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Prep 55min
Total55min
Servings48
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Ingredients
1 3/4
cups packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
1
cup Gold Medal™ all-purpose flour
1
cup Gold Medal™ whole wheat flour
1
teaspoon baking powder
3
cups old-fashioned oats
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Steps
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.
2
On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.
3
On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.
4
Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
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Make sure to pack your brown sugar while measuring to ensure you have enough. Use the back of a spoon to easily pack into your measuring cup.
These soft and chewy brown sugar oatmeal cookies work great for making ice cream sandwiches! To make sandwiches to store in the freezer, place a scoop of vanilla ice cream between two cookies and wrap your sandwiches individually with plastic wrap. Place in a resealable freezer bag and freeze until needed.
If you haven’t used your brown sugar in a while and it’s a little hard, don’t throw it out. Just seal it in a plastic bag with an apple wedge for a day or two to soften, then throw away the apple.
While all-purpose flour is fine to keep sealed in a pantry, keep your whole wheat flour in the refrigerator or freezer to keep it at its best.