When you want the flavor of oatmeal, but not the texture: oatmeal breakfast cookies
When it comes to breakfast foods, if I can dip it in my coffee, I'm excited about it. Also, I realize my subtitles are really isolating non-coffee drinkers lately.
1 1/2 cups old-fashioned oats + extra for topping
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter or sunflower seed butter1
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1/4 teaspoon kosher salt
Preheat your oven to 350°F and line a baking sheet with parchment paper or a baking mat.
In a blender or food processor, process 1 1/2 cups of old-fashioned oats into oat flour. It should be finely ground, but not as fine as regular flour.2
In a small bowl, mix the oat flour and baking powder.
In a medium bowl, whisk together the butter, sunflower seed butter, sugar, and vanilla extract until fluffy. Add egg and salt, and continue to whisk until combined.
Add the oat flour mixture to the butter mixture and mix until no dry spots remain.
Scoop into roughly 1 1/2 tablespoon-sized rounds onto the baking sheet3, leaving about 2 inches of space between each cookie. You should have enough dough for 12-15 cookies. Sprinkle additional old-fashioned oats on top of each cookie for decoration.
Bake for about 10-12 minutes, or until the bottoms are just lightly golden brown.
Remove from the baking sheet to cool on a wire rack so they don’t continue to bake from the heat of the baking sheet.
Once cooled, store in an airtight container.
If you’d like better control over the saltiness of the recipe, you can try using unsalted peanut butter!
You can buy pre-made oat flour if that’s easier for you (especially if you don’t have a blender). I choose to make my own because it’s quick and less expensive. If you use pre-made oat flour, your cookies may come out a bit more dry.
I liked these Brittany, except they were a bit salty for me - next time I will reduce the salt. :-)