Oatmeal-Vanilla Cookie Dough

1. Stage

Place oats in the bowl of a food processor fitted with metal blade, and process until finely ground. Transfer to a large mixing bowl and add flour, baking powder, baking soda, and salt. Set aside.

2. Stage

Put butter in the bowl of a standing electric mixer fitted with a paddle. Beat on low speed until soft, then increase speed to medium and beat until light and creamy, about 3 minutes. Gradually add granulated sugar and then brown sugar, beating until very light and creamy.

3. Stage

Add eggs, 1 at at time, and beat to incorporate, scraping down sides of bowl with a rubber spatula after each addition. Beat in vanilla and when blended, slowly beat in the reserved dry mixture. Stop while dough is still streaky, and scrape it out onto a floured surface. Divide dough into 2 sections and gently knead each with your hands until just blended. Wrap in plastic wrap and refrigerate at least 30 minutes, or up to 3 days (or freeze for up to a month). Take out 10 minutes before ready to bake.

4. Stage

To assemble and bake: Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper or silicone mats. For each cookie, take about a 1 1/2-inch ball of dough and knead in flavorings as desired. For nuts, fruits, and candy, add what you like as long as there's enough dough to bind together the ingredients. For intensely flavored add-ins, like extracts, zests, salts, and spices, use a very small amount, less than 1/8 teaspoon. (See combination suggestions below.)

5. Stage

Place cookies evenly on prepared sheets, giving each enough room to spread. Bake until center sets and cookies are lightly golden, 12 to 15 minutes.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.