Oatmeal Cookies

What makes the greatest Oatmeal Cookies? Cookies that are buttery rich, crisp on the outside, chewy on the inside, and loaded with that wonderful oatmeal flavor. And for an extra treat, toss in you favorite cookie add-ins, such as raisins or nuts, or since these are Oatmeal Cookies, chopped dried figs and dates. So good!

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams, as indicated on the package of flour. The “scoop and fill” method of filling a measuring cup will add too much flour. To get the correct amount of flour, it is very simple to weigh the flour so that the cookies are not dry or have a “wheat-taste” due to too much flour. An extra 15 grams/ 2 tablespoons of flour will create a more wheat-tasting, rather than oat-tasting, cookie. However, if you do not have a food scale, sift the flour 3 times, then gently spoon it into a measuring cup and use the edge of a knife to level the measuring cup.

This is a very easy cookie to make. However, avoid over-stirring the cookie dough. Too much stirring will incorporate excess air and make a more cake-like cookie, rather than a chewy cookie. Stir gently just until ingredients are combined and cookie dough is fairly smooth.

I’m Nuts About Nuts! Nuts should be baked before adding them to the cookie dough. This enhances their flavor and ensures that the nuts stay crisp.

You’re such a softie! Let butter soften to a cool room temperature. Very soft or melted butter will produce a very crisp cookie. To soften quickly, place the stick of wrapped butter in a microwave and microwave on low heat until slightly softened but not melted. This typically takes approximately 10 seconds. Leaving the butter in the original paper helps it soften evenly.

Getting “Eggcited” about eggs? Be sure eggs are at room temperature. Warm eggs are easier to whisk than cold eggs. Why do eggs need to be whisked? Eggs contain protein which act as “binders” in most cookies; they help hold cookies together. The protein breaks apart when eggs are whisked. When the whisked eggs are added to the cookie dough, the protein molecules will try to bind with other protein molecules, thus keeping the cookie from being crumbly. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

A Swedish proverb says, “Forbidden fruit always tastes the best.” But dried fruit in these cookies tastes better. Most people are used to raisins, chocolate chips, or nuts in oatmeal cookies. But if you haven’t had chopped dried dates and figs in your cookies, I strongly encourage it!

Print Recipe

Oatmeal Cookies

(1 votes, average: 5.00 out of 5)

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By Connie Teunis – Serves: Makes 3½ dozen 1-ounce cookies

Cooking Time: 20 minutes

What makes the greatest Oatmeal Cookies? Cookies that are buttery rich, crisp on the outside, chewy on the inside, and loaded with that wonderful oatmeal flavor. And for an extra treat, toss in you favorite cookie add-ins, such as raisins or nuts, or since these are Oatmeal Cookies, chopped dried figs and dates.

Ingredients

• 255 g./ 2 c. + 2 T. All-Purpose Flour
• 160 g./ 2 c. Quick-Cooking Oats (not Instant)
• ½ t. Baking Soda
• ½ t. Salt
• 227 grams/ 2 Sticks of Unsalted Butter, slightly softened
• 192 g./ 1 c. Light Brown Sugar
• 96 g./ ½ c. Granulated Sugar
• 42 g./ 2 T. Honey
• 2 eggs
• 1 t. Vanilla
• (opt.) 1 c. of Stir-Ins: Raisins, Craisins, Chocolate Chips, M&Ms, Nuts, Chopped Dried Figs and Dates

Instructions

1

If adding chopped nuts, preheat oven to 350 degrees. Spread the nuts on a baking sheet. Bake for 5-6 minutes until nuts just begin to brown and an aroma rises. Cool completely.

2

In a medium bowl, whisk together the all-purpose flour, quick-cooking oats, baking soda, and salt; set aside.

3

In a large bowl by hand, or in the bowl of a stand mixer on the lowest speed, cream the butter with both sugars until smooth, scraping the bottom and sides of the bowl often. Add the honey, eggs, and vanilla; beat on slowest speed until smooth, scraping the bowl and beater frequently.

4

By hand, stir in the flour and oat mix; mix until just combined. Add the selected stir-ins, if desired; mix until the stir-ins are evenly distributed. Cover and refrigerate 30 minutes to make shaping easier.

5

After 30 minutes, preheat oven to 300 degrees. Line 2 baking sheets with parchment paper. Measure out 28 grams/ 1 ounce (or desired size) of dough for each cookie; roll into a ball. Place on baking sheets 3” apart. Flatten slightly.

6

Bake at 300 degrees for 20 minutes until cookies are slightly firm to the touch. Place cookie sheets on cooling racks; let cool for 2 minutes, then remove cookies from baking sheets and place directly onto the cooling racks. Cool completely.

7

ENJOY!