Second to last day, oh wow! Okay, for today’s sweet treat, I am sharing with you a newly discovered recipe. I am not a big oatmeal raisin cookie fan, but I can get behind this oatmeal cookie. I’m not sure why I don’t care for oatmeal raisin cookies. Maybe I’ve yet to try one that’s decent. I’ve heard Levain Bakery in NYC makes a mean one, but every time I’ve gone there, their walnut chocolate chip and brownie cookies top the list and I walk away without ever thinking or ordering their oatmeal raisin cookie.
Anyway, with my limited consumption of oatmeal cookies, it probably doesn’t hold a ton of weight, but I will say these are the best oatmeal cookies, like, ever. These oatmeal cookies are an adaptation of Tara O’Brady’s oatmeal cookie and I don’t know why I’ve never thought of trying it. But I am so glad I did. I think I fell in love with them because of all the things that are in this cookie, and none of the ingredients calls for raisins. Dates are used instead in this recipe. There are also a bunch of mix-ins that bring this cookie together. You’ll have to check the recipe below to see what I mean. It’s seriously so good, you MUST give it a try. I made homemade toffee (blog post/recipe to come later) just so I could use it in this recipe!
As always, if you missed yesterday’s recipe, then don’t forget to check it out. You might just be the star of the dessert party if you bring these dressed-up cream puffs.
The Best Oatmeal Cookies, Ever
Description
These oatmeal cookies aren’t your ordinary oatmeal raisin cookies. They are far superior with lots of mix-ins that make them just right. So much flavor and texture, you MUST try them.
Ingredients
Instructions
- Preheat an oven to 350˚F (180˚C) with racks in the upper and lower thirds. Line two half sheet pans or heavy, rimmed baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt and ground spices. Set aside.
- Affix the paddle attachment to a stand mixer. In its bowl, combine the butter, sugars and peel. Beat on medium-high speed until light and fluffy, around four minutes.
- Scrape down the sides of the bowl and beaters, then beat for an additional three minutes. Scrape everything down once more, then turn the machine to medium and add the egg. Mix until smooth, scraping down once. Set the mixer to stir, then add the flour mixture. Once almost combined, but with flour still visible, stir in the oats, followed by the walnuts, dates, chocolate, coconut and toffee bits.
- With two spoons or a spring-loaded scoop, form 12 balls of dough, using roughly 2 1/2 tablespoons for each. Arrange the balls evenly on the prepared baking sheets, leaving space for them to spread. Bake in the hot oven until puffed with dry, evenly golden tops, 13 to 15 minutes. Rotate the pans once during baking, from front-to-back and top-to-bottom. Pull the pans from the oven and immediately knock each against the stove top or counter to force out any trapped air (this will cause the cookies to deflate quickly, and make for exceptionally craggy tops). Let the cookies cool on their pans for three minutes before moving them to a baking rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to one week. Over time, the cookies will soften; to reinstate their crunch, rewarm in a low oven for a few minutes.
Notes
- Notes from Tara:
I usually toast the walnuts while the oven is preheating. Spread the walnuts on one of the pans and bake until aromatic and snappy, about five to 10 minutes depending on the temperature. Make sure to stir them often. Transfer the nuts to a bowl once they’re cool enough to touch. Shake any walnut dust off the parchment paper before continuing with the cookies.
Cake flour instead of all-purpose will garner a lighter, slightly crispier cookie, while whole-wheat pastry flour offers the suggestion of virtue.
Using chocolate bars or blocks rather than chips means that the chocolate will melt into the cookies rather than staying in discrete shapes. This is my preference, as the resulting rills extend the chocolate’s reach.
If you keep the general volume of add-ins, feel free to swap and adapt as you like. Ground nutmeg, cardamom or fennel seed can take over for the ginger and cinnamon; dried figs, cranberries, cherries, apricots or brandy-soaked raisins in place of the dates; white or milk chocolate for the bittersweet; pecans for the walnuts; and dried coconut or minced candied ginger for the toffee bits. For the latter, reduce the amount to 2 tablespoons.
A generous pinch of finely ground espresso is effective in these cookies, its flinty bitterness working exceptionally well with the dried fruits suggested.
This recipe was adapted from Tara O’Brady. This site contains affiliate links, if you make a purchase through them, we receive a small commission.