MAKES 24 cookies
TOTAL TIME: 40 minutes
Do not substitute quick-cooking rolled oats or instant oats in this recipe.
|
2½ |
cups (7½ ounces) old-fashioned rolled oats |
|
1¼ |
cup (6¼ ounces) all-purpose flour |
|
½ |
teaspoon baking powder |
|
¼ |
teaspoon ground cinnamon |
|
½ |
teaspoon salt |
|
1 |
cup packed (7 ounces) brown sugar |
|
½ |
cup (3½ ounces) granulated sugar |
|
12 |
tablespoons unsalted butter, melted |
|
1 |
large egg |
|
¼ |
cup whole milk |
|
1½ |
teaspoons vanilla extract |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk oats, flour, baking powder, cinnamon, and salt together in bowl.
2. Whisk brown sugar, granulated sugar, and melted butter together in large bowl. Whisk in egg, milk, and vanilla until smooth. Gently stir in flour mixture with rubber spatula until soft dough forms.
3. Working with generous 1½ tablespoons dough at a time, drop cookies 3 inches apart on prepared baking sheets.
4. Bake cookies until lightly golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool slightly on baking sheets. Serve warm or at room temperature.