Berry medley oatmeal cookies
Ingredients
- 1 ½ cups rolled oats
- ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1 pinch of salt
- ½ cup unsalted butter
- ½ cup cane sugar
- ¼ cup light brown sugar (golden)
- 1 egg
- 1 cup Salad Topper Wildberry
- 1 tsp vanilla extract
Directions
- In a bowl, combine oats, flour, baking soda and salt. Set aside
- In another bowl, cream the butter and sugars with a paddle attachment or an electric mixer. Mix in the egg and vanilla
- Add flour mixture and mix just until combine then add the Salad Topper
- Scoop dough into sheet pan and refrigerate at least 30 min to 24 h for best result
- Preheat oven to 350 °. Line 2 baking sheets with parchment paper or silicone baking mats
- Bake until golden on edges and nearly set in the middle, about 12-14 min
- Let cool on baking sheet first for a few minutes then transfer to wire rack to cool completely
