It’s hard to believe that we are already at the end of August! This year seems to be flying by, so I am already starting to test recipes for the season of Fall and all the holidays that will soon be here. Before I fully dive into spiced recipes that make you feel warm and cozy, I have one last summer delight to share. That recipe will be posted next week; however, I do have a quick and easy recipe I developed while making that delicious summer dessert.  While making my streusel topping for the delectable treat, an idea popped in my head and I decided to see what would happen if I made my streusel topping into cookies. After trying a few batches, I came up with a cookie that is extremely easy to make, quite delicious, and can be enjoyed all year long!

Batch #1:

My first try involved taking my streusel topping recipe and then simply adding oats, baking powder, and a little extra butter. Also, instead of using cold butter, I melted the butter to make a more cohesive dough. This cookie iteration was extremely delicious; however, it was a very crunchy cookie and the dough needed to be shaped in order to make it look like an actual cookie rather than keep the shape of the cookie scoop. Even though this was only my first batch, this one turned out really well! If you love crunchy cookies and have a little patience to shape the cookies, then this cookie is perfect for you!

Batch #2:

The only difference between this batch and the first batch was that this time I added 2 eggs. This made the cookie dough easier to scoop and it did not require shaping before being baked in the oven. The downside to this batch was that the cookies spread out too much while baking, and they also required a longer baking time because of the extra moisture from the eggs.

Batch #3:

The third batch found the sweet spot (pun not intended, but it’s fun when things work out, isn’t it?). By adding 1 egg, the cookie did not need to be shaped because it spread out slightly while baking. This batch was the winner, and is the recipe provided below.

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Batch #3: Microwave Test:

I had a little extra dough leftover from Batch #3, so I decided that instead of baking two cookies by themselves, I put it in a mug and microwaved it to see what might happen. It only required about 45-60 seconds in the microwave, and the result was fantastic! The outer parts were like a chewy oatmeal cookie while the core of the cookie provided a soft-baked cookie experience. I decided to treat myself and added a scoop of Tillamook vanilla bean ice cream as well as a generous drizzle of my luscious caramel. This dessert was a wonderful added bonus to experimenting with this yummy cookie recipe.

Side Note:

If you love streusel and want to try some desserts with my classic streusel recipe, check out my awesome Peach Cobbler Cupcakes and Boozy Peach Cobbler Milkshakes. Both will give you the flavors of peach cobbler, but in fun and different ways.

Ingredients:

• 1 cup all-purpose flour
• ½ cup oats
• 1 teaspoon baking powder
• 1 ¼ teaspoon ground cinnamon
• ½ cup brown sugar, packed and leveled
• ½ cup granulated sugar
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter
• 1 large egg

Equipment:

• 1 large mixing bowl
• 1 wire whisk
• 1 rubber spatula
• 1 small microwave-safe bowl
• Measuring cups
• Measuring spoons
• Baking sheet
• Parchment paper
• Medium cookie scoop

Directions:

1. Preheat the oven to 350°F. To a small microwave-safe bowl, add the stick of butter and heat it in the microwave until it is fully melted, about 20-30 seconds if using room temperature butter. Set it aside to slightly cool while preparing the rest of the ingredients.
2. To a large mixing bowl, add the flour, oats, baking powder, ground cinnamon, brown sugar, granulated sugar, and salt. Use a whisk to thoroughly mix the ingredients.
3. Add the butter and use a rubber spatula to combine the ingredients. Add the egg and mix until everything is combined.
4. Scoop out the dough using a medium size cookie scoop and place on a parchment paper lined baking sheet. Bake for approximately 12-15 minutes or until the cookies turn a light golden brown.
5. Once they are completely cooled, enjoy!

Thank you so much for checking out this recipe! I hope you enjoy it as much as my taste-testers and I did!