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Double Oat Cookies

OAtmeal cookies with 2 kinds of whole grain oats

Course Dessert
Cuisine American
Keyword oat cookies, oatmeal cookies, whole grain cookies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 cookies

Ingredients

  • 1 cup butter, softened
  • 1/2 cup Monk fruit, white sugar or Stevia
  • 1/4 cup packed brown sugar
  • 2 tsp dried orange zest
  • 1 tsp vanilla paste
  • 2 1/2 cups old-fashioned oats (not instant)
  • 1 3/4 cup self-rising flour
  • 1/4 cup steel cut oats
  • 1/4 tsp salt
  • 2-3 tbsp orange juice (from half an orange)
  • 3-4 tbsp cane sugar or white sugar

Instructions

  1. Preheat oven to 350F. Line 2 sheets pans with parchment paper.

  2. In a large bowl or stand mixer, beat the butter with the sugars and vanilla paste until fluffy, 3-4 minutes. Scrape sides as needed. Add in orange zest and mix.

  3. Add to the mixing bowl both the oats, flour, and salt. Beat on low. The dough starts to get very thick. Squeeze in the orange juice and mix a few more seconds to combine.

  4. Using a cookie scoop ( 2 tbsp), scoop dough out a dozen to a cookie sheet. Leave about 2" in between cookies. Put the 3 tbsp sugar in a flat dish or on a small plate. Take a drinking glass and wet the bottom. Set the glass into the sugar, then press each cookie until flatten 1/2" thick. Re-dip into sugar as needed.

  5. Bake one sheet at a time. for chewier cookies bake 10-12 minutes before they borwn. For crispier cookies, bake 12-16 minutes until lightly browned around the edges. Let the tray sit 2-3 minutes before removing cookies to a cooling rack.