Oatmeal cookies are so simple, but this recipe is a step up from your typical breakfast cookie. The orange zest gives these cookies a slightly more citrusy flavor and makes them irresistibly chewy as you bite into them. These are perfect for a sweet treat to start off your day! But if you want something heartier, try making these oatmeal date thumbprints that go perfectly with tea or coffee!
Ingredients
2/3 cup (80 g) all-purpose flour, plus more for dusting the work surface and rolling pin
1 1/2 tsp baking powder
Pinch of salt
6 tbsp (roughly 90 g) unsalted butter, at room temperature, cut into cubes. (For a vegan version use Earth Balance buttery stick)
1 cup plus 2 tbsp (200g) granulated sugar + 2 tbsp + more for sprinkling on top of cookies* (I used roughly 264g), divided. (I used roughly 70g each cup coconut sugar and unrefined cane sugar)
1 tsp vanilla extract
1 large egg, lightly beaten
1 1/2 cups (150g) rolled oats
2/3 cup chopped walnuts, hazelnuts, or pecans (or a combination of any or all of the three!)
Zest of one orange or 3 clementines, finely grated. (I used whole orange zest because I didn't have clementines on hand)
*Feel free to use more or less sugar as desired.
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper. (I didn't use parchment paper because I didn't have any and it was fine)
Whisk together flour, baking powder, and salt in a medium bowl. Mix butter, 1 cup sugar, and vanilla extract in a large bowl until fluffy. Add egg and whisk until combined. Add flour mixture and stir until just combined (do not over mix). Stir in oats, nuts, and orange zest (or clementine zest).
(I found that my cookie dough wasn't very dough-like...
