0 Perfect Crispy & Chewy Oatmeal Cookies

Sorry mom, I have found THE perfect, buttery, crispy, chewy oatmeal cookie.

I have a few family favorite cookie recipes, like Applesauce Chocolate Chip or Super Soft Sugar Cookies, and grew up with this Oatmeal cookie until this one came along.

Give it a try. You won't be disappointed.

This recipe starts with browned butter. I use browned butter in my Old Spaghetti Factory Mizithra pasta recipe. Browned butter has a nutty, caramelized flavor, and it is perfect in this cookie.

Browned butter is very easy to make. Simply melt the butter over medium heat on the stove. It will foam, so stir it and when it turns a dark brown color after a couple of minutes, you are done. I love using this flat wire whisk for melting butter and making all my gravies & sauces.

Tip: Weigh your dry ingredients. Using a kitchen scale will help you get consistent results in chew & spread, every time. Look at this cookie. It has bump in the middle & didn't spread out very much. I didn't weigh my flour or oatmeal, so I'm guessing there's too much, which created a denser, smaller cookie.

Tip:  Don't add too many chocolate chips, nuts or raisins. If you add too many, the dough doesn't hold together very well, spilling chips onto the cookie sheet instead of staying in the cookie.

I love using a combo of butterscotch, semi-sweet (Choco/Scotch) or these Heath toffee bits in my oatmeal cookies.

Tip: Press your cookies slightly before baking.  Use a clear drinking glass to press the cookies slightly. This will help the cookies cook more evenly and prevent the "bump" that you see in the picture above. Two of my favorite baking tools are my 2Tablespoon Cookie scoop and Silpat baking sheets. Amazon carries a more budget friendly silicone baking sheet that works just as well.

Don't press too hard, or your cookie will fall apart. Just lightly flatten the tops.

Tip: After baking, leave cookies on the hot baking sheet for 5 minutes. The cookies will continue to bake (called Transfer Baking) and firm up.

After resting, transfer the cookies to a wire rack to cool.

Make these. Today.


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Perfect Crispy & Chewy Oatmeal Cookies
Follow the tips in this recipe for a crispy, chewy oatmeal cookie, every time. No need to chill the dough. Browning the butter adds a nutty caramel flavor to the cookie. Weigh your ingredients for consistent results & you won't be disappointed.
  • 4 Tablespoons butter (reduce the salt if using salted butter)
  • 3/4 cup (5.25 ounces) packed brown sugar
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/2 cup vegetable or canola oil
  • 1 large egg, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups (9 ounces) old fashioned rolled oats
  • 1 cup (5 ounces) all purpose flour
  • 3/4 teaspoon salt (reduce to 1/2 teaspoon if using salted butter)
  • 1/2 teaspoon baking soda
  • OPTIONAL: 1/4 teaspoon ground cinnamon, 1/2 cup of raisins, chocolate chips or toffee bits
1. In a medium saucepan over medium heat, melt the butter, stirring constantly until butter has reached a deep brown color.2. In a stand mixer, combine brown sugar, granulated sugar and oil. Pour the browned butter into this mixture and combine.3. Add egg, egg yolk & vanilla extract to the sugar mixture, mixing well.4. In a large bowl, combine oatmeal, flour, salt & baking soda. Add this mixture to your stand mixer, a cup at a time, until incorporated. Mixture will be stiff.5. Add optional ingredients, making sure you don't exceed 1/2 cup.6. Using a 2 Tablespoon cookie scoop, portion dough onto parchment lined or Silpat baking sheets, 2 inches apart.7. Using the bottom of a drinking glass (or palm of your hand), flatten each ball of dough to about 2.5 inches.8. Bake in a preheated 375°F oven for 8-10 minutes, rotating baking sheet half way through baking, until lightly brown and centers are still soft.9.Remove from oven and allow cookies to sit on hot baking sheet for 5 minutes, then transfer to a wire rack to cool.
Prep time: Cook time: 10Total time: 3Yield: 26 cookies


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