![]() I left a few chunks of fat, then added egg, then beat it all smooth. I didn't beat the sugar/fat mixture until completely smooth at first. These stayed thick, are soft and a bit chewy, and haven't fallen apart in storage. I've always had trouble with oatmeal cookies that are too crisp and flatten in the oven, then too crumbly in the cookie jar. With the sugar drastically reduced you can even eat them for breakfast! Since there are only 2 of us I've been baking half quantities (12 cookies) so we get to enjoy them warm and fresh. ![]() Let cool on the sheet 5 minutes before transferring to a rack. I use a Silpat sheet instead of greasing my baking sheet. The secret is to beaten the wet ingredients then fold in the dry ingredients with a rubber spatula. I added 2/3 cup raisins to my dry ingredients. I also reduced the cinnamon to 1/2 teaspoon as I do not like it to dominate the cookie. We like our cookies not too sweet so I only used 1/2 cup of very lightly packed light brown sugar and no white sugar. This recipe is a keeper.įinally I found my perfect oatmeal cookie recipe (with a little tweaking). Not a fan of cinnamon in oatmeal cookies, so I left out that ingredient, but I added 1/2 cup of chopped pecans. I made these cookies on a snowy day with the ingredients I had on hand, and they fit the bill since I like crunchy cookies. They may look burnt but thats from the caramelization of the sugar. They stayed fresh in an airtight container for 3-4 days. The oatmeal gives a good texture and the combined sugars give the carmelized crunch and sweetness. It is slightly sweet for us, so we just cut back a little on our sugars. I always make substitutions depending on what I have on hand or my mood, but it doesn't change the result - almond flour for all-purpose, different sugars, coconut butter, etc. I've made this recipe several times and my family loves it. Sometimes I make these with whole wheat flour, sometimes with GF flour.Īll this to say, this is a wonderful, versatile recipe. I increase the wet ingredients by half and add in flax seeds, prunes, orange zest, walnuts, chocolate chips, sesame seeds, pumpkin seeds, etc. I call them my BM/Lac cookies (you’ll know if you know). This is my go-to base recipe for nourishing any new mom. I know - I hate people who rate recipes when they didn't really make the recipe. I also threw in a little bit of sweetened, shredded coconut. I also didn't have enough butter or brown sugar, so I added some cream and some maple syrup. I chose this recipe because it didn't call for raisins because I didn't have any. My husband said he wanted oatmeal cookies. Portion the cookie dough into tablespoon-size balls (or use a #70 cookie scoop if you want to be precise) and place the dough balls at least 2 inches apart on parchment paper–lined cookie sheets, since they’ll spread as they bake. (Doing some last-minute baking? Here’s how to soften butter quickly.) The dough comes together in no time with the help of an electric mixer, but you could easily make these cookies with a large bowl, a wooden spoon, and a little elbow grease. ![]() The one hiccup: It’s imperative to let your butter and egg come to room temperature so that they blend seamlessly into the dough. This easy oatmeal cookie recipe is so simple, in fact, that you might be tempted to make a new batch every day. Old-fashioned oats-not quick oats-give them just the right texture, while vanilla extract and ground cinnamon lend them the warmth and spice that’ll keep you coming back to the cookie platter for more. There are no cranberries or chocolate chips, no pecans, peanut butter, coconut, or any other mix-ins either (not even dates)-nothing that could divert attention from the buttery golden brown comfort of this classic chewy cookie. ![]()
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