Gg’S Oatmeal Cookies

• 1 cup Butter, Softened
• 1 cup Brown Sugar, Packed
• 1 cup Granulated Sugar
• 2 whole Eggs
• 1/2 teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1 cup Oatmeal (not Instant)
• 1 cup Flake Cereal

1. Preheat oven to 350F.
2. 1. Cream the butter and sugars on high speed of a stand mixer for 3 minutes - until light and fluffy. Scrape the bowl half way through to ensure even mixing.
3. 2. Add eggs and vanilla extract to the creamed mixture and mix on high speed for another 3 minutes. Scrape the bowl.
4. 3. Sift flour, baking soda, baking powder, and salt together. Add to creamed mixture and mix just until completely incorporated.
5. 4. Add oats and flake cereal. Mix together just until incorporated - DO NOT OVERMIX!
6. 5. Bake for about 11 minutes, until golden.
7. I'm picky about the oats and the flake cereal. I really believe that a steel cut oat gives a superior cookie. And I avoid any cereal with high fructose corn syrup or soy additives, which can make finding a flake cereal a big challenge!
8. Interestingly enough, these are really best once they've cooled completely and been around for a few hours. Hot right out of the oven, not so much. Give them some time to cool and age a bit before digging in.

butter, brown sugar, sugar, eggs, vanilla, allpurpose, baking soda, baking powder, kosher salt, cereal

Taken from tastykitchen.com/recipes/desserts/gge28099s-oatmeal-cookies/ (may not work)