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Better Oatmeal Cookies

Updated on October 22, 2017

Oatmeal Cookies

This article includes a great recipe for oatmeal cookies. It also includes several tips to improving any oatmeal cookie recipe. This recipe makes a wonderful, chewy cookie that is sweet but not too sweet.

Materials Photo

Your materials to bake.
Your materials to bake. | Source

Materials For Cookie Baking

To start with, you will need the following materials (non-food):

  • Two Mixing Bowls (Medium to Large).
  • A hand-mixer (you can do it by hand but a cheap hand-mixer is easier).
  • Measuring Cups (especially the 1 Cup and 1/2 Cup options).
  • Measuring Spoons.
  • One cookie sheet (parchment paper is optional).


Ingredients

  • 14 Tablespoons of Butter
  • 3/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 2 Eggs
  • 1 and 1/2 Cup of All Purpose Flour
  • 1 to 1 1/2 teaspoons of Cinammon (to taste)
  • 1 teaspoon of Baking Soda
  • 1 teaspooon of Vanilla.
  • 3 Cups of Quick Oats
  • 1/2 to 1 teaspoon of Salt (to taste)
  • 1 cup of dried Cherries, Raisins or Cranberries.
  • OPTIONAL--Semi-Sweet Chocolate Chips or Butterscotch Chips.



Oatmeal Cookies

Source

Baking Better Cookies, Mix Bowl 1

Many of the baking tips can be used for other types of cookies but this recipe will provide help specifically with oatmeal cookies.

PREHEAT OVEN 350 Degrees.

IN BOWL 1, Mix the following:

  • 14 Tablespoons of softened Butter. This is basically 1 stick plus six tablespoons of butter. Leave the butter out for a few hours to become soft at room temperature. DO NOT microwave or liquefy. You can cheat by using whipped or spreadable butter if you can't wait for the butter to soften. *DO NOT use margarine or butter substitutes.
  • 3/4 Cup of Brown Sugar. Make sure your brown sugar is not lumpy. If need be, press out any hardened lumps with your fingers before you mix it into your butter.
  • 1/2 CUP White Granulated Sugar.
  • Using your hand mixer, blend these three ingredients on low until the batter is very creamy.
  • Once creamy, add one EGG. Mix.
  • Add 2nd Egg. Mix.
  • Do NOT put both eggs in at once.


Sugar and Butter

Creaming butter and sugar.
Creaming butter and sugar. | Source

Mix Bowl 2

IN BOWL 2:

  • 1 1/2 CUP of ALL PURPOSE FLOUR
  • 1 1/2 Teaspoon of Cinnamon.
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Baking Soda. I usually dissolve it within 1 Tablespoon of warm water.
  • 1 Teaspoon of Vanilla (OPTIONAL).

Mix all dry ingredients together fully.

  • ADD 3 Cups of OATS. I prefer Quick Oats. The Old Fashioned Oats make the cookies coarser. The Instant Oats don't hold up to baking as well. Quick Oats are a nice medium.
  • MIX TOGETHER until fully blended.

Cookie Batter

Combining Bowls and Baking

Take BOWL 2. Start pouring your DRY INGREDIENTS from BOWL 2 into BOWL 1. It will look a little dry but as you use your HAND MIXER to blend it, you will start seeing it thick, lumpy dough consistency.

  • Add 1 to 1 1/2 CUPS of Raisins or Dried Cherries. I hate raisins so I replace them with dried cranberries or dried cherries. MOST people are happy with using just 1 CUP of dried fruit. I like mine a little more 'full' so I sometimes add an extra half cup. It's a preference.
  • OPTIONAL COOKIE CHANGES: You can add 1 CUP of Semi-Sweet Chocolate Chips to the cookie for a sweeter cookie. Or if you don't want sweeter but you want more texture, you can add 1 CUP of Chopped Walnuts or 'Chopped Pecans' instead. If you add chips or nuts, use only 1 cup of dried fruit. Want a different flavor? You can also use 'Butterscotch Chips' or 'Toffee Chips' instead of chocolate chips. However, please make sure you think about how these flavors may combine with the 'dried fruit'. I usually leave the fruit out when I use 'Butterscotch Chips' as the flavors don't compliment each other.
  • Mix with Hand Mixer.

Your cookie dough should be thick, lumpy and coarse but still be fully mixed.

Use your TABLESPOON Measuring Spoon to spoon out your cookies onto the ungreased cookie sheet. This makes a nice small cookie.

I have a true cookie sheet. If your cookies 'stick' to your non-cookie sheet, you can use parchment paper in the bottom of the pan to prevent sticking. Do not use spray or oil.

  • BAKE approximately 15 to 20 minutes at 350 Degrees. Cookies will not get super dark but edges should brown slightly.


Cookie Sheet

Better Cookies: Dried Cherry and Chocolate Chip Oatmeal Cookies

My take on a dried cherry and chocolate chip cookie.
My take on a dried cherry and chocolate chip cookie. | Source

Storing Your Cookies

Let your cookies fully cool before storing. I usually prefer to put them on a wire rack but you can let them cool on the cookie sheet if you like.

Once cool, store in an airtight container or zip lock bag.

The cookies will usually store for two weeks maximum. I prefer eating them the first 3 days. I prefer just eating them.


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