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Oatmeal cookie recipe

There is something comforting about oatmeal cookies. Maybe it is the warm cinnamon aroma that fills the house when you're baking, or maybe it's the fact that they are considered one of the more "healthy" cookies. Whatever it is, there's nothing like a fresh oatmeal cookie, right out of the oven, to warm your soul.


For these oatmeal cookies, you will need:


1 cup butter, softened
1 cup agave nectar

1 cup succanat

2 large eggs

1 teaspoon vanilla extract

2 cups Golden Buffalo (whole wheat) flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 cups quick cooking oats

1 cup chopped walnuts (optional)

1 cup mini chocolate chips (optional)


Preheat oven to 375. Line cookie sheets with parchment paper and spray with pan spray. Set aside. In a large bowl, combine the flour, baking soda, salt, cinnamon, and oats. Set aside.


In a mixer bowl, cream the butter, agave nectar, and succanat together. When smooth, add the eggs and vanilla. Blend together and then slowly add the dry ingredients. Add the chocolate chips and walnuts and quickly mix together. The batter will be pretty thick and sticky, which is perfect.


Drop the cookies by spoonfuls onto the sprayed pans. Bake for 8 minutes or until the edges of the cookies are golden brown. You want to remove the cookies from the oven while the centers still seem a little undone because they will continue to cook after they are taken out. This will ensure that the cookies stay soft and chewy.


Cool on baking racks. These cookies will keep for up to a week in an airtight container. They also freeze very well if you wrap them in plastic wrap and then place in a Ziploc freezer bag. They will keep for several months in the freezer.


Notes:


The Costco off of Wadsworth and Quincy in Littleton sells a high-quality Madagascar Bourbon Vanilla for around $7.00 a 16 ounce bottle.




I highly recommend Vitamin Cottage's Golden Buffalo (whole wheat) flour. It is very high-quality and delicious. It's available in their refrigerated, bulk foods section.

Comments

  • Lisa 4 years ago

    I am SOOOO making these this weekend! They sound DELICIOUS!!! Thanks, Jessica!

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