ingredients:

cookie dough:

• 1 ¼ cups (160g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup (113g) unsalted butter, softened
• ⅓ cup (67g) brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups (120g) oatmeal

topping/decoration:

• 2 tbsp dark chocolate (for the bears’ eyes)
• 2 tbsp milk chocolate (for the bears’ noses)
• 2 tbsp white chocolate (for the bow)

instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Cream Butter and Sugars:
   • In a large bowl, use a mixer or whisk to cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add Wet Ingredients:
   • Beat in the egg and vanilla extract until well incorporated.
5. Combine Wet and Dry:
   • Gradually add the dry ingredients to the wet mixture. Mix until just combined.
6. Add Oats and Mix-ins:
   • Gently fold in the oats and any optional mix-ins.
7. Shape and Bake:
   • Scoop the dough into 1 ½-tablespoon-sized balls and place them 2 inches apart on the baking sheet. Roll smaller pieces for the teddy bear ears.
   • Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
8. Decorate:
   • Place piping bags filled with chocolate chips into a bowl of hot water to melt the chocolate. (don’t cut the tip of the bag yet)
   • Pipe onto the cookies. I used milk chocolate for the nose, dark chocolate for the eyes, and white chocolate for a bow detail.