Sunday, June 27, 2010
Buck Bannister No comments
Of course, that always depends on personal taste. I grew up on those noxiously sweet concoctions from Little Debbie with the cream filling a la a "whoopie pie." It was one of the few snacks my older sister kept in her pantry when I was a kid that I really loved. (That reminds me that I must jot down the story of "Sissy Crackers" sometime.) Anyway, my taste for oatmeal cookies has been forever shaped (or warped) by those cookies.
But, this recipe which I adapted from Ina Garten is very good. It's somewhat chewy without that rubbery feel of those Little Debbie cookies but at the same time has a bit of a crispness to it that is pleasing. I opted to include toasted walnuts and chocolate chips in my cookies but you could use any nuts or fruits that suits your tastes. I also used a light or golden brown sugar, but if you like your cookies a bit sweeter and with more chewiness, go for dark brown or add a little molasses to the mixture.
As with all oatmeal cookies it's the little things that make a difference. Adding some spices can really kick oatmeal cookies from humdrum to spectacular. Of course, the one ingredient you never want to forget in oatmeal cookies is a good salt! Leaving salt out of oatmeal cookies can turn your fantastic creations into chewy cardboard!
1 1/2 cups toasted walnuts
1/2 pound unsalted butter, at room temperature
1 cup golden brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon kosher salt
3 cups quick cooking oatmeal
1 1/2 cups semi-sweet chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, walnuts, and chocolate and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand or glass dipped in water. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.