Classic Oatmeal Cookies
We often trekked to North Dakota to visit my mom’s family in the summer. Packed in an un-airconditioned, radio-less station wagon, my three sisters and I did our best to entertain ourselves, though there was always some squabbling after our excitement waned. Upon our arrival, we’d make the rounds, stopping to see our grandparents, cousins, aunts and uncles. Once, my aunt Marsha had some freshly baked oatmeal cookies waiting for us when we dropped in for a visit. Simple, chewy and delicious. My mom made sure to come home with the recipe. Since that time, I’ve had a weakness for both oatmeal cookies and oatmeal cookie dough. I love including all sorts of add-ins like chocolate chips, dried fruit, nuts, and even toffee chunks. But sometimes a plain ol’ oatmeal cookie wins out. I found a new recipe in Cook’s Illustrated to test out for you all.
Sunday Supper Slumber Party!
The Sunday Supper Tastemakers are putting on their pjs and sharing snacks and dishes for this virtual slumber party. My mom would always whip up something sweet when my girlfriends would spend the night. Last month, I packed these oatmeal gems in my suitcase and schlepped them to Colorado. My three sisters and I along with some hubbies, puppies and one niece, my Katie, gathered for some fun. We cooked, laughed, hiked, and stayed up late telling stories. A grown up slumber party without all the teenage angst and drama. One of my brothers-in-law (who is as picky as Katie!) sang high praises when he took his first bite of these classic oatmeal cookies. Then he went back for another! If you’re looking for an unadulterated, buttery, chewy oatmeal cookie, this is the recipe for you.
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Classic Oatmeal Cookies
Chewy oatmeal cookies adapted from Cook’s Illustrated
- Yield: 20 cookies
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons butter
- 1/4 teaspoon cinnamon
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 3 cups old fashioned oatmeal (do not use quick oats or steel cut oats)
- Preheat oven to 375 degrees. Line baking sheets with parchment and set aside.
- Whisk together flour, salt, and soda and set aside.
- Melt the butter in a skillet and cook over medium-high heat, stirring frequently, until butter is golden brown with a nutty aroma. Remove from heat.
- Pour butter into a large, heatproof mixing bowl and whisk in cinnamon.
- Add sugars and oil to the butter and whisk to combine. Mix in eggs and vanilla. Stir in flour mixture with a wooden spoon and mix until just combined. Add oats and stir until mixed well.
- Scoop out about 3 tablespoons of dough for each cookie. Roll into balls between hands and place about 2 inches apart on baking sheet. Flatten each dough ball with palm before baking.
- Bake for 8-10 minutes.Centers should still look soft when you remove from the oven.
- Let cool on baking sheet for about 5 minutes, then remove to wire rack to finish cooling.
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