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The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister

Jun 07, 2021
When most people make

oatmeal

cookies

, they just use the

recipe

on the

back

of the container, that's right, because if anyone should know how to make a great

oatmeal

cookie, it's the people who make the oatmeal, but That iconic

recipe

has some problems, the

cookies

have a doughy texture and almost no oatmeal flavor, so we decided to give this recipe a much-needed makeover. We wanted a

chewy

cookie with a great oat flavor and it starts with using the right oats, so here we have old fashioned rolled oats and that's it. Classic oats are used in a note cookie, however we have seen some recipes that use quick and instant oats, but this is a no no, these oats have been partially cooked and then dried again and have almost no flavor. and the texture of it is really sticky almost like wallpaper paste okay so these are out and honestly you don't want to use steel cut oats this is not for cookies this is for a bowl of morning oatmeal , a big, thick plate of pork in the morning.
the best recipe for chewy oatmeal cookies is not on the back of the oat canister
I would know, yes, I would know, so here we have three cups of old fashioned rolled oats and it's the same thing that you'll see on the

back

of the container, so no changes yet. Alright, now let's look at the dry ingredients here. have a cup of all-purpose flour, that's a slight change. The recipe in the container has a little more flour, but by reducing the flour and leaving the same amount of oats, you will get more oat flavor. add a little bit of salt, this is three quarters of a teaspoon of salt and a little bit of baking soda, which is the leavening, this is half a teaspoon of baking soda and that's a little bit less too, it's going to make those cookies a little bit less doughy, okay?
the best recipe for chewy oatmeal cookies is not on the back of the oat canister

More Interesting Facts About,

the best recipe for chewy oatmeal cookies is not on the back of the oat canister...

I want puffy cookies, no, you know the back of the container box made a very doughy cookie on the inside with crispy edges, but as soon as that cookie cooled, it had a uniform texture that was stale, okay, we want crispy edges,

chewy

center. and another way to get a nice chewy center with crispy edges is to watch the type of fat, now the known recipe uses 20 tablespoons of butter, which adds a lot of flavor, almost masking too much of the oat flavor, but also makes the La cookie was too doughy, so we reduced it to just four tablespoons of butter and half a cup of vegetable oil.
the best recipe for chewy oatmeal cookies is not on the back of the oat canister
Now what this does is it reverses the ratio of saturated fat to unsaturated fat, which again leads to a chewier center and that's what. Then when you use a liquid oil like this, you're talking about a bowl cookie, so You don't need a stand mixer, but to get this butter, we're going to have to melt it, so that's four tablespoons of unsalted butter. On medium high heat while we're melting it, we can also brown it because that really helps the flavor of the oats shine and we're going to cook this for a minute or two after it starts to melt until it gets that nice golden brown color.
the best recipe for chewy oatmeal cookies is not on the back of the oat canister
I figure since we're stirring everything we're not using an electric mixer which also helps prevent cookies from forming because we're not blowing air into it that's right so I love that it's simpler and better so this one doesn't It's a time when you want to walk away because that butter can go from brown to burnt so I also like to swirl the pan, it gives me something to do but it also helps brown the butter a little more evenly oh there it goes oh that smells so good, yeah we're gonna go right into a bowl so in the hot butter we're gonna add our spices and our spices are just a little bit of cinnamon just a quarter teaspoon and this is a marked difference from the recipe that we've been talking about . about that, it had nutmeg and a ton of cinnamon, we found that it really tastes like a spice cookie, not an oatmeal cookie, so just a little bit of cinnamon does the job, yeah, and by adding it to the butter you're really making it bloom it's taste.
Alright, let's add our oil and again this is half a cup of vegetable oil. Let's add our sugars now, two types of sugars, brown sugar and white sugar, that combination adds good flavor and crispy edges, so this is three quarters of a cup of brown sugar half a cup of white sugar, let's mix this up I love bowl shaped cookies they are so easy to make I don't even bake them I just have to eat the dirt which I have been known to do so you mix it in a bowl it makes one now let's add the eggs now the original recipe had one egg but we add an extra yolk which adds richness without being greasy so one egg and one yolk at the end but not at least a little bit of vanilla this is a teaspoon between the brown sugar the brown butter and that little bit of vanilla oh yeah oh yes very good now we are going to add our flour mixture now this dough is going to get very thick and that is Well, because I think that a lot of oat doughs add too much liquid, thinking that oats need that, but that creates a doughy texture .
You want a firm dough so it stays nice and crispy. Last but not least, our three cups of old-fashioned oatmeal. oats and the most controversial ingredient in this whole cookie, raisins, this is half a cup of raisins, you're not a fan of raisins, I'm actually a fan of raisins, but just half a cup is all we're going to add. they are optional I choose them here sorry okay I'm going to make you like them I have no choice you have no choice so you can see how thick this dough is so I'm going to switch to a spatula and really making sure everything is incorporated here.
Now it probably would have been easier to stir if you hadn't added the raisins. I think we're pretty well incorporated, so I have something to bake. sheets placed there, if you don't mind, thank you and of course they are lined with parchment paper. Now we're just going to portion these cookies out and if you want about three tablespoons of dough per cookie, I'm going to use a great handy scoop that measures out about three tablespoons of dough, it's great to have on hand and I'm going to scoop them all out and if there's any left some dough, I'll go back and add little pieces to the cookies that show. you need the leftover dough here's our last cookie there right now before we put them in the oven we want to flatten the cookies a little bit because this dough is so thick the cookies won't spread on their own so we're I'm going to give you a head start and the The key to doing this is wet hands because this dough is very sticky, so with wet hands I'm just going to press each cookie until it's about two and a half inches in diameter.
I like to make one. and then measure it, see if it's on the nose, so that's your template, that's my template, okay, so the pan looks perfect and as usual, we're going to bake these pans one at a time, so That way they bake evenly throughout their thickness. I'm going to bake them at 375 degrees for about 10 minutes on the sheet pan until they are set around the edges but still nice and chewy in the middle. Oh, smell it, I do it, I do it. Now knowing when these cookies are done baking can be a bit of a challenge.
It's complicated because they don't acquire much color. You can see they are starting to brown on the edges, but the center seems rare and that's perfect. This is how you get a chewy center and also if you touch it. on the side you can see the edges are just starting to set, so it's perfect, so we're going to let these cookies sit on this hot pan for about five minutes, they're going to continue to bake a little bit and set up, then we're going to transfer them to a rack and we'll let them cool completely, in the meantime, I'll throw the second batch in the oven, so here are our two batches of cookies and they're ready to eat, yes, no more.
Wait, look how nice and chewy in the center, very crunchy on the edges, it really has almost a caramel flavor, but I can get those oats in there, it tastes like toasted oats, that's right, they have a really complex flavor because of that. browned butter and that little bit of cinnamon, you know, it's not so overwhelming most of the time when I eat oatmeal cookies, it's like a spice cookie with a little bit of oats, you definitely change the equation, first it's the oats, the cinnamon takes a backseat finally an oatmeal cookie recipe that lets the oats shine to make at home, start by using a combination of vegetable oil and butter and brown that butter to deepen its flavor, reduce the spices to just a pinch of cinnamon and use granulated sugar and brown sugar for a caramel flavor, mix the cookie dough by hand, add the oats and raisins the old-fashioned way right before baking and there you have it from our test kitchen to your kitchen.
The most excellent oatmeal cookies with the most oats. Oatmeal face mc. That's what, thank you. To see the United States test kitchen, what did you think? Well, leave a comment and tell us what recipes you're excited to make or just say hello. You can find links to today's recipes and reviews in the video description and don't forget. to subscribe to our channel see you later I'll see you later

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