Oatmeal Cookies 4 Ways

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 1/2 cups Oatmeal

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 2 cups Flour, unbleached
  • 4 cups Mix-ins--like chocolate chips
  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1 cup Butter

Found on amindfullmom.com

Description

Ingredients

• 2½ cups blended oatmeal (see tip)
• 2 cups unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter at room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla.
• 4 cups mix-ins--like chocolate chips, raisins, cranberries, walnuts, toffee, candy bars, etc

Directions

• In large bowl, mix together dry ingredients.
• In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 7-8 minutes. Add the eggs and vanilla and beat until well combined.
• Stir the dry ingredients in the wet ingredients until just combined.
• Add in mix-ins to batter (either all at once or divide dough into different bowls and add in different mixtures for each batch of dough.)
• Refrigerate dough for at least 30 minutes.
• Preheat oven to 375 degrees F.
• Using a tablespoon for each cookie, roll into a ball.
• Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a minute or two before transferring to a cooling rack.
• Tip: This recipe calls for 2½ cups of blended oatmeal. So basically you put oats into your blender and whirl away until a powdery substance forms. The important part of this is to measure the oats AFTER you blend them, not before–baking is a science.