Brown Sugar-Oatmeal Cookies

By á-5133

Old-fashioned oats and whole-wheat flour add texture and healthy fiber to these chewy cookies.

If you haven't used your brown sugar in a while and it's gotten hard, just seal it in a plastic bag with an apple wedge for a day or two to soften, then throw away the apple.

Store whole wheat flour in the refrigerator or freezer to keep it at its best.

Ingredients

• 1 3/4 cups packed brown sugar
• 1 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 3 cups old-fashioned oats

Details

Servings 4
Preparation time 55mins
Cooking time 67mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.

On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.

Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.