Monday, March 2, 2015

Oatmeal Cookies

Chocolate chips cookies or oatmeal cookies??? Doesn't matter which one you like, they both are the easiest sweets to bake. The cookie dough freezes well, so there you have it. Make a batch of cookie dough and freeze them until... poof... fresh baked cookies in about 15 minutes (excluding preheating the oven and cooling the cookies time). I know life without cookies is just painful.

A few reasons why I luv my oatmeal cookies recipe. First, I can mix and match the adds-in. This makes it easy for me to bake different flavor oatmeal cookies. Some of my favorites combinations are chocolate chip and raisins, raisins and cranberries (perfect for the Fall), walnuts or other nuts and raisins, or just raisins. Whatever adds-in you choose, be sure the total amount is between 1/4 cup to 1/3 cup.

Second reason, oatmeal cookies for breakfast. Yeah, you know, instead of oatmeal in a bowl, have it as cookies. Click here for chocolate chip cookies recipe. They are also great for breakfast cookies. If you are avoiding gluten, try the quinoa oatmeal cranberry cookies.

Oatmeal Cookies
adapted from William Sonoma's oatmeal-chocolate chips cookies
makes 20

1 large egg
1/4 cup (2 oz) granulated sugar
1/4 cup (1.7 oz) light brown sugar
1/4 cup (2 oz) coconut oil or palm shortening
1/4 cup (2 oz) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
3/4 cup (2.2 oz) old fashioned rolled oats
1/4 - 1/3 cup of the following options (mix and match to your liking): raisins, chocolate chips or chunks, dried fruits, chopped nuts of choice, or come up with your own adds-in
  1. Line a nonstick matt or parchment paper over the baking pan. Set aside.
  2. In a large bowl, whisk together the egg, sugar, and coconut oil or palm shortening. Set aside.
  3. In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, rolled oats, and your preferred adds-in.
  4. Add the rolled oat mixture into the egg mixture.
  5. Combine everything using a fork or a whisk.
  6. Using a small scooper, scoop them into a prepared baking pan. TIP: Place the cookie dough as close together as possible to save room. Remember, they are only needed to be frozen.
  7. Freeze the cookie dough for at least 30 minutes. TIP: After the cookie dough is frozen, transfer them to a plastic bag, label, and keep them frozen for up to 6 months. When ready to bake, follow the next step.
  8. Preheat the oven to 350F degree.
  9. On a prepared baking pan, arrange the cookie dough so that they are 1-2 inch apart. NOTE: I usually bake about 5-6 cookies at a time. I place the rest of the cookie dough in a freezable bag.
  10. Bake in a preheated oven until golden brown around the edges, about 13-15 minutes.
  11. For crispy oatmeal cookies, turn off the oven but leave the cookies in the oven for another 3-5 minutes.
  12. Transfer the cookies to a wiring rack to cool completely. Enjoy them for breakfast or snack. Perfect for lunchbox too. 
STORING: Keep the oatmeal cookies in an air tight container at a room temperature for up to 3 days.

Allergy Info: These oatmeal cookies are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut or palm), and fish.

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