These are the oatmeal cookies you daydream about on rainy Sunday afternoons when there’s nothing good on TV…or maybe that’s just me. In any case, these cookies are real good. The addition of cornstarch ensures the cookies remain perfectly chewy on the inside, and a little crispy on the outside. A touch of molasses adds depth of flavour to an otherwise simple treat. I also like to add some shredded coconut to my oatmeal cookies — this is more for texture than flavour.
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp salt
- 3/4 cup butter, softened
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tbsp molasses
- 2 1/2 cups oats (I use Quaker Quick Oats)
- 1 cup shredded unsweetened coconut
- Add-ins: 1 cup raisins or chocolate chips (optional)
- Preheat oven to 350F and spray baking sheets with non-stick spray or line with a silicone baking mat.
- In a bowl, stir together the flour, baking soda, corn starch and salt.
- Using an electric mixer fitted with the paddle attachment, cream together the butter and sugars.
- Add the eggs, vanilla and molasses. Mix until combined.
- Turn the mixer to low and slowly add the flour mixture. Beat until fully incorporated.
- Add the oats, coconut and add-ins (if using.)
- Roll generous 1/3 cup measures of dough into balls (you can use a large-sized ice cream scoop for this.) Place two inches apart on prepared baking sheets. Flatten the tops of the cookies a little with the palm of your hand to ensure they spread properly.
- Bake for 15-18 minutes. If you like your cookies extra soft and chewy bake for only 15 minutes. If you want a crispier cookie, bake for 17-18 minutes.
*Yield: Approximately 13-14 large cookies