These are pretty good...will give them 9/10, as I want to make them again with a couple of tweaks that I think will get them to be a 10 :) First, I realized I was supposed to use salted butter instead of unsalted (which is why I voiced-over in the video for this). Second, I think these needed to bake slightly less time than what I went. They didn't stay quite as soft as I expected after cooled (microwaving for a few seconds fixed this, though).
Link to my YouTube video of preparation: https://youtu.be/lODeVHgxH70
Original recipe credit: https://www.goldmedalflour.com/recipes/brown-sugar-oatmeal-cookies/43bf1d41-fe8a-496d-aff7-43469eca07f4
Recipe below contains my modifications.
hang on, entry in progress!
- 1 3/4 cups packed brown sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 cup Gold Medal™ all-purpose flour
- 1 cup Gold Medal™ whole wheat flour
- 1 teaspoon baking powder
- 3 cups old-fashioned oats
- Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
- On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
- Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
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