Ingredients
1 c. butter
2 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. milk
1 c. Quaker quick oats
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Beat butter until fluffy, adding sugar 1/4 cup at a time. Add eggs one at a time; beat mixture well. Sift together before baking, adding to butter mixture the baking powder, salt and flour. Blend with butter mixture. Use milk if batter becomes too stiff. Stir in oats. Refrigerate 10 to 15 minutes. Drop by tablespoonful (form into balls and flatten with a greased cup and colored sugar) 1/8-inch thick. Bake in preheated oven at 375° for 8 to 10 minutes.