Buttery Oatmeal Cookies

This recipe is an adaptation of this oatmeal raisin cookie recipe from Martha Stewart.

Ingredients: makes roughly 18 large, thin cookies

• 1 1/2 cups rolled oats
• 1/2 cup + 1 tablespoon all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 1/2 sticks unsalted butter (12 tablespoons), melted
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• optional: 1/2 cup nuts (pecans, walnuts, or almonds), chopped

• Preheat oven to 350.
• In one bowl, stir together oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
• Stir sugars together in another bowl.
• Add melted butter to the bowl with the sugars, and blend with a hand mixer.
• Blend in egg and vanilla.

• Add half of oat mixture to bowl with sugars/butter, and stir with a spoon.
• Stir in remaining oat mixture and, if desired, chopped nuts.

• Line a baking sheet with parchment paper.
• Use a tablespoon to drop dough onto baking sheet, leaving ample room between each dough ball.
• Bake cookies for about 6 minutes.
• Rotate pan, and cook for approximately 5 minutes more.
• Remove pan from oven, and allow cookies to set for a few minutes.
• Use a spatula to transfer cookies to a wire cooling rack. (I usually have a cup of tea ready so I can enjoy a cookie or two while they’re still warm.)
• Store cookies in an airtight container for 3-4 days.