Oatmeal cookies have always been my favorite. It's something about the spices and texture of this oatmeal cookie. It's particularly difficult to describe. It's crispy on the outside with a center that is loaded with the add ins of your choice. It almost has a lacey quality to it. I wish I had a nickel for every time someone told me how much they loved this oatmeal cookie. It is not your usual oatmeal cookie which probably explains the response. This is a chocolate chip version that is not shy on spices.
I have not included how to pics with this as it is a really basic cookie and I don't think anyone will have a problem with it.
One thing you will notice is the enormous amount of add ins. You can use chocolate chips, dried fruit, nuts - whatever you want to make these yours. I think the large amount of add ins gives this oatmeal cookie its lacy quality since there is just enough dough to hold the add ins together.
Because I didn't want the cookies to spread too much, I use part crisco and part butter. The large amount of add ins also keep the cookies from spreading.
This makes a lot of cookies. If you don't want to bake off all of these, I would drop the cookies, freeze them and then thaw them on cookie sheets when you want to use them. Alternatively, cut the recipe in half.
If you love oatmeal cookies as much as I do or even if you don't I hope you will try these unusual cookies.
3 cups Old Fashioned Quaker Oats (Do not use Quick Oats)
1 cup + 2 tablespoons flour (160 grams or 5 ⅔ ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
¾ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
1 ¼ cups packed brown sugar (225 grams or 8 ounces)
1 cup sugar (200 grams or 7 ounces)
½ cup unsalted butter (114 grams, 4 ounces or 1 stick)
½ cup shortening (like Crisco) (114 grams or 4 ounces)
1 teaspoon vanilla
1 pound total chocolate chips, raisins, dried fruit or nuts in any combination (454 grams)
Preheat the oven to 350 degrees.
Whisk together the oats, flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
Cream the sugars, butter and shortening until light and fluffy. Add the eggs one at a time, beating until combined. Add the vanilla. If the mixture curdles, don’t worry about it.
Add the flour mixture half at a time, beating on low until completely combined. Lastly, add the nuts, chips or whatever you are adding in.
Line a baking sheet with parchment paper. Drop the cookies using a #40 disher or 2 tablespoons spacing them apart. Double pan and bake for 9 minutes, turn and bake 8 to 9 more. They should still be puffy when you pull them out. They will drop and finish baking on the baking sheet as they cool. Cool for about 8 to 10 minutes and remove to a cooling rack with a spatula. Cool completely. Store in a canister.
Yield: Approximately 50 – 3 inch cookies.
thanks Helen! So nice of you to stop by my site, I feel honored!
I will let you know when I blog about the cookies, I have a ton of stuff lined up but slowly and surely I'll get there! ;-)
Thanks Sally - I very much appreciate it.
Helen, I made these cookies and since my husband doesn't care for dried fruit I used what I had on hand. I used white chocolate chips (Guittard) and Heath toffee bits. My cookies ended up flatter than yours and were crumbly, definitely not chewy. The spices and flavors were wonderful so I want to know if I could have done something wrong to end up with flat and crumbly cookies.
Did you use a full pound of add ins? That's the key to keep the cookies from spreading and flattening out. Also the toffee bits, being sugar, may have caused the problem. Nuts, raisins, dried fruit are all larger and help keep the cookies thicker and give the lacey quality about which I spoke.
I am also quite fond of oatmeal cookies - now, do you think this recipe could be halved? I know that it would work to freeze, but I would love to bake them and take to the department, I think half a recipe would be just right.
Absolutely. I just took a quick peek and there isn't anything that wouldn't halve easily. Go for it and I hope everyone enjoys them as much as my friends do.
Thanks so much! (by the way, I just got your book The New Pastry Cook, which I found used, but in pretty good condition, a few markings and notes which to me add spice to the mix ;-)
I shall bake these cookies on Sunday to brighten up the first Monday of back to school at our university....
Hi Sally - What a great welcome back. You are a very considerate person and people are lucky to be the recipient of your wares. Be sure not to over bake the cookies. They look a little undone when they are pulled.
I too love to see what others think important in books they have bought. I have notes in some of mine. If you have questions about anything, please feel free to email me.
Have a great start to the new school year. Helen
Change of plans.... made them last night, as I type this there are only TWO cookies left
I intend to blog about them probably in a month or so - would you mind if I list the recipe on my site (of course linking it back to you here) or do you prefer that I just include a link to your site????
I used macadamia nuts, choc chips, and a mixture of dried fruits (golden raisins, cranberries...etc)
Hi Sally - I would love a link to my site. No wonder the cookies were such a success - love what you put n them. Thanks so much. Took a look at your site and I love it. I think blogging is the best because it's all about sharing.
I like the looks of your Oatmeal Cookies....they look well baked and crispy....most people do not bake their Oatmeal cookies long enough...they are pale in color and chewy...but may be that is how they like them...I like a crispy cookie that leaves crumbs in my mouth when I bite into them....I will have to try your recipe.....
Hi Maria: Thanks so much. Of all the cookies I made in my years of baking, these are the favorites of so many of my clients.