- 1 1/2 cups [375 mL] rolled oats or oat flour
- 1/4 cup [60 mL] milk [if using rolled oats]
- 3/8 cup + 2 teaspoons [95 g] butter
- 1 1/3 cups + 3 tablespoons [375 mL] dark brown sugar
- 2 eggs, slightly beaten
- 1 egg yolk
- 1 teaspoon [5 mL] vanilla extract
- 1 1/2 cups [210 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] baking powder
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- Preheat oven to 350°F [180°C].
- If using rolled oats, sprinkle rolled oats over milk; leave to soak.
- Grease 2 large baking sheets using 2 teaspoons [10 g] butter.
- Into a large bowl, work together remaining 3/8 cup [85 g] butter and 1 1/3 cups [330 mL] dark brown sugar until well combined.
- Beat in eggs, egg yolk and vanilla extract; set aside.
- Into a medium bowl, sift together flour, salt and baking powder.
- Using a metal spoon, delicately fold dry ingredients into butter mixture.
- Delicately mix in oat flour or soaked rolled oats, until smooth.
- Transfer dough, 1 teaspoonful [5 mL] at a time well apart from each other, onto prepared baking sheets.
- Sprinkle each mound with remaining 3 tablespoons [45 mL] dark brown sugar.
- Bake cookies into preheated oven for 10 10 12 minutes, until golden brown.
- Transfer cookies to wire racks to cool completely.
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