Unbelievable Oatmeal Cookies
Submitted by luvinbabe
Six-ingredient oatmeal cookies with butter, orange zest, and almond extract pressed with a fork and baked golden. No flour, naturally gluten-friendly, and impossibly tender with a sandy, melt-away texture.
YIELD
12 servingsPREP
20 minCOOK
15 minREADY
35 minSix ingredients. No flour. These might be the simplest cookies you’ll ever bake, and somehow they’re also the most addictive.
Softened butter gets beaten with sugar, egg, orange zest, and almond extract, then pressed by hand into rolled oats until the dough just barely holds together.
Rolled into tiny balls and flattened with fork tines, they bake up golden, sandy, and so tender they practically dissolve on your tongue.
The orange zest and almond extract give them a fragrance that fills the kitchen and makes them taste far more sophisticated than their humble ingredient list suggests.
Kitchen Tips
- Use rolled oats, not instant. Instant oats will make the cookies too soft and mushy
- Press the oats into the butter with your fingers. A mixer will break them up too much
- Form tiny balls. These are meant to be dainty, bite-sized cookies
- Watch carefully during the last few minutes. They go from golden to burnt fast at the edges
- Cool on the baking sheet for a couple of minutes since they’re fragile right out of the oven
Ingredients
Directions
Lightly butter a cookie sheet.
Preheat the oven to 325℉ (160℃).
Beat together the butter, sugar, egg, orange zest and almond extract.
With your fingers press the oatmeal into the butter until the dough just holds together.
Form the dough into tiny balls and with the tines of a fork press them down.
Bake for 10 to 15 minutes or until golden brown.
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