Wednesday, October 31, 2012

Chewy oatmeal cookies.

Yeah, I know they're not gluten free.  Didn't say I ate any, did I?

Note: you must plan ahead for making these as they MUST rest at least a few hours before baking.  This is part of why these bake up as chewy, delectable (not dry! not crumbly!) oatmeal cookies.  Just a touch of crisp crunch in the immediate exterior-- but the rest is truly chewy, stick-together deliciousness.

You can substitute 1 cup of raisins and 1/2 teaspoon nutmeg for the cranberries/white chocolate if you're wanting a more traditional oatmeal raisin cookie.... or my personal preference, substitute milk chocolate chips and hazelnuts....

I got this from the Serious Eats blog.

  • 2 cups old-fashioned oats
  • 1/4 cup water
  • 1 1/4 cups (about 6 1/4 ounces) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter
  • 1/2 cup (3 1/2 ounces) sugar
  • 3/4 cup (about 6 ounces) light brown sugar
  • 1 egg
  • 1 cup dried cranberries
  • 1 cup chopped white chocolate or white chocolate chips, put in the freezer for 20 minutes
  1. In a small bowl, combine oats and water; set aside. In a medium bowl, whisk together flour, baking soda, salt; set aside. In a large saucepan, melt butter over medium heat. As soon as it's melted, remove from heat and stir in sugar and brown sugar. Add egg, stirring quickly until incorporated. Add flour mixture to the pan and stir to combine. Stir in oats, cranberries, and white chocolate. Cover dough with plastic wrap and let chill in refrigerator at least 2 hours and up to overnight.

  2. Adjust oven rack to lower and upper middle positions and preheat oven to 350°F. Drop cookies by the rounded tablespoon onto prepared cookie sheets and bake until just starting to brown on top, 11-13 minutes- they might look a little raw in the cracks in the center, don't worry.  They'll finish cooking with the residual heat of the pan when on the counter. Let cool completely before moving.

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