Buttermilk Oatmeal Cookies
Yield: About 3 1/2 dozen (or 42) cookies
Cook Time: 6-8 minutes
Tips: May also be made with all-purpose flour if you have no whole wheat flour handy. Chocolate chips or other sweets can be added to cookie batter if preferred. See recipe description for ideas.
Suggestion: May be served as a dessert, a quick breakfast or for anytime snacking.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup packed brown sugar
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup quick-cooking oats
- 3/4 cup plus 2 tablespoons whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Preheat oven to 375° F. In an electric mixer bowl, combine butter, brown sugar and buttermilk. Beat on low-medium speed until thoroughly combined, scraping sides of bowl to incorporate all ingredients. Remove bowl from mixer and set aside.
In a medium mixing bowl, whisk together oats, flour, baking soda and salt. Add flour and oats mixture to butter and sugar mixture and stir until thoroughly blended, scraping sides of bowl again to incorporate all ingredients.
In a medium mixing bowl, whisk together oats, flour, baking soda and salt. Add flour and oats mixture to butter and sugar mixture and stir until thoroughly blended, scraping sides of bowl again to incorporate all ingredients.
Shape dough into rounded 1-inch balls and place 2 inches apart on cookie sheets. Flatten cookies with the bottom of a glass dipped in water to about 3/8-inch thick (dip glass in water before flattening each cookie). (Note: If you don't have a glass with a flat bottom, you can use anything with a flat surface.) Bake for 8-10 minutes or just until outer edges begin to turn a light golden brown.