Oatmeal cookies are a classic favorite. They are chewy, with a hint of crispness and a warm touch of cinnamon. They can be customized with raisins, chocolate chips, and walnuts.
Oatmeal cookies, much like chocolate chip cookies, are timeless classics that you’ll often find in cafés, especially in New Zealand. They exude a sense of wholesomeness and comfort, reminiscent of a warm hug from your grandma.
The beauty of oatmeal cookies lies in their versatility. From the classic raisin oatmeal cookie to variations with chocolate chips, walnuts, or even a touch of cinnamon for added warmth, you can customize them to suit your preferences. Mix and match these ingredients to create your perfect cookie combination.
Despite being a sweet treat, oatmeal cookies can feel like a healthier option, especially if you enjoy them for breakfast. The oats give a sense of nourishment, making them a guilt-free indulgence compared to other sugary cookies. For an even healthier twist, consider using whole wheat flour instead of regular flour.
Whether you enjoy them as a snack or a quick breakfast, oatmeal cookies are a delightful and versatile treat that can be enjoyed any time of the day.
▪️AP Flour – You can use all-purpose flour for the recipe, and you can also make it gluten-free by using one-to-one gluten-free flour.
▪️Egg – You will need one large egg at room temperature, I recommend using a humanely certified free-range egg if available. The quality of eggs and the treatment of chickens can make a difference in the flavor and texture of the final product.
▪️Brown Sugar – For this recipe, it’s best to use dark brown sugar, but light brown sugar will work just fine. The brown sugar adds depth, caramelization flavors, and chewy texture to the cookie.
▪️Rolled Oats – It’s better to use old-fashioned rolled oats instead of quick oats for better texture and consistency.
▪️Unsalted Butter – Melt the butter for a chewy and softer cookie instead of using room temperature butter, which would create a more cakey texture.
▪️Raisins – If you’re not a fan of raisins, you can omit them from the recipe. You can also add chocolate chips or walnuts in place of or in addition to the raisins.
▪️Vanilla – Always opt for pure vanilla extract or paste.
▪️Walnuts – If you’re using walnuts, roast them in the oven at 350°F for seven minutes on a lined sheet tray. Be careful not to let them burn.
▪️Cinnamon – Add half a teaspoon of cinnamon to the recipe for a little spice and warmth. You can also experiment with adding small amounts of other warm spices like ginger or nutmeg, but be conservative with the quantities.
▪️Baking soda/Baking powder – Use a small amount of baking soda and baking powder, as we don’t want the cookies to spread or rise too much. The goal is to create a good even cookie with great texture and density.
▪️ Digital scale –The power of precision in your baking with a digital scale can make a world of difference in the end result. I rely on mine to measure almost all of my ingredients, ensuring the most accurate results. You can easily and affordably purchase one from a supermarket or store like Target or Amazon for around $20 USD.
▪️Oven Temp – When baking your cookies (after chilling), preheat your oven to 375°F at least 20 minutes before baking. An oven thermometer is necessary to make sure your oven is heating accurately. Apart from the kitchen scale, it’s probably the best money you can spend on general baking. Home ovens are off by 15°, sometimes 25°, and even more.
▪️Oven Rack Placement – For the most even bake, position your oven rack in the middle of the oven. If you’re familiar with any hot spots in your oven, adjust the rack accordingly to avoid underbaked or overbaked cookies in that batch. This simple yet effective step can significantly enhance the quality of your cookies.
▪️Parchment paper – Cut out a piece of parchment paper that is the size of the 1/2 sheet tray. This will ensure that your cookies don’t stick to the tray, making clean-up a breeze and preserving the shape of your cookies.
▪️ Cookie Scoop – Using a scoop or a digital scale to measure your divided dough evenly is always helpful in providing even baked batches of cookies.
▪️Wire Cooling Rack – Investing in a wire cooling rack is another kitchen tool I highly recommend. Having a wire rack will decrease the cooling time of your bakes, save you from soggy bottoms, and reduce the stress of finding a place to set your piping hot trays and pans straight out of the oven.
PRO TIP/ KITCHEN HACK
Utilizing a convection oven: it is prudent to make a conscious adjustment by reducing the oven temperature by 25°F, accompanied by a corresponding reduction in baking time, as convection ovens tend to hasten the baking process.
1. Roast the walnuts: Preheat the oven to 350F and line a sheet tray with parchment paper. Break the walnuts into small pieces and transfer them to the lined sheet tray. Roast the walnuts for 7 minutes, being sure to keep an eye on them to ensure they don’t burn.
2. Mix the melted butter and sugar: Add the sugar and melted butter to a large bowl. Use an electric mixer or your own strength to beat them together for about a minute.
3. Add the egg and vanilla: Mix the egg and vanilla and continue to beat until all the ingredients are thoroughly combined.
4. Sieve the dry ingredients: Sieve the dry ingredients into the wet mixture and fold a few times with a rubber spatula, ensuring only half of the flour is absorbed into the dough.
5. Add the rolled oats, raisins, and walnuts: Add the oats, raisins, and roasted walnuts and continue to fold until the last streak of flour has disappeared.
6. Rest the dough for 30 minutes (minimum): Let the dough rest for at least 30 minutes so that the oats can evenly absorb the rest of the liquid. Not resting the dough can lead to excess fluid in the cookie, which can cause the cookies to spread more than intended when baking.
7. Scoop and roll the dough: After the dough has rested, use a cookie scoop to divide the batter into balls evenly. Roll the balls in the palm of your hands and gently press down to create thick patties, then place them on the lined sheet tray.
8. Time: Because all ovens are different, it’s best to start checking the cookies at the earliest time allocated for baking. Due to their small size, cookies can quickly go from pale to over-browned.
9. Doneness: Check the edges of the cookie for a golden brown color. Gently touch the center of the cookie. If it feels set and springs back slightly, it is likely done.
10. Remove the cookies: As soon as they are cool enough to transfer, take the cookies off the sheets and place them on wire racks so they remain crispy and do not continue cooking from the heat of the sheets. Cool the cookies separately before storing them in airtight containers for the best possible texture.
Baked Cookies – In general code cookies can be stored in an airtight container at room temperature for 3 to 5 days depending on the recipe cookie cutter recipes tend to keep longer to keep the cookies soft add an apple wedge tortilla or a piece of bread to the container to reheat them placed an oven heated to 350 Fahrenheit for 3 to 5 minutes or until warmed through I prefer to refrigerate or freeze my Joe and bake cookies as I want them because nothing beats fresh still warm cookies warm cookies.
Cookie Dough – can be stored in the fridge covered for up to three days let’s set a room temperature until warm enough to scoop both of cookie dough can also be placed on a cookie sheet and frozen ones frozen transfer the balls to an airtight container and store in the freezer for up to six weeks back from frozen dropping the oven temperature by 25 Fahrenheit and adding an additional few minutes to the cooking time or bring the Joe to defrost at room temperature and baked as directed by the recipe
Can I make these gluten-free? Yes, I recommend using a 1:1 blend of gluten-free AP flour since it is designed to act the closest to AP wheat flour. You should also be able to find gluten-free rolled oats at your local supermarket.
When should cookies be removed from the oven? Remember, cookies continue to bake for approximately 20 minutes after they leave the oven. So, even if they don’t look entirely done after the cooking time has passed, you can still take them out of the oven. Leave them on the tray until they are sturdy enough to move without bending or breaking (roughly 3-5 minutes).
My dough is super sticky, / My cookies spread too much. This is often caused by not using enough flour in the dough. Flour can behave differently based on various factors, such as the type of wheat grain, how it is milled, and its liquid absorption. You may need to increase the amount of flour used. Ensure that all ingredients are at room temperature and mix until just combined. Soften the butter adequately; softer butter will result in more cookie spread. Avoid using melted butter, which may cause the cookies to spread excessively. You can also chill the dough for 2 hours before baking – allowing the butter to harden in the fridge will slow the spread as the cookie bakes.
My dough is dry and cracking / My cookies didn’t spread enough. This is likely due to too much flour in the dough, which prevents the butter and sugar from melting and spreading. Flours don’t absorb liquid equally, so use up to 1/3 of the flour at once and adjust it accordingly. Over-handling the dough can strengthen the gluten, preventing the cookies from spreading, so stop mixing as soon as the last streak of flour disappears when folding the dough. Over-chilling the dough also dries it out, so I recommend leaving it in the fridge for no longer than 48 hours if you are chilling.
Recipe Here
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Kia Ora, and welcome to Good Day To Bake. My name is Courteney and here in this corner of the internet, you can find my collection of favorite recipes created in small batches, perfect for singles, couples, and cozy households – all of which can be increased to larger portions. You can learn a little more about me here
