Foolproof Scrumptious Chewy And Soft Oatmeal Cookies
I’ve been on the hunt for the most delectable chewy and soft oatmeal cookie to impress the pickiest cookie connoisseurs. After several failed attempts from multiple recipes found online claiming fame as “the best cookie recipe,” I felt discouraged.
Fortunately, my colleague at work had made one of the best batches of cookies I’ve ever had! Thinking it was her ancient grandmother’s recipe, I assumed she wouldn’t dare to share her secret. Testing my luck, I begged for the recipe. She claimed that the recipe was “foolproof, and easy.” Two of my favourite words to describe any recipe.
She shared a recipe titled, “Dried Cranberry and Chocolate Cookies,” crafted by Sally Sampson, from Food & Wine Magazine online. With basic home ingredients, I tried this recipe and became instantly hooked. I cannot wait to share this “foolproof” cookie and provide you with some tips to create an instant hit at the workplace or next get together. You’ll have to resist not eating them all, but keep telling yourself they’re healthy since they have oatmeal! This recipe is also very versatile and kid friendly.
The recipe below has been modified and the original recipe can be found here: https://www.foodandwine.com/recipes/dried-cranberry-and-chocolate-cookie
Makes 3 dozen
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) of unsalted butter at room temperature
¾ cup light brown sugar
½ cup granulated sugar
1 large egg & 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
3 cups of your favourite fixings
½ tsp of extra flavor (optional)
1 ½ cups of any type of chocolate or peanut butter chipits
1 ½ cups of nuts and/or dried fruit.
½ tsp of cinnamon, nutmeg, lemon or orange zest, or a combination
Tip #1: Choose a Flavor Profile
I like to combine 1 cup each of cranberries, walnuts, dark chocolate chips, and ¼ tsp of nutmeg and cinnamon. Cranberries, orange zest, nutmeg, and toasted pecans make a great holiday combo. For a decadent cookie, combine 1 cup each of dark, white, and semisweet chocolate chunks and chips. In the photos, I’m using peanut butter chips and Reese’s Pieces peanut fun mix.
Step 1: Preheat the oven to 325°. Line baking sheets with parchment paper.
Tip #2: Line Your Sheets
Don’t skip this step and bake them raw or else the cookies will stick and burn. I like to purchase pre-cut Cooking Concepts parchment paper that is 15 in x 12 in (38 cm x 30.5 cm). It is so handy for any baker. You can purchase the 10-sheet package at any Dollarama for $1.
Step 2: In a bowl, mix the dry ingredients together (flour, oats, baking powder, baking soda, and salt).
Step 3: In a standing mixer fitted with the paddle or using a hand mixer, beat the butter and both sugars at medium speed until creamy. Add the egg and egg yolk plus the vanilla, beating well between additions and scraping down the side of the bowl as necessary.
Step 4: Beat in the dry ingredients until there is no flour left on the bowl and mixture is well formed. By hand, fold in your favourite fixings and mix until incorporated.
Step 5: Spoon heaping teaspoons (about a small golf ball) of the dough onto lined baking sheets, 2 inches apart. If you want a neater cookie, you can use a ice cream scooper. Bake for 13 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, and then transfer them to a rack to cool completely.
Tip #3: Do Not Overbake!
When you see the edges and tops slightly colour, take them out if you want them to be softer in the centre and have a slight chewiness. If you want a harder cookie, bake them longer until the whole cookie is golden brown.
Store your cookies once they’re fully cooled in an airtight container, or you could just eat them all in one setting!