Raisins or no? When it comes to oatmeal cookies, folks fall into two camps. For the no-raisin folks, consider these buttery, crisp on the outside, soft-in-the-middle oatmeal cookies. We employ our signature two-extract approach with Pure Vanilla Puree and Natural Hazelnut Flavor along with the perfect amount of Baker’s Salt. Nutty, buttery, rich and warm oatmeal cookies. You’ll never miss the raisins.
Time: 35 min
Makes 24 cookiesRating
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Loading...| 1 1/2 cups old-fashioned rolled oats | |
| 1/2 cup all-purpose flour | |
| 1/2 tsp baking soda | |
| 1/2 tsp Baker's Salt | |
| 6 Tbl unsalted butter, room temperature | |
| 1/2 cup packed dark-brown sugar | |
| 1/4 cup granulated sugar | |
| 1 large egg | |
| 3/4 tsp Pure Vanilla Puree | |
| 3/4 tsp Natural Hazelnut Flavor |
| 1. | Preheat oven to 350°F. |
| 2. | Process half of the oats in a food processor until they are a powder - the consistency of dry grits. |
| 3. | In a medium bowl, whisk together oats, flour, baking soda, and Fleur de Sel; set aside. Using a handheld or stand mixer, beat butter and sugars until light and fluffy. Stop the mixer and scrape down the bowl about three times during the process to fully incorporate the butter and sugars. Add egg, Pure Vanilla Puree and Natural Hazelnut Flavor. Gradually add the oat mixture; beat just until combined. |
| 4. | Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart,. Bake until cookies are golden brown but still soft--about 12 minutes. Cool 5 minutes on the cookie sheets then transfer cookies to a wire rack to cool completely. |
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