Oatmeal Poppy Seed Cookies
This Oatmeal Poppy Seed Cookies Recipe is a great snack for your morning meal on the go or as a healthy treat!
Equipment
- 1 Oven
- 1 Baking Scale - To measure ingredients
- 1 Large Mixing Bowl
- 1 Airtight Container - To Refrigerate Dough
- 2 Baking Sheets
- 1 Cookie Dough Scoop - Or large spoon
- Parchment Paper or Silicone Baking Mats
Ingredients
- 230 grams Unsalted Browned Butter - See our Simple Browned Butter Recipe
- 1 tbsp Cinnamon
- 100 grams Poppy Seeds - Suggest Natural Blue Bird Poppy Seeds
- 230 grams Brown Sugar
- 60 grams Granulated Sugar
- 2 Eggs + 1 Egg Yolk
- 1 tbsp Vanilla Bean Extract -Suggest Blue Bird Pure Vanilla Bean Extract
- 1 tsp Ground Ginger
- 1 tsp Nutmeg
- 200 grams All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 250 grams Old-Fashioned Rolled Oats
Instructions
- In a large mixing bowl add the melted browned butter, poppy seeds, and cinnamon. Stir and let sit for several minutes to allow the flavor of the seeds to be expressed by the heat of the butter.
- Stir in both sugars, ginger, nutmeg, and vanilla bean extract. After these are combined well, add in the eggs and mix until completely smooth.
- Finally, add in the flour, soda, salt, and oats. Gently fold these remaining ingredients until the flour is no longer visible.
- Transfer the dough to an airtight container and let the dough chill in the refrigerator for at least 3 hours, preferably overnight.
- Once chilled, remove the dough from the refrigerator and line cookie sheets with silicone baking mats or parchment paper. Preheat the oven to 350℉. Using a cookie dough scoop, place the dough onto the prepared cookie sheets.
- Bake for 12-15 minutes or until the edges and top are set. Leave the cookies on the pans after removing from the oven for 10-15 minutes.
Video
Notes
While you are more than welcome to use an electric or stand mixer, I've found the best method is hand mixing and then chilling the dough overnight.