Farmer's Market Oatmeal cookies

I don’t have much to say about these oatmeal cookies because once you taste them they speak for themselves. They have a soft and chewy inside with crispy edges and if you like oatmeal cookies, these are a must try.

My husband is a big oatmeal cookie fan and this is my version of The Farmers Market’s Oatmeal cookies from Loblaws that we can’t get right now.

I hope you enjoy them as much as we do. And for those peanut butter lovers here’s a tip: spread a bit of peanut butter on your next oatmeal cookie. You won’t regret it!

To make the cookies

1 cup unsalted butter, softened

1 cup light brown sugar, packed

1/2 cup white sugar

2 lg eggs, room temp

1 1/2 tsp vanilla

1 3/4 cup all purpose flour

2 tsp cornstarch

1 tsp baking soda

3/4 tsp salt

3 cups old-fashioned rolled oats

Preheat oven to 375F and line baking trays with parchment paper.

In a medium bowl, whisk together flour, cornstarch, baking soda and salt.

in a large bowl, beat butter 30 seconds. Add brown and white sugar and beat until light and fluffy. Add eggs and vanilla extract and beat well.

Add flour mixture slowly and mix until completely combined.

Stir in oats and mix well.

Drop 2-3 Tbsp sized balls spaced at least 2” apart. For soft and fluffy-ish cookies do not flatten; for chewier cookies, flatten cookies by lightly pressing down with your fingers to 1/2” thick.

Bake for 10-12 minutes. Edges of cookies should be lightly browned, centres may still be slightly under-baked but will bake further while cooling.

Let cookies cool completely on baking tray.