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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 6 |
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I wanted to give oat cookies to my BF for Christmas, and I wanted them to be made like the ones I ate as a child. Homemade cookies is something I can't envision family life without, but he almost never had them in his life! Unfortunately, when I was ready to bake I realized that our 30 year-old recipe was lost. So my father and I looked on the internet and found similar recipes, that I combined and tweaked until it seemed right. The result was amazing : since I'm celiac and allergic to milk I couldn't eat it but my father and BF called them the best they ever had. I'm posting it exactly as I made it, but you can adjust it a bit to suit your liking. Most of the recipe is written by weight for precision and easy ingredient conversion. Ingredients:
6 ounces butter, cool but not cold (unsalted) |
8 ounces brown sugar |
1 egg (room temperature) |
1 ounce water (room temperature) |
2 teaspoons vanilla |
3 ounces whole wheat flour |
1 teaspoon cinnamon |
3/4 teaspoon baking soda |
1 pinch salt |
3 cups oatmeal, uncooked (quick) |
3 ounces chocolate, chopped (70% cocoa) |
2 1/2 ounces dried cranberries (sweetened) |
2 ounces almonds, chopped |
Directions:
1. In a big bowl, cut the butter into 1 cubes. Let sit a couple minutes until the butter is still firm but pliable.
2. Add the brown sugar and start mixing by crushing the cubes into it with a fork. Then, mix with a wooden spoon. The butter must not become warm enough so that the liquid comes out, but the result has to be creamy and smooth.
3. Add the egg and mix with the spoon until well blended. Then, add the water and vanilla the same way.
4. In a small bowl, mix the flour, the cinnamon, the soda and the salt. Add to the butter and sugar mixture, and mix with the spoon until it becomes thick.
5. Add the oatmeal, mix well, and then add the chocolate, cranberries and almonds.
6. Let the batter sit on the counter for 30 minutes. Meanwhile, put your oven rack between the center and the top, preheat the oven to 350°F and grease your cookie sheets.
7. Using your food scale, measure 1 oz portions of dough and roll them into balls. Put them on the cookie sheets, 2-3 apart and flatten them a little. If you don't have a scale, a 1/8 cup measure might do.
8. Cook for 12 minutes or until golden. Take out of the oven, let sit 3-5 minutes on the sheet, lift them carefully with a spatula and let them cool on a cookie rack.
9. Store in a container with a lid, layers separated by a sheet of waxed paper.
10. SUGGESTIONS AND TIPS : You can replace the dark chocolate by any chocolate you like. You can replace the cranberries by raisins, apricots or whatever you feel like. You can replace the almonds by walnuts, hazelnuts or pecans. You can use white flour or old-fashioned oatmeal. You can cook them longer to make them crisp, make them smaller or larger. You could add spice, like nutmeg. By using gluten-free oats and replacing the flour weight by weight, you could make them gluten-free. But don't replace the butter with margarine because it will make the cookies spread out. Or at least, try with a small batch at first and maybe try halving the water. Find what makes you drool. I did a small batch to test the cooking at first. The texture will change greatly while they cool, so don't panic with the initial softness.
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