My sister came to visit this past week, and her favorite cookie is oatmeal. She told me she wanted a crunchy outside/chewy inside – and not a ton of sugar. She and my husband John ate all 12, over 10 days. She asked me for the recipe, so I posted it on here in the same way I emailed it to her (don’t ignore the notes).
I froze them before she arrived, and refrigerated 1/2 over night before she came – we baked them whenever she wanted them. I hope you enjoy with a scoop of ice cream, and a tall glass of cold milk.
You will need a scale – I learned from a local chef that you are better off measuring everything in weight for cakes and cookies, so I’m going to try and do that from now on. Let me know if that works for you, I can include measurements in cups also.
CC Oatmeal cookies – 12 large cookies
144 grams all-purpose flour (whole wheat flour doesn’t work-there is no crunch)
7.7 grams ground cinnamon
7.4 grams baking soda
3.6 grams Kosher salt (do not use table salt!!!)
140 grams brown sugar (light or dark, depends on how much you like the taste of molasses)
69 grams white sugar
155 grams unsalted butter, room temperature
62 grams eggs
Vanilla bean, split the bean, and scrape out half
155 grams old-fashioned oats
156 grams walnuts, chocolate, raisins – whatever you like, or mix them.
In a large bowl combine flour, cinnamon, baking soda and salt. In a small bowl whisk together brown and white sugar, break any lumps.
In the bowl of a stand mixer, fitted with a paddle – cream the butter on medium speed, until it looks like mayo. Scrape down the butter, add the sugars and mix for 5 minutes, or until fluffy. Scrape it down again, add eggs and vanilla bean, and mix high speed for 10 secs. Don’t over-whip or the cookies won’t be fluffy, they will bake out flat.
While the mixer is on low, add half the flour mixture and half the oats. Wait until its thoroughly combined, then add the rest of the flour and oats. Add your walnuts, or whatever thing now, and mix.
Divide the dough into 12 equal parts – weigh out 72 grams each. Roll into balls, in your hands, place in a container lined with parchment paper, refrigerate for at least 30 minutes. Or freeze, if you freeze the cookies, place them in the refrigerator the night before baking them so they defrost.
Preheat the oven to 325 degrees F, and bake 3 or 4 cookies on a silpat lined baking sheet, give them space, they will spread out. They will store in a container, but they are best freshly baked.