Prep 10 mins
Cook 12 mins
I came up with this recipe based on another recipe I found in an old cookbook. They are really delicious. The strong toasted oat/vanilla taste combination is a real winner in my book. The salt is there to bring out the flavor. It doesn't make the cookies salty, but if you leave it out, the cookies taste flat and rather dull. A good quality vanilla is essential to this recipe. Toasting the oatmeal is a very important step. It makes the oat flavor stand out and gives them a nice texture. You need to use the old fashioned rolled oats, not the quick-cooking kind. These cookies are very flat and chewy with a crisp (lacy) edge. The edge stays crisp even after storing them for a couple days.
- 1 1⁄2 cups old fashioned oats
- 5 1⁄2 tablespoons butter, melted and cooled
- 1 1⁄2 teaspoons vanilla bean paste or 1 1⁄2 teaspoons very good quality vanilla
- 1 egg
- 1⁄2 cup sugar
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 teaspoon salt
- Spread oats on a baking sheet.
- Toast in a 350 oven 5 minutes or until fragrant.
- Watch closely so they don't burn.
- Meanwhile, melt butter and let cool.
- Beat cooled butter, vanilla paste or vanilla, and egg until light and fluffy on medium speed.
- Add toasted oats, sugars, and salt.
- Mix well.
- Chill dough at least 30 minutes, or until firm.
- Form chilled dough into 1 1/4 inch balls.
- Place balls 2 inches apart on baking sheet lined with parchment paper.
- Flatten each ball into a disk shape, about 1 1/2 inches in diameter.
- Bake at 350 for 12- 14 minutes or until edges are browned.
- Let cookies cool completely on the baking sheet.
- Makes 18 cookies.
A good 4 1/2 stars. I used a really good halal vanilla bean paste & brown sugar. Thanks.