![]() Additionally, quick oats may dry out your cookies more than old-fashioned. Old Fashioned Oats: This recipe was created using Old-Fashioned Oats, which cook much slower than instant oats. If you prefer a more crispy cookie, butter is the choice for you! Though still delicious, I do highly recommend using shortening in this recipe. When I tested out butter, the cookies turned out slightly thinner and with a denser texture. SubstitutionsĬrisco: You can substitute butter for Crisco 1:1 for this recipe. Allow them to come to room temperature on a cooling rack. Once removed from the oven, allow the cookies to come to solidify on the cookie sheet for at least 5-10 minutes until they are set. When complete, the cookies may appear SLIGHTLY doughy (but if the entire top of the cookie still looks uncooked, put them back in the oven for another minute and check again). If you are using a food scale, approximately 30-gram cookie dough balls will work.īake in the oven for 8-10 minutes. Set aside for now.ĭrop heaping tablespoons (I fill this cookie scoop with a heaping amount of dough) onto the lined cookie sheets. Using a whisk, mix the dry ingredients well until everything is well combined. ![]() In a medium bowl, combine flour, oats, baking soda, sea salt, and ground cinnamon. However, it's easy to do a double batch of these if you need more! ![]() This recipe makes approximately 20-24 cookies depending on how large or small you make them. I love using silicone mats because they distribute the heat to the cookie evenly. Preheat the oven to 350 degrees and line your baking sheet with parchment paper or silicone mats.
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