I checked out a fun book from the e-library last week called Milk and Cookies. The author is a pastry chef and owner of a New York bakery. The first chapter of the book has cookies based on this recipe. I've doubled it, because, let's face it, there's no good reason to make a small batch of cookies. This recipe is identical to one we loved as kids (titled "Jewel's Cookies" in our church cookbook published in 1997, haha), save for an extra cup of butter and a little more vanilla. The oat flour gives them tasty texture.
5 cups old-fashioned rolled oats
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups unsalted butter, at room temperature
2 cup sugar
2 cups brown sugar
4 eggs, at room temperature
1 tablespoon vanilla extract
Add in whatever extras suit your fancy. My first batch involved butterscotch chips and homemade toffee bits. Yum.
Preheat oven to 350 degrees F.
Grind oats in a food processor until finely ground. Transfer to a mixing bowl. Stir in the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter until light and creamy. Gradually add the sugar, then the brown sugar, continuing until light and creamy. Add the eggs, one at a time, and beat to incorporate, scraping down the sides regularly. Beat in the vanilla and when blended, slowly beat in the oat and flour mixture, just until combined. Stir in the add-ins.
Bake at 350 degrees until lightly browned on the edges. Mine took about seven minutes in a convection oven.
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