Categoría: Easy

INGREDIENTS

• 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
• 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
• ⅓ cup melted coconut oil or 5 tablespoons melted butter
• 3 large eggs
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
  Optional: flaky sea salt, for sprinkling

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.

In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.

Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.

Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.

If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

INGREDIENTS

• 3/4 cup butter (1 1/2 sticks), at room temperature
• 1 and 1/2 cups brown sugar
• 1 large egg
• 2 teaspoons vanilla
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups old fashioned oats

INSTRUCTIONS

Preheat the oven to 325 degrees and line your baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 5 minutes.

Add the egg and vanilla and beat for another minute.
Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.
Fold in the dried cherries, chocolate, chopped pecans, or other mix-ins if desired.

The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.

Roll the dough into 1 to 1.5 inch balls (about 1 large tablespoon of dough), using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set.

Transfer to a wire rack and let them cool completely.

Ingredients

• 1/2 cup (4oz/115g) butter, room temperature
• 1/2 cup (4oz/115g) sugar
• 1/2 cup (3oz/85g) brown sugar
• 1 teaspoon vanilla
• 1 egg*
• 3/4 cup (3 3/4oz/105g) all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups (4 1/12oz/128g) rolled oats
• 2/3 cup (3 1/3oz/94g) raisins

Instructions

Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.

In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.

In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined

Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.

Lastly, fold in the oats and the raisins. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.

Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don’t be tempted to bake for longer or you will loose the gooey center.

Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!

Store in an airtight container for up to 3 days at room temperature.

Ingredients

• 1/2 cup butter, melted and cooled slightly (4 ounces/ 113 grams)
• 3/4 cups firmly packed brown sugar, see note (6 ounces/ 170 grams)
• 1 large egg (about 2 ounces/ 57 grams, out of shell)
• 1 teaspoon vanilla extract
• 1 cup gluten-free flour, see note (5 1/4 ounces/ 150 grams)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups gluten-free quick or old fashioned oats, uncooked (5
• 1/4 ounces/ 148 grams)
• 1 cup chocolate chips OR 1 cup raisins (about 6 ounces/ 170 grams) Instructions

Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.

Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don’t see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.

Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don’t spread much. Bake until set, about 12 minutes.

Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.

Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

YOU WILL NEED

• 1 cup (125 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom, optional
• 10 tablespoons (140 grams) unsalted butter
• 1/2 cup (100 grams) packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups (150 grams) old-fashioned rolled oats
• 1/2 cup (70 grams) raisins or dried fruit
• 1/2 cup (60 grams) chopped nuts, optional

DIRECTIONS

PREPARE THE BUTTER

You can use regular melted butter or browned butter for this cookie recipe.

For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.

For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly.

As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.

When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.

PREPARE COOKIE BATTER

In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and cardamom together. Set aside.

In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.

Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.

BAKE COOKIES

Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.

Roll cookie dough into balls (about 1 1/2 tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Gently press the tops of the cookies down a little to help them spread more evenly in the oven.

Bake the cookies, one sheet at a time and rotate once during cooking, for 9 to 15 minutes. The cookies should be light golden brown around the edges but look almost wet in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

INGREDIENTS

• 1 1/2 cups (375 ml) unbleached all-purpose flour
• 1 1/2 cups (375 ml) quick-cooking rolled oats
• 1/2 teaspoon (2.5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) unsalted butter, softened
• 1 1/4 cups (310 ml) brown sugar
• 1/4 cup (60 ml) canola oil
• 1 teaspoon (5 ml) vanilla extract
• 1 egg

PREPARATION

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two large baking sheets with parchment paper.

In a bowl, combine the flour, oats, baking soda, and salt. Set aside.

In another bowl, cream the butter, brown sugar, oil, and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, combine with the dry ingredients.

With a 60 ml (¼ cup) ice cream scoop, place six to seven dough balls on each baking sheet. Press the balls so that they are about 2-cm (¾-inch) thick.

Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool on a wire rack. Serve warm or cold.

INGREDIENTS

• 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
• 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (100 g) granulated sugar
• 2 1/2 cups (250 g) certified gluten free old fashioned rolled oats
• 1 cup (218 g) packed light brown sugar
• 6 ounces semi-sweet chocolate chips*
• 10 tablespoons (140 g) unsalted butter, at room temperature
• 2 eggs (100 g, weighed out of shell) at room temperature, beaten
• 1 teaspoon pure vanilla extract

*The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie.

Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.

In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Add the granulated sugar and oats, and whisk again to combine. Add the brown sugar and mix, breaking up any lumps in.

Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients. Add the beaten eggs and vanilla, and mix until the dough comes together.

It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed. Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.

Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart. Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. Place the baking sheets in the freezer until firm, about 15 minutes.

Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).

The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.