Crunchy Oatmeal Cookies
Crunchy Oatmeal Cookies
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1 cup (250 ml) quick cooking rolled oatmeal
- 1/2 teaspoon (2.5 ml) baking soda
- 1 pinch of salt
- 2/3 cup (150 ml) unsalted butter, softened
- 1 cup (250 ml) sugar
- 3 tablespoons (45 ml) milk
- 2 teaspoons (10 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, oats, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer. Add the milk and vanilla and beat until smooth. At low speed, add the dry ingredients. With a wooden spoon, stir in the rolled oats.
- With a spoon, drop 30 ml (2 tablespoons) of dough per cookie onto the baking sheets, leaving 5-cm (2-inch) between each.
- Bake for about 15 minutes. Let cool on the sheet for a few minutes, and then transfer to a cooling rack. Cook the remaining dough the same way.
Crunchy Oatmeal Cookies