Oat Flour Oatmeal Cookies
These oat flour oatmeal cookies feature golden brown, crispy edges and soft, chewy centers! They're perfectly thick and sweet, with plenty of oats.
Equipment
- Stand Mixer with the Paddle Attachment
- baker's half sheet pans
- Silicone baking mats or parchment paper
Ingredients
- ½ cup unsalted butter room temperature
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1¼ cup oat flour I used Gold Medal brand
- 1¼ cup rolled oats Use gluten-free rolled oats if you're gluten intolerant
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper or silicone baking mats.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the vanilla, egg, and the egg yolk to the butter mixture and beat until combined. Scrape down the sides of the bowl with a spatula.
- Add the oat flour, rolled oats, cinnamon, baking soda, and kosher salt to the butter mixture. Beat until incorporated and a cookie dough forms.
- Use a small cookie scoop to scoop 8 cookies onto each prepared sheet pan. Give the cookies space to spread!
- Place the sheet pans in the oven and bake for 11 minutes, or until the edges are golden brown but the centers look underdone.
- Remove the cookies from the oven and let them cool on the pans for at least 5 minutes. Once they are set up and easy to transfer, move them to a wire rack to cool completely.
- Repeat with the remaining cookie dough. Enjoy!
Nutrition
Calories: 148kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 71mgPotassium: 63mgFiber: 1gSugar: 11gVitamin A: 187IUVitamin C: 0.002mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!