There’s just something so satisfying about an oatmeal cookie, fresh and hot out of the oven. For whatever reason, oatmeal cookies are also the cookies that for the longest time I got inconsistent results. They usually tasted good but the texture varied every time I made them. Even using the same recipe, I could never be sure of the final results.
Oh, the science behind baking! My brain is not made to understand the science behind cooking food as well as just eating what tastes good. I have finally found a process and amounts that work most of the time. Don’t ask me why it works because I do not know but here it is.
The following recipe is basically the Oatmeal Cookie recipe that used to come on the Quaker Old-Fashion Oatmeal boxes. I have made a couple of minor ingredient changes and also one change in the preparing process. I added cinnamon to the recipe just because I like the flavor of cinnamon in my oatmeal. Feel free to leave it out (but it will not taste as yummy).
I also measure the flour and sugars by weight and not volume. I find the results are more consistent by weighing but use whatever method is easiest for you.
Soft and chewy oatmeal cookies
3/4 c. shortening, soft (5.43 oz)
1 c. firmly packed brown sugar (7.75 ox)
1/2 c. granulated sugar (3.55 oz)
1/4 c. water (2 oz.)
1 tsp. vanilla
1 cup whole wheat pastry flour (4.5 oz)
1/4 cup all-purpose flour (1.13 oz)
1 tsp. salt
1/2 tsp. baking soda
3 c. oats, uncooked oatmeal (9 oz.)
1 teaspoon cinnamon
Weigh or measure the oatmeal and place in a bowl. Add the water to the oatmeal and stir. Set the oatmeal aside. In another large bowl, cream the shortening, sugars, and vanilla together. Add the egg and mix well. Set aside. Add the flour, salt, baking powder, and cinnamon to the oatmeal mixture and stir well.. Add the flour mixture to the creamed shortening and sugars and mix well.
(At this point, I prepared most of the cookie dough to freeze for baking at a later time. I made two different sizes. One is about the size of 2 tablespoons and the other 1 tablespoon. This recipe yielded 30 of the larger cookie and 29 of the smaller. Place the cookie balls close together on a lined cookie sheet. Lightly cover with plastic wrap and put the cookie sheet in the freezer for about 30 minutes. Once they are slightly stiff, place the cookie balls in a freezer bag and seal tightly. There is not need to thaw frozen cookie dough to bake. Go from the freezer straight into the oven.)
Cookie dough ready for freezer
Drop onto greased cookie sheets. Bake in preheated moderate oven (350 degrees) for 12 to 15 minutes. Add a couple more minutes if the dough is frozen.
(For variety, add chopped two cups of nuts, raisins, chocolate chips or coconut.)
Oatmeal Cookie dough ready for freezer