This recipe came from one of those old time Jewish Sisterhood cookbooks. I love these cookies and how easy they are to make. It’s basically a revision of Tollhouse cookies, but with oats added. So if you like the taste of the Tollhouse chocolate chip cookies, you will love these! This recipe makes about 2 dozen, and you can double it if you need more cookies.
Ingredients:
1 stick salted butter, room temperature
6 Tablespoons lightly packed light brown sugar
6 Tablespoons granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon water
3/4 cup whole wheat or Hecker’s unbleached flour, lightly spooned into measuring cup
1 heavy cup of old fashioned oats (not quick)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Directions:
In food processor with metal blade or in mixer, cream room temperature butter with both types of sugar.
Add the egg, vanilla, and the water, and pulse till smooth.
Add flour, and pulse, just till blended.
Scrape batter out into bowl, and add the oats, and fold them in.
Preheat oven to 350 degrees. Put parchment on cookie sheet.
Use a small spoon to spoon about 1 rounded teaspoon of cookie dough onto parchment lined sheet.
Bake about 12-15 min. till cookies are browned around the edges.
Transfer to cooling rack.
