Tuesday, May 5, 2009

My Favorite Oatmeal Cookies

My sister-in-law asked me for a good oatmeal cookie recipe (a couple of weeks ago--sorry it took so long, Jenni) so I'm posting my favorite. I've tried many over the years and have settled on this one. It's a combination between America's Test Kitchen version and a recipe I found in the cookbook: 5 Star Recipes From Well-Known Latter-day Saints. I like the oat to flour ratio (twice as many oats) as well as the amount of butter called for (it's less than most recipes but still enough). This makes a soft chewy cookie, with a lightly crisp outside. I'm partial to chocolate chips and nuts in this recipe, but Craisins and white chocolate chips, peanut butter chips, or butterscotch chips are all very good.
Update 7/26/12
I tried making these with 1/2 cup butter and 1/3 cup pure olive oil and they turned out perfectly when baked right away.  I doubt I'll ever make them with all butter again.  No spread, and slightly crisp edges with chewy centers.  I bet coconut oil would also be a good replacement for some of the butter.
Famous Oatmeal Chocolate Chip Cookies

1 c. butter, softened

1 c. brown sugar

½ c. sugar

2 eggs

1 t. vanilla

1 ¾ c. flour (I use whole wheat pastry flour)

½ t. baking powder

½ t. salt

1 t. cinnamon (optional; I usually don't use it)

3 c. old-fashioned oats

2-3 c. Add-ins (chocolate chips, nuts, Craisins, raisins, other baking chips)

Cream butter and sugars; add eggs and vanilla and beat well. Add flour, baking powder, salt and cinnamon and mix until combined. Add oats and chips. Scoop onto cookie sheet (I use parchment paper--and I use each sheet over and over again) and bake at 350 for 8-10 minutes. For bar cookies, spread batter in ungreased 9x13 pan and bake for approx. 30 minutes. This recipe makes exactly 3 ½ dozen cookies when I use my medium pampered chef cookie scoop.

Tip: If you bake these right away, they spread a little. They're good (my kids don't complain) but I prefer to chill the dough first before baking (as per America's Test Kitchen suggestion). I scoop all the dough onto cookie sheets and refrigerate or freeze before baking. Add an extra minute to the baking time when baking chilled dough.

Note: The above recipe works great for my altitude and my oven. If you are baking at a lower altitude, try using ¼ c. less flour and ¼ c. more sugar and alter baking temperature and time as needed.


Lara said...

I am of the belief that oatmeal makes any cookie better and these look like they're right up my alley.

Jenni said...

Thanks Mirien for your guru baking skills. I'll try them today!

Marliese said...

Another winner! I got a 25 lb bag of oats at the Storehouse in Omaha last weekend, so I am trying everything "oaty."