Friendly Kitchen Oatmeal Cookie
I’m always on the quest for a new cookie recipe that might be just a little better than my current favorite. I’m fickle that way. I’ve never really been very happy with my standard oatmeal cookie recipe, and The Picky Apple has been asking that I try some new ones. I’ve always felt like oatmeal cookies were a little bit boring. But I think that’s because I just hadn’t really found a GOOD oatmeal cookie recipe. Turns out that oatmeal cookies have the potential to be really great…who knew?!
I made this recipe for a crawfish boil over the weekend. It made LOTS of cookies, but every last one got eaten at the party. I got lots of compliments on this recipe, and all credit goes to Anna at Cookie Madness. She and Martha are my go-to sources for all things cookie related!
Friendly Kitchen Oatmeal Cookies
from Cookie Madness
- 8 oz unsalted butter (230 grams)
- 1 1/4 cups granulated sugar (240 grams)
- 1/2 cup brown sugar (100 grams)
- 2 large eggs
- 2 tablespoon milk, soy or regular milk (30 ml)
- 2 tsp. vanilla extract
- 1 3/4 cups unbleached all purpose flour (220 grams)
- 1 tsp. baking soda
- 1 tsp. sea salt (if you’re using salted butter, skip this)
- 3 cups rolled oats (300 grams)
- 2 cups chocolate chips
- 1 cup shredded unsweetened coconut (80 grams) — optional
Preheat the oven to 375 F.
Cream the butter and the sugars with an electric mixer until light. Beat in the egg, then the milk and the vanilla extract.
Stir the flour, baking soda, baking powder and salt together and gradually stir the flour mixture into the sugar mixture until it’s incorporated. Stir in the oats chocolate chips and coconut (if using).
Drop dough, making 1 inch rounds, onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake on center rack for 10 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely