Biscuits à l’avoine

Source: Sugar: Oatmeal Cookies


  • 2/3 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tablespoon vanilla
  • 1 tablespoon fancy molasses
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups oats
  • 1 cup raisins


  1. Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
  2. Cookies will keep up to a week in an airtight container.
  3. Yield: 2 dozen cookies.
  4. VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.

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