The second batch of cookies I made this year was the last batch. I was going to make a chocolate chip cookie with dark chocolate and dried cherries but never got around to it. Maybe next year…which is right around the corner!
The fully loaded oatmeal cookie was a request of Hubby several years ago. Last year I did not make any so I thought I should make them this year. Cook’s Illustrated magazine (September&October 2016) published an Oatmeal Cookie recipe claiming it was chewier, moister, and easier to make than the standard from the Quaker canister. So I decide to give it a try.
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1/2 cup raisins (optional); okay, so I put in one cup M&Ms, 1/2 cup dried cranberries, and 1/2 cup peanut butter chips! This may have affected the outcome…
375 degrees F. Line pans with parchment paper.
Whisk the first three ingredients together and set aside. Melt butter in a skillet over medium high heat until foaming subsides and scrape and continue cooking for 1-2 minutes. Immediately transfer to a large heatproof bowl. Stir in cinnamon. Add the sugars until combined. Add the egg, the yolk, and the vanilla. Stir in flour mixture, then oats and raisins. Stir until evenly distributed. Mixture will be stiff.
Divide dough into 20 pieces. Flatten them slightly with a flat bottomed glass. At this point I made a dozen cookies with the intent of making more later. So I put the remaining dough in the refrigerator. Bake the cookies one sheet at a time for 8-10 minutes. They do not spread out much during baking.
These tasted great and were perfect per Hubby. I baked another batch a few days later and had to mash the dough between my palms to get it to form balls. The dough seemed more like an oatmeal cookie granola. They baked up pretty well with a few cracks. It is possible, in all fairness to Cook’s Illustrated, that the triple amount of additives (chips, fruit, etc) was the cause of the granola effect. The melting of the butter made the mixing possible without a mixer and added a butterscotch-y taste to the batter, what batter there was. Will I use this recipe again? Probably, but not as a favorite. I find the Quaker canister recipe perfectly good and simple enough.
The second batch was sent to my favorite Airman, fresh out of Basic Training!