VelvetCinnamon Oatmeal Cookies
Inspired by techniques from King Arthur.
Buttery oatmeal cookies scented with cinnamon, vanilla and a little nutmeg, with plenty of oats in every bite. Brown and white sugars give them a rounded sweetness, while a short bake keeps them soft and a couple of extra minutes makes them crisper.
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Method
- 1
Heat the oven. Set a rack in the centre of the oven and heat to 180 °C (160 °C fan). Line both baking sheets with baking parchment.
- 2
Beat the butter and sugars. Put the butter, both sugars, cinnamon, vanilla, salt and nutmeg in the mixing bowl. Beat with the hand mixer on medium speed for about 1 min, until smooth, stopping halfway through to scrape the sides and base with the spatula.
- 3
Add the egg. Beat in the egg on medium speed for about 1 min, until fully blended. Stop once during mixing to scrape the bowl so no buttery streaks remain.
- 4
Mix in the flour. Add the flour and baking powder and mix on low speed until the dough is smooth and evenly combined. Pause once to scrape the bowl.
- 5
Add the oats. Beat in the oats on low speed until they are evenly spread through the dough, stopping once to scrape the bowl.
- 6
Portion the dough. Use the scoop to divide the dough into 16 portions of about 36 g, roughly 3 cm across. Arrange them on the lined sheets with at least 5 cm between portions to leave room for spreading.
- 7
Bake one tray at a time. Bake each tray on the centre rack for 12-14 min. For softer cookies, look at 12 min for a faint pale-brown rim on a few cookies near the edge of the tray. For crisper cookies, leave them closer to 14 min, until the tops begin to brown all over.
- 8
Cool on the sheets. Lift each sheet out with oven gloves and leave the cookies on it to cool and firm up. Serve slightly warm or at room temperature.
Storage
Keep cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Free sugars
Free sugars: 9.6 g per serving
19.2 % of the 50 g daily maximum · 38.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- oven
- 2 baking sheets
- baking parchment
- large mixing bowl
- electric hand mixer
- flexible spatula
- digital kitchen scales
- measuring spoons
- 30 ml cookie scoop
- oven gloves
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 145 kcal |
| Protein | 2.2 g |
| Carbohydrate | 19.9 g |
| of which sugars | 9.7 g |
| of which free sugars | 9.6 g |
| Fat | 6.6 g |
| of which saturates | 3.8 g |
| Fibre | 1.1 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
