We’re well aware that not everyone loves a raisin (just ask half our colleagues). And, perhaps most important, we made them choose-you-own-mix-in-adventure cookies. We use a high proportion of brown sugar, plus a glug of maple syrup, to boost the cookies’ classic butterscotch notes. Of course, there are a few other contributing factors. For extra nutty flavor, we toast the oats (and pecans) before stirring them into the cookie dough, resulting in the best oatmeal cookies of your life. The two absorb liquids at different rates swap the quick-cooking version into this recipe, and you’ll end up with dry, cakey cookies instead of buttery ones. Quick oats are rolled thinner than old-fashioned oats (sometimes called rolled oats). Raisin lovers, it’s for you too.)īut be warned: Don’t try to make these with quick-cooking oats. Let them cool for a bit to firm up before transferring to a wire rack to cool completely.This recipe for chewy oatmeal cookies results in an amped-up version of the childhood favorite, with pecans for nutty, crunchy interest and your choice of dried fruit to make them personal.( They’ll be quite soft and the centers still gooey when they come out, but don’t worry they should be.) Bake for 10 to 12 minutes until the edges have just started to turn brown.Drop by the tablespoon on a baking sheet lined with parchment paper or a silicone mat.Add the oats, raisins, coconut flakes and walnuts stir together well.Add the flour mixture to the sugar mixture and mix well.In a separate bowl, whisk together the flour, soda, cinnamon and salt.In the bowl of a stand mixer, cream together the sugars, butter, egg and vanilla.Oatmeal Raisin Cookies with Coconut and Walnuts (adapted from Smitten Kitchen via The Nerd’s Wife)ġ/2 cup (1 stick or 4 oz) butter, softenedġ/2 cup walnuts, roughly chopped or broken up with hands (optional) The cookies are soft and chewy and stay that way for a few days. My friend Natalie and I couldn’t wait as soon as they were firm enough, we gobbled them up (one each-we’re not gluttons □ )Īnyway, try them. As they cool on the silicon mat, they firm up, at which point you can move them to a rack to cool. The cookies were still a bit goopy in the middle, but that’s how they should be. I’ve listed both as optional, but would highly suggest putting them in! More texture, more flavor, you know? Also, I baked for 10 minutes. I followed the instructions exactly, except I did everything by hand (being stand mixer-less) and added giant coconut flakes and walnut pieces to the mix. It’s half of the original, I believe, which is perfect because one dozen regular sized cookies is plenty. The recipe I ended up going with is one from Smitten Kitchen, which I found on The Nerd’s Wife’s website (cute name). They’re not exactly good for you (so much sugar and butter), but they are mighty fine and tasty. I didn’t make oatmeal I made oatmeal cookies. From your mom, to your kids, to your loved ones and to yourself. Let’s face it, though, hot oatmeal isn’t pretty-it just looks gross, bubbling and slopping around in the pot-but it’s love food. Some time last year, I decided to get over this fear of breakfast cereal. I think from that time, I associated oatmeal and oatmeal cookies, cream of wheat and any kind of breakfast cereal with sad, little Oliver and the grody glop he had to eat. There’s that famous scene in the mess hall in which Oliver asks, “Please, sir, can I have some more”-some more totally gross gruel that plops and slaps onto the plate and then jiggles when it lands. Actually, I remember watching a cartoon version of Oliver Twist or some other orphan rags-to-riches story (where all the characters are played by cats). I avoided oatmeal cookies and all things oatmeal related for many years.
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