I love oatmeal cookies. Usually I follow a recipe by Ina Garten, splitting the recipe in half to get about a dozen c
cookies. This recipe from Cooking Classy is similar and claims to make one cookie. However, after preparing the dough as directed, there was clearly enough for two cookies and that is how I am presenting it.
- 2 Tbsp. butter
- 1 Tbsp. whisked egg (see Notes)
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup quick (old fashioned) oats
- 1/8 tsp. baking soda
- 1/8 tsp. cinnamon
- 1 pinch salt
- 1/8 tsp. vanilla extract (optional)
- 2 Tbsp. raisins (or 3 Tbsp. chocalate chips)
- 1 1/2 Tbsp. chopped walnuts or pecans
- Preheat oven to 350 degrees (F).
- In a small bowl microwave the butter until (almost) fully melted.
- Add the egg and vanilla (if used) and stir.
- Add the sugar, flour, oats, baking soda, cinnamon and salt.
- Stir the (very thick) dough until well blended then mix in the nuts and raisins.
- Divide the dough in two, place (as mounds) on a parchment lined baking sheet about two inches apart. Flatten slightly wtih a damp hand.
- Bake for 13 – 15 minutes. The edges and bottom should brown, the center will be soft until cooled.
- Allow to cool.
In a larger recipe it is not possible to scale down one egg so just crack the egg in a very small bowl, whisk together the yolk and white then measure out the one Tbsp. required in the recipe.
Instead of light brown sugar use 2 Tbsp. dark brown sugar plus 2 Tbsp. Splenda to save some calories.