Intro
This recipe was developed by Sharon Davis and baked often because it qualifies as a “breakfast, lunch and snack” cookie. “It was great for teaching and engaging little bakers—they could begin to measure or could add the pre-measured ingredients they’d helped pick as their “designer” ingredient. Select optional ingredients to create your own family “designer” cookie.
Designer Oatmeal Cookies
This recipe was developed by Sharon Davis and baked often because it qualifies as a “breakfast, lunch and snack” cookie. “It was great for teaching and engaging little bakers—they could begin to measure or could add the pre-measured ingredients they’d helped pick as their “designer” ingredient. Select optional ingredients to create your own family “designer” cookie.
Servings servings
Baking Temp 375°F
Equipment
- Small mixing bowl
- Stand Mixer Fitted with Paddle
Ingredients
- ⅔ cup whole wheat or all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1.5 cups quick-cooking oats or old-fashioned oats, uncooked
- ¾ cup chocolate baking chips, moist raisins* or dried fruit, or a combination
- ½ cup chopped nuts or sunflower seeds unsalted, roasted
- *Avoid crumbly cookies by soaking raisins in water for 5 minutes and drain.
Instructions
Designer Oatmeal Cookies
- Preheat oven to 375°F.
- In small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- In bowl of stand mixer fitted with paddle, combine butter, brown sugar, granulated sugar, egg and vanilla. Beat until creamy.
- Add flour mixture and oats to creamed mixture and thoroughly combine.
- Add baking chips or fruit and nuts.
- Drop by rounded tablespoonfuls 2 inches apart onto two ungreased or parchment-lined baking sheets.
- Bake cookies 8 – 10 minutes, until golden brown. Cool on baking sheet for 2 minutes; remove to wire cooling rack to finish cooling.
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