Oatmeal Cookies
Chocolate chip cookies and oatmeal raisin cookies are true favorites. Most families have their traditional version that everyone knows and loves. As a pastry chef I am frequently asked what my favorite dessert is. I love this question! Everyone is expecting something complicated and sophisticated. I hate to disappoint, but when I want something sweet I prefer a good cookie or some ice cream. There are plenty of not so good cookies and frozen desserts out there. After eating many so-so oatmeal raisin cookies I decided it was time to make them the right way. I love a soft and chewy cookie with slightly crisp edges. Raisins are fine, but chocolate is better. My go to cookie is oatmeal chocolate chip. For the traditionalist, swap out the chocolate chips for raisins. Stick with me…I have a lot to say about cookies.
Let’s get creative with these cookies. Why not take the same recipe and make it oatmeal cranberry almond, oatmeal chocolate cherry, oatmeal fig, oatmeal peanut butter or oatmeal Nutella? Pick one to try or make them all and expand your cookie repertoire.
Be smart. Plan ahead. Someone happens to be in neighborhood and looking to pop over? Last minute invite to someone’s house and you need to bring something? I like to have portioned cookie dough in the freezer ready to bake in an instant. Scoop the cookies onto a parchment lined baking sheet. (You can scoop them close together since they are going in the freezer.) Freeze for at least 30 minutes. Once frozen, remove the cookies from the baking sheet and transfer to a freezer bag or storage container. Do not freeze the dough in one big clump to scoop later. Make sure you label what type of cookie they are, the date you made the dough and consider including the baking temperature and time so you don’t even have to lookup your recipe. Now you’re ready for any last minute get together or can bake just a few when you have a cookie craving.
5 things You Need to make cookies
1. A cookie scoop is a must. A cookie scoop ensures each cookie is the same size and shape. This also means they will bake evenly. I use a medium scoop which holds about 2 tablespoons of dough.
2. Heavy bakeware is critical. You can do everything perfectly, but if your bakeware is thin and flimsy, your cookies will brown too quickly on the bottom resulting in a very uneven bake. Invest in good quality 18” x 13” half sheet baking pans.
3. Hand mixers are ok, but stand mixers are better. Either way, make sure you have the ability to cream the butter and the sugar. This will require some power!
4. Parchment paper sheets or silicone baking mats make cleanup much easier. I like to buy my parchment paper at a restaurant supply store. The pre-cut sheets lay flat compared the troublesome rolls from the grocery store that constantly curl. Did I mention it’s a much better value?
5. Fish spatulas or fish turners are amazing for baking. I say this all the time when I am teaching. My fish spatula has never even touched fish. Its thin and flexible design that's meant lifting delicate fish is perfect for lifting pastries from a baking sheet.
Oatmeal Cookies
1 cup butter, softened
1 cup brown sugar, lightly packed
1 egg
1 teaspoon vanilla extract
2 cups rolled oats
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup chopped walnuts, optional
Preheat oven to 350°F. Line 2 baking sheets with parchment or silicone baking mats.
Use a hand mixer or stand mixer fitted with the paddle attachment to cream the butter and brown sugar; use high speed. When properly creamed the mixture should look light and fluffy. Scrape down the sides of the bowl and beat in the egg and vanilla until completely combined.
In a separate bowl, combine rolled oats, flour, baking soda and salt.
Slowly add the dry ingredients to the mixer bowl using low speed. Scrape down the sides of the bowl. Finish by mixing in the chocolate chips and walnuts on low speed or stir into the dough by hand.
Scoop the cookie dough onto the prepared baking sheets allowing room for them to spread slightly.
Bake cookies for 9 to 11 minutes. Let the cookies cool for about 5 minutes on the baking sheets before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Makes about 36 cookies
Change it up!
Replace the chocolate chips and walnuts with various dried fruits and nuts.
Try mixing 1/4 cup of peanut butter or Nutella into the dough.
Cranberry Almond: Use 1/2 teaspoon of almond extract and 1/2 teaspoon vanilla extract in the dough. Swap out the chocolate chips for dried cranberries and the walnuts for chopped or slivered almonds.
Chocolate Cherry: Replace the walnuts with dried cherries and use chocolate chunks instead of chips.
Oatmeal Cinnamon: Add 1/2 teaspoon of ground cinnamon to the dry ingredients, remove the chocolate chips. Increase the walnut measurement to 1 cup or leave out completely.
