Monday, January 31, 2011

Betty Crocker's Brown Sugar Oatmeal Cookies

Feel free to add raisins or chocolate chips to this recipe. In theory, it's healthier because there's no white sugar and less white flour than other oatmeal cookie recipes. My only issue is that the cookies you see are the only ones that turned out flat instead of round and cake-like. I have no idea why the others weren't as pretty....


1 3/4  cups packed brown sugar
1     cup butter or margarine, softened
1     teaspoon vanilla
2     eggs
1     cup Gold Medal® all-purpose flour
1     cup Gold Medal® whole wheat flour
1     teaspoon baking powder
3     cups old-fashioned oats

  1. Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.
  2. On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
  3. On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
  4. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

1 comment:

Lisa said...

That brown sugar must give them such a nice flavor. They look good. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link your cookies up.