I have been planning my Christmas baking these days and there's a long long cookie list. These cookies weren't included in that list, but I've been craving oatmeal cookies so much recently that I couldn't resist mixing up a batch of these. They came out large, sweet, thick and slightly chewy in the middle. And if you like oatmeal cookies, you will definitely love these.
113g (1/2 cup) butter
110g (1/2 cup) white sugar
50g (1/4 cup) light brown sugar
1 large egg
2 tsp cornstarch
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
90g (1 cup) quick-cooking oats, ground
125g (1 cup) flour
40g icing sugar
1 tbsp boiling water
1) First, make the browned butter: in a saucepan, melt the butter, stirring frequently. Once it melts, stop stirring and let it brown over medium-low heat. When you start smelling a nutty aroma and it looks lightly browned (you can test the color with a tablespoon). remove from heat. Be careful not to burn it. Don't wait until it gets dark brown. The whole browning process takes just a few minutes.
2) Add both sugars to the butter and stir to combine. Let it cool a few minutes and beat in the egg. Add the rest of the ingredients and mix just until combined. Refrigerate until firm, at least 1 hour.
3) Preheat oven to 180C (350F) Remove the cookie dough from the fridge and form into balls. Place them on a baking tray lined with a parchment paper (leave some space among the cookies).
4) Bake for 12 minutes. If you want a slightly chewy center, check them after 10-11 minutes and remove from the oven while still a little bit underbaked in the center. If you like them crunchier, bake for 14-15 minutes. Cool completely before icing.
5) To make the icing, mix together icing sugar and boiling water.
Makes 14 large cookies
Recipe by collecting memories