Your opinions, please! Oatmeal Cookies.........

maytagbear · Apr 9, 2015

I am starting an in depth thing on oatmeal cookies. Do you like them chewy and soft, or thin and crispy? Raisins or no raisins? Orange zest or no? Lots of cinnamon, or just some?

My church, The United Church of Christ is having its every-two-years national gaathering ("General Synod") this coming June, in Cleveland...where the national headquarters happen to be, and local churches are asked to provide oatmeal cookies. Only restriction is no nuts. That is not a deal-breaker for me, for I don't care for nuts in oatmeal cookies.

I've started with The Fannie Farmer Baking Book, by Marion Cunningham, my first book for any flour based baking, and the Soft Oatmeal Cookie on page 200 is easy, delicious, and best of all, does not call for shortening, just real butter.

I made a batch Tuesday, took them to a discussion meeting. I swapped dried cherries for the raisins, and the cookies met with great approval. At the end of the meeting, there were only two left on the platter, and I took care of them....However......... I believe there are more cookies to meet and make. The Quick Oatmeal Cookies in most editions of Joy of Cooking is also a good cookie, but tends to be thin and crispy, and is excellent with the orange zest...........

I used to like the Oatmeal Scotchies from the back of the Nestle Butterscotch Morsels bag, but it seems to me that the morsels themselves are considerably sweeter than they used to be, and are less appealing, and now make a cookie I don't care for any more.

I LIKE the dried cherries, but at 5.00 and change for a small bag (at least in these parts---) I either need to use some other dried fruit or find less expensive dried cherries.

How do you like your oatmeal cookies? (Other than "in quantities!")

Lawrence/Maytagbear[this post was last edited: 4/9/2015-23:25]

a440 · Apr 9, 2015

Great Subject!

I love Oatmeal cookies in just about any variety that I have ever eaten!

Will be interesting to see some very good recipes!

B

ea56 · Apr 9, 2015

I like to add chopped dates sometimes. Also, chocolate chips, either milk or semi-sweet are good additions. And coconut is good in oatmeal cookies, but this may not be OK with the no nuts stipulation. I personally prefer chewy oatmeal cookies and definitely they should be made with butter for the best flavor. Although I've never tried it, chopped dried apricots might be good, especially with white chocolate chips. I think that with oatmeal cookies you can pretty much use your imagination and add the things with flavors and textures that you like. I'm not crazy about cinnamon in oatmeal cookies, I like the flavor of real vanilla extract better, but your mention of orange zest sounds like a good idea, especially with chopped dates.

rp2813 · Apr 10, 2015

Kelly's Recipe

This is what I transcribed for Kelly's cookie batter template, adapted for oatmeal:

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1 cup room temperature butter 
 1 cup white sugar 
 1 cup dark brown sugar 
 Cream Well and add 
 2 large eggs 
 1 teaspoon vanilla 
 Beat until light and fluffy. Stop the mixer and add:
2 cups flour 

3 cups quick oats (if using old fashioned oats, allow batter to sit 20 minutes to hydrate the oats)
 1 teaspoon salt 
 1 teaspoon soda 
 Turn on low and mix just to combine. 

Preheat oven to 350. Drop a dozen one-ounce portions onto ungreased cookie sheet. You can bake two sheets at a time with racks at 1/3 and 2/3 positions. Bake 6 minutes, rotate sheets between top and bottom; bake 6 more minutes. You may need to adjust baking time one way or the other. If doing one sheet at a time, bake for 12 minutes.

lordkenmore · Apr 10, 2015

My personal preference is for softer oatmeal cookies.

I have mixed feelings about raisins. I don't actively dislike them, but they aren't anything I ever used, and somehow seem a bit foreign. (Probably because my mother seldom added things like that when baking cookies.)

lordkenmore · Apr 10, 2015

I also don't like nuts--it feels so cannibalistic for me to eat them. LOL

xraytech · Apr 10, 2015

I like a thick chewy oatmeal cookie, very light on cinnamon, and plenty of raisins. However I'd be open to other dried fruits such as cranberries, cherries, apricots, or prunes

mrb627 · Apr 10, 2015

Soft and Chewy!

There is no such thing as an oatmeal cookie to large in diameter. But with some, the ingredient list is overly done. Keep it simple is best in my book. At least for an Oatmeal cookie.

Malcolm

gansky1 · Apr 10, 2015

One of my dad's all-time favorite cookie. In most any variety *with raisins, he loves them.

Most often we use the recipe from the BH&G cookbook, I usually soak the raisins in beaten egg for a while before mixing everything together. Makes them a bit more plumpy

turquoisedude · Apr 10, 2015

Soft & Chewy

Is how I like my oatmeal cookies! And I always add a tablespoon or so of cinnamon, just 'cause I like the flavour.

I usually add raisins but a mix of raisins and chocolate chips are delish.

The recipe I like best is this one from The Joy of Cooking (the mid-70s edition):

1/2 cup butter

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1 tablespoon vanilla

1 tablespoon milk

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup uncooked quick rolled oats

1 cup raisins (OR 3/4 cup raisins and 3/4 cup chocolate chips)

- Cream butter till light; add sugars gradually and cream until fluffy

- Beat in egg, vanilla, and milk; beat until smooth

- Blend in flour, sifted with the baking soda and baking powder. Mix well.

- Stir in oats and raisins; mix thoroughly

- Bake on lightly greased cookie sheets at 350 degrees for about 8 minutes or until light brown.

- Cool slightly on sheets, then remove to rack to cool completely.

appnut · Apr 10, 2015

Personally, soft and chewy. with/without raisins or chcolate chips. I also use King Arthur White Whole Wheat. Everyone at work loves all the cookies I bring in. They are all surprised when I tell them theya re a bit healthier than ordinary cookies because of the white whole wheat flour I use in them.

polkanut · Apr 10, 2015

Lawrence,

This recipe comes from an old National 3 Minute Oats box that my late great-aunt Helen kept her light bulbs in. lol I've made them many times, and people love them. They're a crisp cookie.

2 cups oatmeal

1 cup sugar

2 eggs

1 cup all-purpose flour

½ cup shortening

¼ cup hot water

½ tsp. baking soda

1 tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 cup raisins

Cream sugar and shortening, then add the eggs, after which add the flour, oatmeal, salt, and spices. Dissolve the soda in the hot water and add to the mixture. Lastly, add the raisins and mix well. Drop in small teaspoonfuls on greased cookie sheets. Bake at 350° for 15-20 minutes. Immediately transfer to cooling racks when done.

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tomturbomatic · Apr 10, 2015

in quantity

I like that. I also like soft and chewy and the whole wheat flour. Happy baking.

polkanut · Apr 10, 2015

Another fruit that could be substituted for raisins would be dried cranberries aka "Craisins®".

revvinkevin · Apr 10, 2015

I LOVE OATMEAL COOKIES!

I'll take 'um any way I can get 'um.... soft or crunchy, with or w/o raisins, chocolate chips, etc.

The PERFECT cookie is one that is firm/crispy outside, yet soft & chewy inside!

But.... I definitely prefer them W/O nuts... and just a light touch of cinnamon.

Kevin

petek · Apr 10, 2015

I like them chewy and unadulterated. Raisins have no place in cookies, salads, etc in my world. LOL

DADoES · Apr 10, 2015

Chewy, a few raisins are OK but no nuts. I don't care for nuts in cakes, either, spoils the texture.

foraloysius · Apr 10, 2015

I like oatmeal cookies too! I never bake them myself though, but a deli overhere sells very nice ones. They are a bit crispy on the outside and a bit chewey in the centre. There are raisins in them, but not too many.

iheartmaytag · Apr 10, 2015

You had me at cookie

Chewy, soft, crisp.
One or a mixture of below:
Raisins--I soak mine in rum then pour the rum into the mix.
Craisins
Scotchies
Heath bits
Toasted Pecans
White chocolate chips.

Craisins w/ white chocolate chips and toasted Pecans. (Kris Kringle cookies)

For bake sales I usually use the larger 1/2 cup scoop and make cookies about three to four inches round. Last sale we had there were four for $3.50.

Your opinions, please! Oatmeal Cookies.........

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