These crispy oatmeal biscuits are reminiscent of Christie brand Dad's oatmeal chocolate chip cookies. Crispy and chocolatey and little bit tender, this recipe is a keeper.
INGREDIENTS
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon molasses
220 grams (1 cup) salted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1 large egg
3 cups rolled oats (not quick oats)
2 cups semisweet chocolate chips or chunks
METHOD
Preheat oven to 375 degrees F. Line baking sheets with parchment.
In a medium mixing bowl, whisk together the flour, salt, and baking soda.
In the bowl of a standing mixer or in a separate large mixing bowl with an electric hand mixer, cream together the butter, molasses and sugars. Beat until light and airy.
Add the egg and vanilla and beat until combined. Add the flour and cinnamon in three additions, beating or mixing until just combined after each addition.
Gently stir in the oats and chocolate chips until combined.
Drop a heaping tablespoon/per cookie onto the prepared baking sheets. Leave 2 inches between cookies.
Moisten the back of a spoon and flatten each dough mound gently. Bake for 8-10 minutes (depending on your oven) and rotate cookie sheets once halfway through.
Watch your cookies at the 8-minute mark to make sure you don't over bake. The cookies are done when they turn lightly golden and lacy around the edges.
Cool on the baking sheets for 1 minute, then transfer to wire racks to cool completely. Store in an airtight container.
Notes:
The cookie dough benefits from sitting for a bit. It's not necessary, of course, but letting this dough sit for a few hours to overnight allows the flavours to meld a bit more.
The cookie dough also freezes well. You can roll the dough into a log and slice off cookie rounds to bake as required.