I’m not really one of those people that cares about how pretty my food is before I eat it. I mean, as long as it’s delicious, I don’t really care if it looks like dog food, or is served in the pot it was made in. However, if you’re looking for a pretentiously beautiful and delicious way to top off your grilled peaches with vanilla ice cream this summer, this is the cookie for you. In all seriousness, these are really easy to make and go perfectly with ice cream. We really did have them with grilled peaches and vanilla ice cream earlier this week, but I didn’t get a picture of it because I was too busy stuffing my face. So I just took a picture of it in some double chocolate brownie ice cream that we had in the freezer. FYI, I proceeded to eat this bowl of ice cream that I made just for this picture at like 10 am. Yeah….
The cookie is really a nice golden brown color in real life. Unfortunately, it’s pretty washed out in this picture…
- 1 stick butter (softened)
- 1 C sugar
- 1 C quick oats (or chopped old fashioned oats)
- 1/4 C flour
- 1 1/2 t baking powder
- 1/4 t salt
- 1 egg
- 1 t vanilla
Step 1: Preheat your oven to 325. Line your pans with tin foil and spray with pam.
Step 2: Cream your butter and sugar. Sift oats, flour, baking powder and salt in separate bowl, then mix with butter and sugar. Mix in egg and vanilla until just combined.
Step 3: Drop by the teaspoon full on the the greased foil lined sheets at least 2-3″ apart. They look really small, don’t worry, they expand! Bake for about 10-12 minutes. Makes about 4 dozen.
Recipe from Mrs. Fields