Every super food list I come across has to have oats somewhere in the top ten.
Healthy doesn't necessarily mean boring or distasteful. So although oatmeal cookies may not be the ideal form of consuming oats, it is nonetheless and a satisfying and delicious one.
These cookies are the plainer sister of the oatmeal m&m cookies I promised a while back.
You can eat them any time throughout the day, but I prefer them best for breakfast. That way, I won't be dizzy with hunger by lunchtime.
These cookies are as simple as can be. They can be made with manual mixing, no need for any gadgets.
But I have a food processor, and just put all the ingredients in, roll the dough into balls, then ten-ish minutes in the oven, and I'm done!
These delightfully chewy oatmeal cookies are highly recommended with a cold glass of milk, or a freshly brewed mug of black coffee, or even a steaming cup of hot chocolate.
1 cup flour
1 1/2 cup oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 cup butter, soft
1/2 tsp vanilla
Preheat oven to 375F.
Place all the dry ingredients in the food processor and pulse until ingredients are evenly distributed.
Add the butter, egg, and vanilla, blitz again until a damp crumbly dough will form.
Press the dough in your fist and it should hold together.
Form about 20 balls with the dough.
Place decently separated on a baking sheet (they will spread out).
Bake for 12 to 15 minutes.
Let cool slightly in the baking pan before attempting to transfer, to allow them to harden a bit and hold their shape.
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