Print

Oatmeal Candy Cookies

  • Author: Dana Gerard
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Yield: 36 1x
  • Category: Dessert
  • Cuisine: American

Adapted from Bob’s Red Mill Rolled Oats

Ingredients

  • *1 cup All Purpose Flour (130 gm)
  • ½ teaspoon baking soda (2.5 gm)
  • ½ teaspoon baking powder (2.5 gm)
  • ½ teaspoon kosher salt (1.5 gm)
  • ½ cup unsalted butter (1 stick) (113 gm)
  • ½ cup light brown sugar (120 gm)
  • ½ cup white sugar (120 gm)
  • 1 egg or egg replacement
  • 2 teaspoons vanilla (9 gm)
  • 1 tablespoon water (15 ml)
  • 1½ cup uncooked rolled oats (255 gm)
  • 1 cup candy or mix-ins of choice (140 gm)
  • * May Sub Gluten Free Flour + 1 teaspoon xanthum gum
  • 1 (16 oz) bag chocolate chips (optional for decoration) (450 gm)

Instructions

  1. Preheat oven to 350 F or 325 F convection.
  2. Sift together flour, baking soda, baking powder and salt. Set aside.
  3. Cream together butter and sugars with an electric or handheld mixer until mixture is light and fluffy, about 5 – 7 minutes.
  4. Combine egg, vanilla and water and whisk to blend well.
  5. Add wet ingredientsto butter/sugar mixture and combine, scraping down the sides of the bowl.
  6. Add in flour and mix on low until flour just disappears.
  7. Add oatmeal and candyand mix until just combined.
  8. Cover bowl with plastic wrap and chill at least an hour or overnight.
  9. Line 2 baking sheets with parchment paper.
  10. Form cookies: Use a small ice cream scoop or tablespoon to scoop and drop cookies (1 inch apart) onto 2 baking sheets. Optional: Wrap formed cookies on baking sheets with plastic wrap and freeze up to one month.
  11. Bake for 10 – 12 minutes or for frozen 12 – 14 minutes.
  12. Remove from ovenand let cool completely. Cookies will be soft but will firm up as they cool.