Don’t count oatmeal cookies out. These simple cookies need a chance to shine too.
3 cups rolled oats
1 1/2 cups all purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups butter, softened
1 cup brown sugar
1/4 cup white sugar
2 tablespoon molasses
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. Prepare a baking sheet with parchment or a Slipmat.
In a food processor, process the oats until they make a thick oat flour. You want to still be able to see the fact that they were once oats but you don’t want them to retain their original structure. It took about 10 seconds in my food processor.
In a bowl, combine the processed oats, flour, baking soda, cornstarch and salt.
In a separate bowl, combine the butter and sugars and whip together. Add the eggs one at a time. Add molasses and vanilla.
Slowly stir in the dry ingredients (flour, oats, baking soda, salt, cinnamon and cornstarch).
Using a cookie scoop, scoop dough into balls and place on baking sheet. Leaving plenty of space between them.
Bake for about 8-10 minutes, making sure to pull them out before they get too dark. You want them to feel somewhat uncooked in the center.
Refrigerate the dough between batches to ensure best results.