Oatmeal Cookies

These are classic.

Gourmet, Dessert

12/2/2021 9:09:00 PM

These are classic.

This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.

mslin1270Cornwall, PA3/7/2018I made these cookies on a snowy day with the ingredients I had on hand, and they fit the bill since I like crunchy cookies. Not a fan of cinnamon in oatmeal cookies, so I left out that ingredient, but I added 1/2 cup of chopped pecans. This recipe is a keeper.

AnonymousRaleigh, NC1/18/2018Finally I found my perfect oatmeal cookie recipe (with a little tweaking). We like our cookies not too sweet so I only used 1/2 cup of very lightly packed light brown sugar and no white sugar. I also reduced the cinnamon to 1/2 teaspoon as I do not like it to dominate the cookie. I added 2/3 cup raisins to my dry ingredients. The secret is to beaten the wet ingredients then fold in the dry ingredients with a rubber spatula. I use a Silpat sheet instead of greasing my baking sheet. 10 minutes baked these perfectly. Let cool on the sheet 5 minutes before transferring to a rack. Since there are only 2 of us I've been baking half quantities (12 cookies) so we get to enjoy them warm and fresh. With the sugar drastically reduced you can even eat them for breakfast!

AnonymousColts Neck, NJ7/15/2017I had great luck with this recipe. I've always had trouble with oatmeal cookies that are too crisp and flatten in the oven, then too crumbly in the cookie jar. These stayed thick, are soft and a bit chewy, and haven't fallen apart in storage. I didn't beat the sugar/fat mixture until completely smooth at first. I left a few chunks of fat, then added egg, then beat it all smooth. It does seem that the sugar/fat/egg process greatly affects the outcome, whether runny in the oven, thick and soft, thin and chewy...but I'll make this recipe again now that I've had my first chewy success and see what it takes to make it fail so I can finally break the code and understand why this cookie turned out so well for me...delicious, by the way...once I perfect the recipe, I'll see how some raisins or cranberries affect the outcome, and try a less sweet version to see if I can crack the code of a good oatmeal breakfast cookie for road trips. headtopics.com

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athanorBoston2/10/2017Looks like they'll taste good ,but when we put them in the oven they started to burn. when we took them out of the oven they were very runny and the edges started to burn. AKA we put walnuts and choclate chips in it. we had extra dough to make another sheet but we ate the dough (delicious) we did nothing wrong with the recipe ( i think the recipe is mixed up) #TYPO

ella3040San Diego, CA1/7/2017Tasty cookies, followed recipe with some exceptions. Substituted brown sugar for raw cane sugar, added half a cup of walnuts and 1/4 tsp of nutmeg with 1 tsp of orange zest. Cooked on convection for 10 minutes which left them crunchy on the outside and chewy in the middle. Very yummy!

HMalbecMontreal10/2/2016Very nice cookie with a great texture - crunchy/crispy outside, soft inside. Also has a hint of saltiness, which I like, giving them a bit of a sweet 'n salty flavour akin to salted caramel. I made a couple tweaks: I didn't have enough butter, so used 50% vegetable oil. I also added a handful of dark chocolate chips, and a handful of walnut pieces.

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