Chewy, buttery sweet oatmeal cookies that taste like toffee; the pictures of these cookies simply do not do them justice. I’ve made them three times now and they are devoured within hours of baking. I have some of these in the freezer now, waiting for my trip, along with the Lemon Crinkle Cookies and Delicate Chocolate Cookies.
My brother asked me to post the recipe, as soon as he tasted these. These are deceptive treats. Not the prettiest cookies I’ve ever made, but they are in the running for the most addictive. They remind me so much of a perfectly chewy and crunchy granola, I couldn’t resist making a batch of crumbles to snack on like granola.
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 egg
- 2 1/2 cups rolled oats for a gluten free version, make sure your oats are labeled Gluten Free
- Preheat the oven to 350 degrees. Melt the butter and whisk the brown sugar into it. Add an egg and whisk until smooth. Stir in the oats until well combined.
- TO MAKE COOKIES: Drop by tablespoonfuls onto a parchment or silpat lined baking sheet. If you do not choose to line your baking sheets, grease them very well. Slightly flatten the cookie dough to keep the cookies level. Bake for about 10 minutes, until the cookies turn golden brown. Let them cool on the sheets for at least 5 minutes before transferring to a wire rack.
- TO MAKE COOKIE GRANOLA: Spread half the cookie dough across a large parchment or silpat lined baking sheet. (The baking sheet must be lined, in order to make this recipe.) Grease your hands with a bit of butter and use your fingers to separate chunks of oatmeal into cookie clumps. Bake 10-12 minutes, until golden brown. Remove from oven, let cool for a few minutes. Use a metal spatula to scrape/lift the granola from the lined cookie sheet. Stir the granola in the pan and place back in the oven for about 5 more minutes. Let cool completely before storing in an airtight container. Enjoy!