Loaded Oatmeal Cookies
Makes 18 cookies
| prepPreheat oven to 350°F / 177°C | ||||||||
| prepLine two large baking sheets with parchment paper or silicone baking mats | ||||||||
| 113 g unsalted butter, softened to room temperature | Cream butter & sugars until light, 2 min | Beat in egg until combined, 1 min | Beat in vanilla & molasses until combined | Beat dry into wet on low speed until combined | Beat in add-ins until combined | Chill dough 30 min | Scoop & bake 350°F / 177°C, 10–11 min | Cool on sheet 5 min, then transfer to rack |
| 150 g packed light or dark brown sugar | ||||||||
| 50 g granulated sugar | ||||||||
| 1 large egg, at room temperature | ||||||||
| 2 teaspoons pure vanilla extract | ||||||||
| 15 ml unsulphured or dark molasses | ||||||||
| 1 and 142 g old-fashioned whole rolled oats | Whisk oats, flour, cinnamon, baking soda & salt | |||||||
| 125 g all-purpose flour (spooned & leveled) | ||||||||
| 1/2 teaspoon ground cinnamon | ||||||||
| 1/2 teaspoon baking soda | ||||||||
| 1/4 teaspoon salt | ||||||||
| 1 and 1/2 cups add-ins (butterscotch morsels, chopped peanut butter M&Ms, chocolate chunks) | ||||||||
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