This week has been filled with a lot of preparation especially with Thanksgiving being next week – how did that happen already? My girls are both full-on into swim practice, in fact my oldest swam 7200 yards at 2 practices yesterday. I need to have healthy and indulgent snacks around that provide with some much needed refueling and protein/calories for muscle rebuilding (and a sweet treat as a reward for all their hard work). Being a bit short on time today, I wanted to whip up some oatmeal cookies as I noticed the chocolate chip cookies I made were long gone with not even a crumb remaining in the cake stand. These are a family favorite – crunchy on the outside and soft on the inside, just like the cookie should be. Grab your milk!
6 tablespoons of butter, room temperature
1/2 cup white sugar
1/2 cup light brown sugar, packed
3 tablespoons of maple syrup
2 eggs, room temperature
1 tablespoon of vanilla paste or extract
1/2 cup all purpose flour
1/2 cup of whole wheat flour (I use King Arthur)
1 tablespoon flax seed meal
1 teaspoon salt
1 3/4 cups of rolled oats
Optional: chocolate chips, nuts (1/3 cup or so), dried fruit etc.
In a stand mixer with paddle attachment, cream the butter, sugars and syrup. Once combined, add the eggs and vanilla. In a separate bowl whisk the flours, flax and salt. Then add the oats. If adding optional toppings, do that now. Then add to the wet mixture. Blend until combined. Then I stick the dough in the fridge to chill for 30 minutes. Preheat your oven to 375 degrees. Line with parchment or a Silpat. I use a melon baller to scoop out small balls of the dough. Separate at least 2 inches apart. I will have three rows of 3 on regular sized cookie sheet. Bake for 10 minutes. Remove and let stand, on the cookie sheet, for an additional 2 minutes. Then place on a cooling rack to completely cool. I like my cookies just slightly underdone so they are soft in the middle. If you prefer crunchier, bake for 12 minutes.
— Knead to Cook