Oatmeal Cookies

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{
  "id": "oatmeal-cookies",
  "emoji": "🍪",
  "status": "💪 Try Now",
  "name": "Oatmeal Cookies",
  "lastEditedTime": "2024-10-15T14:16:53.498Z",
  "dataFilePath": "./data/eats/oatmeal-cookies.json",
  "slug": "oatmeal-cookies",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/oatmeal-cookies.md",
  "ingredients": [
    "160 grams oats\n",
    "1.5 grams baking powder (0.25 tsp)\n",
    "3 grams cinnamon (0.5 tsp)\n",
    "Pinch salt\n",
    "100 grams butter\n",
    "60 grams brown sugar\n",
    "35 grams white sugar\n",
    "25 grams egg (half an egg)\n",
    "0.5 tsp vanilla extract\n"
  ],
  "method": "**TOASTED OAT FLOUR MIX**\n\n*   Preheat oven to 375 F.\n*   Line a baking sheet with parchment paper, or preferable, a re-usable silicone mat. Spread the 160 grams of oats out on the baking sheet. Toast at 375 F for 20 minutes - should be nice and fragrant! Let cool at least 3 minutes.\n*   Split your toasted oats into two parts - 30 grams which we we'll leave whole, and the rest which we'll process into flour.\n*   Grab your food processor, set it up to grind down some oats into flour. Toss the remaining toasted oats in, and process for about 3 minutes, until you get a coarse flour texture.\n*   Add the baking powder, cinnamon, and salt to the food processor. Pulse to combine.\n*   Note: Leave the oven preheated at 375 F. You'll bake the cookies at this temperature too!\n    **COOKIE DOUGH**\n*   In a separate bowl, cream together the butter, brown sugar, and white sugar until fully combined and creamy smooth. This takes a little longer than you might think.\n*   Add the egg and vanilla extract, stir to combine.\n*   Add the ground oat mixture in two parts. Both times, stir just until combined.\n*   Add the 30 grams of toasted oats you set aside early, and stir just until combined.\n    **SHAPING & BAKING**\n*   Scoop the dough in big, coherent spoonfuls onto baking sheets. Leave about 2 inches between each spoonful of dough. Roughly flatten it to get a decent shape, but don't worry, they should spread out and end up pretty circular regardless.\n*   Bake at 375 F until the cookies begin to brown around the edges. What works best in my oven: bake 6 minutes, flip the baking sheet, bake for another 6 minutes. Let cool on the tray for about 2 minutes. Then transfer to a wire rack to let cool completely, for a crispy finish.\n*   Enjoy!\n",
  "notes": "*   Tried once, I *love* these. Like a cookie version of Hudson's Bay Bread.\n*   Based on Alton Brown's \"The Oat-iest Oatmeal Cookies Ever\" from Season 14 of Good Eats\n*   Used one of my bigger spoons to spoon out the dough. Didn't measure grams per cookie, that would've been nice. Maybe I should get one of those cookie scoopers? I love cookies. Gotta find some more nuts-and-seeds-and-dried-fruit recipes though if I'm gonna lean into the cookie lifestyle.\n*   Yields about 12 cookies, 328 grams total\n",
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