I cobbled this together from several sources that I can't remember! I think one of the was the base for date squares. Use rolled oats, not quick cook! Lower down is the original much larger recipe.
1 - I'm changing lots. Going with room temperature butter instead of melted, mixed in with sugar, then oil and vanilla, followed by oats, then mix together flour, b.s. and salt and adding that last. I made it with the melted butter and it was a bit of a mess, then I realized that I don't need to melt the stuff at all!
2 - Much better, more flavorful, but I overcooked them a bit, the became a bit hard. I was distracted and forgot to take them out of the oven when the 12 minute timer rang.
Makes ~40 cookies (1 oz / 28 g each)
335 g butter, room temperature
250 g brown sugar
1½ Tbsps. oil
1½ Tbsps. vanilla
235 g oats (old-fashioned or large-flake)
330 g flour
1½ tsps. baking soda
2 tsps. salt
- Preheat oven to 375°C.
- In a stand mixer whip the butter and sugar together.
- Add oil and vanilla.
- Next to go in are the rolled oats.
- In a separate bowl combine the flour, baking soda and salt.
- Add this dry mix to the mixer bowl and mix until everything is combine.
- Line baking sheets with parchment.
Mix wet ingredients: melted butter + oil + vanilla. Stir to combine.Mix dry ingredients: flour, oats, sugar, baking soda, salt.Add wet to dry, stir until fully incorporated. Dough will be thick.- Spoon out 1oz balls and flatten halfway.
- Bake 10–12 minutes, until edges are golden.
Makes 100 cookies (1 oz / 28 g each)
¼ cup oil
1 Tbsp vanilla
550g oats
775g flour
1 tbsp, 2 tsp soda
1 tbsp, 2 tsp salt
- Preheat oven to 375°C. Line baking sheets with parchment.
- Mix wet ingredients: melted butter + oil + vanilla. Stir to combine.
- Mix dry ingredients: flour, oats, sugar, baking soda, salt.
- Add wet to dry, stir until fully incorporated. Dough will be thick.
- Spoon out 1oz balls and flatten halfway.
- Bake 10–12 minutes, until edges are golden.
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