Servings
72
Prep Time
15 min
Cook Time
12 min
Recipe by
Plugrà® Kitchens
Ingredients
| 1¾ cup (210g) | all-purpose flour |
| 1 tsp. (4.8g) | baking soda |
| 1 tsp. (3g) | ground cinnamon |
| ½ tsp. (3g) | salt |
| 3½ cups (280g) | old-fashioned oats |
| 8 oz. (227g) | Plugrá® Premium Butter, unsalted, softened |
| 1 cup (196g) | dark brown sugar |
| ½ cup (100g) | sugar |
| 2 (100g) | large eggs |
| 1 tsp. (7g) | vanilla extract |
Steps
| 1 |
Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper. Combine the flour, baking soda, cinnamon, and salt in a medium bowl; set aside. Place the oats in a separate bowl; set aside.
|
| 2 |
Beat the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy. Add eggs and vanilla; beat well.
|
| 3 |
Add the flour mixture on low speed and mix until just blended. Add oats; mix well. Stir in your desired additions and scoop the cookies by tablespoonfuls onto the cookie sheets.
|
| 4 |
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie, rotating the sheets halfway through cooking. Cool on the cookie sheets for 1 minute remove to wire rack. Cool completely. Store tightly covered.
|
MIX-INS:
1 cup (224g) butterscotch chips
1 cup (160g) raisins
1 cup (170g) mini candy-coated chocolate pieces
1 cup (170g) semi-sweet, milk or white chocolate chips
1 cup (192g) chocolate chunks
½ cup (120g) flaked coconut
1 cup (230g) peanut butter chips
½ cup (56g) chopped walnuts
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