MONDAY RECIPE POST - OATMEAL CHOCOLATE CHIP COOKIES

I have other oatmeal cookies on my blog, but am always interested in trying new-to-me recipes.  I'm glad I found it at Avery Cooks as it is our favorite so far.  You can click on this link to see the original.  There are a lot of advertisements on this blog, more than I am used to, but I waded through them and happy I came across this cookie.

The Best Oatmeal Chocolate Chip Cookies

Servings: approximately 12 depending on the size of your cookies

1 large egg

1/2 cup unsalted butter, softened to room temp (1 stick)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract

1-1/2 cups old-fashioned whole rolled oats (not instant or quick cook)

3/4 cup all-purpose flour

1/2 to 1 teaspoon cinnamon, added to taste

1/2 teaspoon baking soda

pinch salt, optional and to taste

1 heaping cup semi-sweet chocolate chips

1/2 cup raisins or nuts, optional and to taste

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly (you can if you like put a few chocolate chips on top of each one, pressing them gently into each unbaked cookie).

Place each one on a large plate or tray, cover and refrigerate for at least 2 hours or up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350 Fahrenheit and line a baking sheet with a Silpat or spray with cooking spray. (I used parchment paper.) Place dough mounds on baking sheet, spaced at least 2 inches apart.

Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes from Avery Cooks:

Baked cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.  This allows you to bake a few cookies at a time and you can save the remaining to be baked for a fresh sweet treat any time you want.

Here is the full recipe address in case you would rather copy and paste into your search engine.

https://www.averiecooks.com/the-best-oatmeal-chocolate-chip-cookies/

Wonderful recipe and as mentioned, our favorite so far.  These are the things we changed.

One of us likes chocolate chips, the other likes raisins.  After I added all the nuts I divided dough in half, put 3/4 cup chocolate chips in one half and 3/4 cup of raisins in the other.

Another time I left the chocolate chips out and only used raisins.  I actually preferred it.  I know, no chocolate.  Shocker!

I used a whole teaspoon of cinnamon.

The first time I baked these I didn't have any unsalted butter and used regular.  The second time I had the unsalted, both versions were delicious.

The only old-fashioned oatmeal we could find in our supermarket was wholewheat.  I needn’t have thought twice and have bought it again.  Also it is better for us.  The brand I used was Quaker Oats.

I added 1 full cup of raisins the second time I made these cookies, along with 3/4 cup of walnuts.  I left the walnuts in good sized chunks.  They were like finding little nuggets of gold, and my dear other half liked them better that way.

It is the most vanilla I have every added to any baking (1 tablespoon).  It gave it a wonderful flavor and wasn't overpowering at all.

One of my favorite breakfasts since childhood is still a bowl of hot oatmeal, but when time is at a premium I realized one of these cookies would make a very nice breakfast treat.  I added blueberries on the side, and you could of course use your fruit of choice. One of those individual cups of favorite yogurt would be a nice addition also, and easy to pack if you have to leave the house without the time to eat at home.  Not the ideal situation but better than skipping breakfast entirely.   

I don't do a lot of baking but when we feel like a cookie, this will be our go-to recipe from now on.

That's about all I can think of.

MONDAY RECIPE POST - OATMEAL COOKIES

I have tried several oatmeal cookies over time, and enjoy trying different versions.  This one has molasses added and that intrigued me. My Dear Other Half enjoys it, as did my Mother-in-Law.  I never got the hang of her bread doughnuts, which were exceptional.  It has been years since I tried making those, and I should make another effort. A tablespoon of molasses was always added on the side for dipping, right next to those doughnuts, which were swoon-worthy! 

Anyhow, getting back to these cookies, a tablespoon of molasses is one of the ingredients and the reason I decided on using this recipe.  I found it at Sally’s Baking Recipes here.  I always recommend looking at the original for many reasons, all her tips were very useful and a great guideline.  She describes them as having “a chewy texture, soft centers, plump raisins, and cinnamon flavor”.  

Gregg was out of the house for a few hours, and I decided to make this version of his favorite cookie, with a nod to his Mom, whose bread doughnuts were always an incredible treat on our visits back in the day.  Her use of Molasses and my use of it today  were the connecting dots between memories.

Soft and Chewy Oatmeal Raisin Cookies 

Makes 26 to 30 cookies

https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs*

1 tablespoon  pure vanilla extract

1 tablespoon molasses

1-1/2 cups (188g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats*

1 cup (140g) raisins

optional: 1/2 cup (64g) chopped toasted walnuts

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Sally’s Notes:

“Make Ahead and Freezing 

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!

Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

Oatmeal Raisin Cookie Dough is Sticky

This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!”

What did we think?  

They were a big hit and snapped up when offered, with more requested.  We definitely liked the texture and the taste of this oatmeal cookie.   I had a thought that if in a rush to go out in the morning, a couple of these would suffice in a pinch, to replace breakfast.   

My brown sugar was rock hard!  I had to put it into the blender to break it up.  Anyone have any better ideas for that?  

I included the walnuts and left them in quite big pieces.  Next time I will add more, a handful or so. 

The molasses was a big hit, not overpowering by any means.  I'll definitely keep that in the recipe.

One of the commenters I read said they added dried cranberries instead of raisins.  I also thought dried chopped dates might be nice for a change.  However, Sweet Other Half enjoyed these cookies so much, he doesn't want me to change a thing and that's great.  I'm glad he enjoyed them.  

I always raise the temperature in our oven, because it seems to run on the cooler side.  I end up cooking longer than a recipe requires.  Instead of 350 I put it up to 375, and they came out great.   That's just for our oven mind you, yours might be spot on.

I think that's about it.  If there is anything else that comes to mind, I will add later.

Thanks for looking and have a great week.