Oatmeal Cookies #2

The perfect oatmeal cookie recipe — soft, chewy, and full of flavor. Feel free to customize and mix in your favorite add-ins. Try nuts, chocolate chips, or any combination you like 

Ingredients (about 35 cookies)

• 125 g unsalted butter, room temperature

• 1/3 cup sugar (85 g)

• 1 egg

• 1 tsp vanilla extract

• 2 cups quick oats (175 g)

• 1/3 cup flour (40 g)

• 1/2 cup pumpkin seeds (70 g)

• 1/2 cup dried cranberries

• 1 tsp baking powder

Steps

1. Toast the pumpkin seeds in a dry hot pan, then let them cool completely.

2. Using a mixer, beat the butter with the sugar until light and creamy.

3. Continue mixing and add the egg and vanilla.

4. Add the flour, baking powder, and oats. Mix until combined.

5. Fold in the pumpkin seeds and dried cranberries.

6. With slightly wet hands, form small balls of dough (slightly smaller than a walnut).

7. Bake in a preheated oven at 180°C (350°F) for about 15 minutes.

The cookies will look soft when they come out of the oven — they will firm up as they cool