These oatmeal cookies are based on the iced oatmeal cookies of my childhood. My grandma was an avid baker and would make delicious soft oatmeal cookies but also made a special place in the cookie jar for those crunchy, iced oatmeal cookies that one could find in the market! These are a combo of both of those memories!
These oatmeal cookies are based on the iced oatmeal cookies of my childhood. My grandma was an avid baker and would make delicious soft oatmeal cookies but also made a special place in the cookie jar for those crunchy, iced oatmeal cookies that one could find in the market! These are a combo of both of those memories!
Recipe by Mareh Bleecker.
Ingredients
1 cup - Rolled Oats
1 c All-Purpose Flour
1/2 tsp - Salt
1/2 tsp - Baking Soda
1/2 cup - Ben’s Pure Granulated Maple Sugar
1/4 cup - Brown Sugar
1 tbsp - Buttermilk or Milk
1 Egg - room temperature
1 tsp - Vanilla
1/2 tsp - Orange Zest
4 tbsp - Butter, melted
Ben’s Sugar Shack Pure Maple Cream (optional)
Flaky Salt to finish (optional)
Directions
In a small bowl, combine oats, flour, salt and baking soda. Set aside.
In a large bowl combine sugars, vanilla, buttermilk, orange zest and egg.
Using a whisk, whip the egg and sugar mixture for at least 2 minutes or until the mixture is thick and pale yellow.
Drizzle in the melted butter while whisking.
Add the dry ingredients to the sugar and egg mixture.
Fold gently with a rubber spatula, until the mixture just comes together.
Scoop the dough into 15 equal portions.
Bake for 9-12 minutes or until the cookies are just set in the middle.
Cool for 5 minutes and transfer to a cooling rack.
Top with maple cream and a light sprinkle of flaky salt. (Optional but totally delicious!)
