Kristy Cook
SCALE
Table of Contents
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups rolled oats
- Chocolate kisses, unwrapped (about 48, depending on the size of your cookies)
INSTRUCTIONS
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream Butter and Sugars:
- In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, then stir in the vanilla extract. Mix until well combined.
- Combine with Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in Oats:
- Fold in the rolled oats until evenly distributed throughout the dough.
- Shape and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Press Chocolate Kisses:
- Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. The heat from the cookies will slightly melt the chocolate, allowing it to stick as the cookies cool.
- Cool:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
