Excerpt: “Toronto Eats” Oatmeal Vanilla Bean Cookies
To celebrate National Cookie Day (and since the holiday season is fast approaching!) here’s Baker and Scone‘s delicious Oatmeal Vanilla Bean Cookie recipe taken from Amy Rosen’s newly released Toronto Eats. Enjoy!
Oatmeal Vanilla Bean Cookies
Makes 36 cookies
1/2 cup organic unsalted butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla extract
1 vanilla bean, halved lengthwise
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1 1/2 cups large flake oats
Preheat the oven to 375°F.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugars and mix on medium speed until smooth. Add egg and vanilla extract, scrape in seeds of the vanilla bean, and mix until smooth.
In a separate bowl, mix flours and baking soda together until combined. Add flour mixture to wet mixture and mix for 30 seconds. Add oats and mix until just combined. (Do not overmix.)
Place 2-Tbsp mounds of dough, 2 inches apart, on a baking sheet. Leave dough in a mound, rather than flattening. (This will create thick, chewy cookies.) Bake for 11 to 12 minutes, until golden.