Berry medley oatmeal cookies

1 ½ cups rolled oats
¾ cups unbleached all-purpose flour
½ teaspoon baking soda
1 pinch of salt
½ cup unsalted butter
½ cup cane sugar
¼ cup light brown sugar (golden)
1 egg
1 cup Salad Topper Wildberry
1 tsp vanilla extract

In a bowl, combine oats, flour, baking soda and salt. Set aside

In another bowl, cream the butter and sugars with a paddle attachment or an electric mixer. Mix in the egg and vanilla

Add flour mixture and mix just until combine then add the Salad Topper

Scoop dough into sheet pan and refrigerate at least 30 min to 24 h for best result

Preheat oven to 350 °. Line 2 baking sheets with parchment paper or silicone baking mats

Bake until golden on edges and nearly set in the middle, about 12-14 min

Let cool on baking sheet first for a few minutes then transfer to wire rack to cool completely

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