Oatmeal cookies are a favorite with kids and adults. It's hard not to like this sweet tasting cookie with its soft and chewy texture. Besides lots of rolled oats, they contain dried fruit (raisins, dried cherries or cranberries), chocolate chips (white and/or semi sweet), and chopped nuts (walnuts and/or pecans).
Why Use Old Fashioned Oats In Cookies ?
I find that old fashioned rolled oats provide a chewier texture in these cookies. If you don't have any,you can use quick oats, but keep in mind that the texture won't be quite the same. But I recommend using the old fashioned ones.
Can I Substitute The Chocolate Chips?
Yes, you can use other chocolate chips or none if you want. But, I recommend to use them.
RECIPE:
Ingredients:
3/4 cup (170 grams) unsalted butter, at room temperature
1 cup (200 grams) light brown sugar, firmly packed
1 large (50 grams) egg, at room temperature
1 tablespoon honey (optional)
1 teaspoon (4 grams) pure vanilla extract
3/4 cup (95 grams) all purpose flour
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup (120 grams) walnuts or pecans, coarsely chopped
1/2 cup (75 grams) raisins, currants, dried cranberries or cherries
1/2 cup (85 grams) white or semi sweet chocolate chips (or a combination of the two)
Instructions:
Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy and smooth (about 1-2 minutes). Add the egg, honey, and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Then stir in the rolled oats, nuts, raisins, and chocolate chips.
For large cookies, use 1/4 cup (55 grams) of batter (I like to use an ice cream scoop to form the cookies) and space the cookies about 3 inches (7.5 cm) apart on the baking sheet. Then lightly wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 14 minutes or until golden brown around the edges but still soft and look a little wet in the center. Remove from oven and place the baking sheet on a wire rack. Let the cookies cool a few minutes on the baking sheet so they firm up, before transferring them to a wire rack to finish cooling.
Makes about 20 large cookie
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