- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup unbleached white flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup rolled oats or other rolled grains such as barley, in any combination
Preheat oven to 375° F. Line 2 (9-inch) cake pans with a circle of parchment and lightly oil the parchment.
Cream together butter and brown sugar. Beat egg, milk and vanilla into butter mixture until creamy.
Combine flour, baking soda, baking powder and salt and fold into the batter. Stir in rolled grains.
Spread a thin layer of cookie batter over each pprepared pan, about 1/4-inch-thick. Bake until golden and puffed, 15 to 18 minutes.
With the tip of a paring knife, cut around the outer edge of the cookie to loosen it from the pan. Cool for 5 minutes and invert onto a sheet of parchment. (This is so the cookies won’t stick as they cool and will be easier to handle.) Remove the parchment. Let the cookies cool completely before handling them as they will be quite tender.
This cookie recipe was created to go with the One Giant, Fresh, Organic Strawberry Ice Cream Sandwich recipe.