Ingredients
Units
Scale
- 1 stick (1/2 cup) of butter, room temperature
- 1 stick (1/2 cup) of margarine, room temperature
- 1 cup brown sugar, packed
- 1/2 cup of regular white sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 tablespoon pure maple syrup
- 2 cups of old-fashioned rolled oats, ground
- 2 cups of white flour
- 1 teaspoon baking soda
- 1/4 a teaspoon of salt
- 1 teaspoon ground cinnamon
Instructions
- With a stand mixer or hand mixture with the paddle attachment, beat the butter, margarine, and brown and white sugar until combined, smooth and creamy. About 2 minutes.
- Add to the eggs, vanilla and maple syrup and beat about 1 minute.
- In a food processer or blender ground the oats by pulsing about 10 times, the oats will look like a course flour but not powder. This step is very important to make the cookie a flatter.
- In a separate large bowl, combine the ground oats, flour, baking soda, salt, and cinnamon, whisk all together.
- Add the dry ingredients to the wet ingredients about a 1/2 cup at a time. The dough will be sticky.
- Put the dough in the refrigerator for an hour.
- When the dough is chilled and more firm, spoon a large teaspoon out in a round shape, place on an ungreased cookie sheet or a baking sheet about 3 inches apart as they will spread.
- Use a measuring cup or a class cup to press the cookie a little flatter.
- Bake at 350° for 8 to 10 minutes, they should be lightly brown, let set on cookie sheet for about 2 minutes before you put on a cooling rack.
Notes
- Using half butter and half margarine make the cookie spread out and give you that old-fashioned flat cookie shape.
- Grounding the oats also make the cookie more smooth and not lumpy.
- The dough can be refrigerated for up to 3 days.
- Prep Time: 20 minutes + 1 hours
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
