Best Oatmeal Cookies

Source: Toronto Star

1 cup butter
1 cup sugar
1/2 cup
packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
3/4 teaspoon baking soda
1/8 teaspoon
baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 1/2 cups rolled oats

Preheat oven to 350. Line a cookie sheet with parchment paper.  Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla. Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.

Options: Add chopped Callebaut White chocolate and sprinkle with sea salt.  Add toasted coconut, raisins, cranberries, etc...
For a lacy - thinner buttery cookie, reduce the flour to 1 cup.  Cookies will spread more so be sure to space further apart.
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