Spring Feasts

Oatmeal Cookies

The classic oatmeal cookie is a universally beloved treat. If you opt for the gluten free version, use our Organic Gluten Free Old Fashioned Rolled Oats.

INGREDIENTS 3 cups Bob’s Red Mill ® Organic Old Fashioned Rolled Oats 1 ½ cups Bob’s Red Mill ® Unbleached White All-Purpose Flour or Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour 1 tsp ground Cinnamon 1 tsp Baking Soda

½ tsp Kosher Salt 1 ¼ cups Butter, room temperature 1 cup Brown Sugar ½ cup Granulated Sugar 2 Eggs 1 tsp Vanilla Extract 1 cup Raisins or Chocolate Chips

INSTRUCTIONS • To pulse or chop the oats: place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are about one third the original size. • Preheat oven to 375°F and line two baking sheets with parchment paper. In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside. • In a large mixing bowl, beat butter and sugars until smooth and creamy, 3–5 minutes. Add eggs and vanilla and mix until smooth. Add flour mixture and blend briefly, followed by the oats and raisins or chocolate chips. Mix just until oats and raisins or chocolate chips are evenly distributed. • Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie. Bake until the edges have browned and the center is set, 9–12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes about 60 cookies.

BOB’S RED MILL E-BOOK | SPRING FEASTS