I’ve had a lot of underwhelming oatmeal raisin cookies in my day. It’s tragic, really, because the secrets to all great cookies are the same. Use great sugar, resist the urge to over mix, and bake until just golden on the edges, allowing the cookies to finish baking.
1 1/3cupsPacked brown sugar220g
1tspVanilla4g , optional
2cupsAssorted mix-inssuch as dried fruit, chocolate pieces, toffe, nuts....
2-1/2cupsRolled oats250g , old fashioned
1 1/2tspBaking Soda7g
1tspCinnamon 4g, optional
Combine the butter and sugar. Cream the butter until just light and fluffy. Add the eggs, vanilla and salt and mix until the mixture looks uniform. You can cream in a stand mixer, with a hand-held mixer or a big bowl with a wooden spoon.
Add your mix-ins and mix just until they are incorporated.
Add the dry ingredients (flour, oats, baking soda, and cinnamon) and mix until just combined.
Chill the dough for 1 hour.
Scoop either 2 tbsps of dough onto parchment-paper lined cookie sheet or use an ice cream/cookie scooper to make uniform cookie scoops.
Bake at 325 for 7-10 minutes, depending on their size. Remove from oven when the sides of the cookie begin to brown around the edges. Let rest for 15 minutes before removing from parchment paper.
The Great Oatmeal cookie has a set of issues all its own. Do you have a few minutes? Let’s tackle them.
#1. Raisins. Meh. Raisin lovers, go for it. I prefer currants and dried cherries, even golden raisins for that tartness in my cookies. You like dried apricots? Chop them finely and toss ’em in.#2. Dry. Like cardboard. You need more fat. And sugar. Those are the only ways to introduce moisture in your baked goods. Don’t skimp. We only use Organic brown sugar here, you’ll notice a big difference when you switch over, because its crystals are unbleached, retaining more color, flavor and moisture. Trader Joe’s carries a good consistent stock.#3. Crunchy. If you want a flat, crunchy oatmeal cookie, stick with an oatmeal lacey. What I want to sink my teeth into this morning is a thick, chewy, chock-full-of-hazelnuts-and-chocolate-eats-like-a-meal cookie. This butter-lovin’ recipe will cure your thin-cookie fears, but that will only happen if the butter is at or a little colder than room temperature (I’m talking to you, soften-the-butter-in-the-microwave baker. Stop that immediately and let your butter rest, cut up, for 10 minutes).#4. Boring. Oatmeal raisin with cinnamon? What? Come on! Raid the pantry and try one of these combos: Hazelnut Chocolate Currant, Dried Cherry Pistachio. Golden Raisin Dark Chocolate with a pinch of Cardamom. Oh, and please don’t ever skimp on the salt.Oh, and don’t use chocolate chips. Those little pucks aren’t designed to melt in your mouth- chop up a great bar of your favorite chocolate or use good-quality couverture discs instead (Valrhona, Cordillera, Scharffen Berger, Callebaut and the like).