Food

Vanilla Bean Oatmeal Cookies

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Vanilla bean oatmeal cookies are an old-fashioned classic that appeals to everyone. Crisp edges, a chewy center, and the heady perfume of vanilla bean make these biscuits beloved for a reason.

Seven vanilla bean oatmeal cookies scattered across a cooling rack and kitchen towel.

Adapted from Amy Rosen | Toronto Eats | Figure 1 Publishing, 2017

The farms, forests, and lakes that surround Toronto are invaluable resources for local and sustainable ingredients (and a good bit of foraging, too). Think wood-nettle spätzle or slow-cooked chicken with fresh corn pudding. Toronto is a city that likes to cheer on its sports teams with one-handed party food, and that’s where homemade pizzas, fried chicken and fish tacos come in handy.–Amy Rosen

Vanilla Bean Oatmeal Cookies

Seven vanilla bean oatmeal cookies scattered across a cooling rack and kitchen towel.
Everyone loves eating and sharing these classic treats, they’re also a great option to fill up lunch bags for young and old. This delicious oatmeal cookie recipe is courtesy of Sandra Katsiou, owner of Baker and Scone in Toronto.

Amy Rosen

Prep 15 mins
Cook 20 mins
Total 1 hr 35 mins
Dessert
American
20 cookies
131 kcal

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Ingredients 

  • 1 stick (4 oz) unsalted butter softened to room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 vanilla bean* halved lengthwise
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 1/2 cups large flake oats

Directions

 

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until smooth, 1 to 3 minutes. Add the egg and vanilla extract, scrape in the seeds of the vanilla bean, beat until smooth.
  • In a separate bowl, mix flours, baking soda, and salt together until combined. Add flour mixture to wet mixture and mix for 30 seconds. Stir in oats and mix until just combined. (Don’t overmix.)
  • Place 2-tablespoon mounds of dough, 2 inches (5 cm) apart, on two rimmed baking sheets. Leave dough in a mound, rather than flattening. Stash in the refrigerator and chill for 1 hour.
  • Preheat the oven to 375°F (191°C).
  • Bake until golden, 10 to 11 minutes. Let cool slightly, then move to a baking rack and let cool completely.

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Notes

*Can I substitute vanilla bean paste for a vanilla bean?

You can, indeed. The appeal of using fresh vanilla bean is the intensity of flavor and those telltale little specks you get in the finished product. However, sometimes all you have on hand is a paste or even powder. These can be subbed in—they might not be as intensely flavored but it will give you an extra layer of vanilla flavor and the look that you’re, well..looking for. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract. Easy-peasy.

Show Nutrition

Serving: 1cookieCalories: 131kcal (7%)Carbohydrates: 19g (6%)Protein: 2g (4%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mg (7%)Sodium: 63mg (3%)Potassium: 53mg (2%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 155IU (3%)Calcium: 14mg (1%)Iron: 1mg (6%)

Originally published June 11, 2021

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