Oatmeal Cookies
Ingredients
3 ounces all-purpose flour
2 1/2 ounces oat flour
6 ounces old-fashioned rolled oats
1 1/2 ounces steel-cut or Irish oats
5 ounces pecan pieces, toasted
6 ounces dried cranberries
8 ounces unsalted butter, soft but cool
5 ounces light brown sugar
3 1/2 ounces white sugar
1 teaspoons kosher salt
1 1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 large egg, straight from the fridge
Directions
- Adjust oven rack to middle position and preheat to 350 degrees. Sift flour into a medium bowl. Add oat flour, rolled oats, steel-cut oats, toasted nuts, and dried fruit.
- Combine butter, brown sugar, white sugar, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat for about 30 seconds. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add the dry ingredients, and mix to form a stiff dough.
- Arrange 32 1-ounce (2 tablespoon) portions of dough on parchment-lined aluminum baking sheets, leaving 2 inches between them. Flatten into 1/2-inch discs; if you like, sprinkle each with a pinch of salt. Bake until puffed and light gold around the edges, but pale and steamy in the middle, about 12 minutes.
- Cool on the baking sheet until set, about 5 minutes. Enjoy warm, or store in an airtight container for up to 2 days at room temperature.
Notes
- from Bravetart: Iconic American Desserts by Stella Parks