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    Buttery Oatmeal Cookies

    Source of Recipe

    Recipe from Hillary Manton Lodge, Author

    Recipe Introduction

    What makes them special is that there's a lot of butter and not a lot of flour, so the butter and sugars come together to form a butterscotch-like oatmeal cookie. Because of the small amount of flour, they do spread - it's important to chill the dough. When you take them out, they'll look about half-baked, but they'll keep cooking, and the oats will keep absorbing. Just let them set for a few minutes after.

    List of Ingredients

    1 cup (2 sticks) softened unsalted butter
    1 cup brown sugar
    1 cup white sugar
    1/2 teaspoon vanilla
    2 eggs
    1.4 cups flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon salt
    3 cups old-fashioned oats


    Cream together the butter and sugar until fluffy. beat in the vanilla, followed by the eggs, one at a time.

    Sift flour, baking soda, salt and cinnamon together, amd add them to the butter and sugar mixture. Add the oats, and stir until just incorporated. Place the dough in a gallon-sized Ziplock bag or resealable container and allow to chill for at least 2 hours.

    To bake, line a baking sheet with parchment paper. Scoop out the dough, and form into 1-inch balls. Place on lined baking sheet about 2-inches apart. Bake for 10 minutes, until the edges have browned and caramelized and the centers are still pale and puffy. Allow them to set, about two to three minutes, before removing them from baking sheet. Enjoy them while warm, with a glass of milk.

    Note: No amount given




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