder, baking soda, and salt.

Then we want to cream the butter and both sugars.

We then add the vanilla and the egg and beat until smooth.

After this, we add the flour & large flake oats – folding them in.

Next we use a cookie scoop to make the cookie balls and place them on a baking sheet. We bake for about 10-15 mins for the larger size. Or 10 mins for a more medium size of cookies.

The recipe:

Soft Baked Oatmeal Cookies

Prep timeBake timeTotal time
10 mins10-15 mins25 mins
Yields: 20 medium cookies ~ 10 large cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups large flake oats
  • 3/4 cups mix in *optional*

Procedure:

Preheat oven to 375 Degrees F for Larger cookies or 350 Degrees F for medium cookies.

In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Once combined set aside.

In another larger mixing bowl cream the butter with the brown sugar and granulated until smooth but grainy texture appears. Make sure the brown sugar specifically, is not clumpy.

Add the egg and vanilla extract and cream for another minute to incorporate.

Now, fold in the flour mixture and make sure to scrape the edges of the bowl to include all the ingredients. Once well mixed fold in the oats 1/2 cup at a time. This is now the time to mix in any add ins : *chocolate chips, raisins, cranberries etc.* if desired.

Using a cookie scoop or a regular spoon scoop balls and place on a parchment lined or buttered baking sheet.

Bake the cookies for 10-15 minutes for medium, or 15 for larger cookies. Let cool for a few minutes before eating!

Enjoy!

Happy Baking

Chewy Peanut Butter Cookies

Peanut Butter Dreams

These cookies are what Peanut Butter dreams are made of !

This is what you’ll love

  • Chewy cookies without getting stuck
  • Simplest ingredients/steps
  • Rich & Strong PB flavour *for all my fellow PB lovers !
  • Even cookie size

Steps: Your soon to be “go to” cookie recipe:

  1. The dry mix:

whisk the flour, baking powder , salt to make the dry mix.

2.The creamed butter:

whipping the butter until softened and creamy then adding the sugar, eggs, vanilla and of course the Peanut Butter!

3. Combining the flour & peanut butter mixtures

4.Rolling out balls and freezing for 15 mins

5.Coating in granulated sugar

6.Bake & devour!

A cookies multiple ways:

dipped, sandwiched, jam/jelly filled or plain these cookies are a hit!

Chocolate Dipped

Ice Cream Sandwiched

The Recipe

Prep timeBake timeTotal time
15 mins10 mins~25 mins
Yields 2 dozen medium cookies

Chewy Peanut Butter Cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups smooth peanut butter
  • 1 teaspoon vanilla
  • *sugar for rolling*

Procedure:

Step 1)

In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt until all are evenly combined. Set aside.

Step 2)

In another, medium sized bowl cream the *room temperature* butter and sugar for 2-5 mins until it appears fluffy and whipped.

I recommend using an electric mixer. But, by hand works just as well.

Add the vanilla and eggs -one at a time and precede to mix them on medium with an electric mixer or by hand.

Step 3)

Combine the dry flour mixture and the butter mixture by folding the dry into the wet with a rubber spatula or wooden spoon. Mix the two until a thick cookie dough texture forms without any visible flour un-mixed.

Step 4)

Use a medium cookie scoop, a tablespoon, or regular spoon to make balls about a tablespoon in size. Roll the balls in your hands and then, roll in granulated sugar. place on a parchment or silicon lined cookie sheet. Freeze for 15 mins.

Step 5)

Preheat the oven to 350 Degrees F (177 C).

With a fork press down to imprint the cookies. Press in one direction, then in the opposite to form a hashtag (#) imprint.

Bake the cookies for 10-12 mins. They will be soft once done, but they will firm up upon cooling.

Enjoy!

Happy Baking!