With the arrival of fall comes a season bursting with warm, comforting flavours. Many associate the pumpkin, chai and cinnamon flavours in drinks and desserts with the end of summer and the transition into cooler months. But in my opinion, oats are one of the tastiest and most underrated flavours of the fall. While many might be quick to think that chocolate chips, dried fruits or peanut butter are the best to incorporate into baking, why are oats so frequently overlooked? Oats make a fantastic and nutritious additive to many desserts and breakfast items we enjoy in the fall, such as cookies, muffins, bars and scones, to name a few. This oatmeal cookie recipe features the perfect combination of a crispy outside and chewy inside — when I made this recipe, the batch was gone within a few short days.
- 1 cup of butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla or almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Makes approximately 2 dozen cookies.
- Melt butter in a pan on stove. Mix melted butter with white sugar and brown sugar. Beat in each egg individual, then stir in vanilla or almond extract. Mix flour, baking soda, and salt together, and then pour in with the rest of the ingredients. Cover and chill for a minimum of one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. Roll and flatten dough into balls roughly the size of a walnut. Make sure to place pieces of dough at least 2 inches apart on cookie sheets, or else cookies will bake sticking together!
- Bake cookies for between 8 to 10 minutes. Let cookies cool for at least 5 minutes afterwards.
Thanks to All Recipes for the recipe and the imagery!