This is recipe number two in my efforts to find an oatmeal cookie that tastes like the Farmer’s Market brand oatmeal you can buy at Canadian grocery stores. The taste is very butter forward, with both a crispy & chewy texture.

I thought I found one that worked using melted butter, however the second batch did not turn out any where near as good. I think the issue is in just how warm the butter is when you combine. Since that’s too finicky a process for a day-to-day cookie recipe, here is my second try.  This is pretty close – a little sweeter and flatter.

INGREDIENTS:

• 1 cup (135 grams) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar*
• 1/4 cup dark brown sugar, packed*
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups* large flake oatmeal

*Notes for next time:

• Sugar – the original recipe this was based on called for 1/2 cup white & 1/2 cup yellow sugar. I subbed 50/50 white & dark brown for the yellow sugar. Next time I’d just swap yellow for dark.
• Oatmeal – the recipe this was based on had inconsistent measurement ratios between metric and imperial. Based on imperial they called for 1 1/2 cups of oatmeal. The metric said 120 grams which by my measurement was less than 1 1/4 cups. I went with the lesser amount for now.
• Add ins – for this round I did not add in any chocolate chips or raisins. I want to perfect the base cookie first.

INSTRUCTIONS

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In medium bowl, mix together flour, baking soda, baking powder and salt. In separate bowl, measure out oatmeal.
3. Cream butter in mixer for 1 minute.
4. Add sugars and cream for another minute or two.
5. Add egg and vanilla. Beat on medium-high for 1 minute
6. Add try ingredients and beat on medium until combined
7. Add oatmeal, beat on low until mixed (don’t over-mix. I finish combining with a wooden spoon).
8. Drop into parchment paper with cookie scoop. Roll into balls, and press each slightly flat.
9. Bake 8-10 minutes until top is set, and edges are browned.
10. Let cookies cool for a couple minutes and transfer to wire rack.