This recipe need to be attributed to my two fellow companions in crime this night who both appreciate oatmeal-based totally cookies as much as I do.
Next time, we plan on taking part in those with a mug of decadent darkish warm chocolate. For now, a few hot tea will do. It’s no longer surely December but, in any case.
And as a sidenote, for those of you who are serious cookie fans, I recommend investing in a nonstick silicone baking mat to match a ordinary baking sheet (associate links). I use those for baking cookies, roasting vegetables, baking fish, and greater – and it makes smooth up a breeze without any want for greasing the pan!
- ¼ cup unsalted butter
- 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoons brown sugar
- 1 large egg
- 2 cups old fashioned oats + ¼ cup hot water
- 1 cup all purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup each: dried cranberries, chopped pecans, chocolate chips
- Preheat the oven to 350.
- In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
- In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
- Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
- Refrigerate dough for at least 10 minutes.
- Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
- Let the cookies cool fully before removing them from the baking sheet.