Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Step 3 In a medium bowl, whisk together the flour, salt, and baking soda.Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Step 2 In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy.They'll give the cookies wonderful nutty flavor and some crunch. Try adding 1/3 to 1/2 cup finely chopped pecans to the dough. I kept it simple with this oatmeal recipe, but some nuts would be delicious thrown in. What can you add to brown sugar oatmeal cookies? Using quick oats can change the texture of the cookie and make it dry. Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). What kind of oats do you use in brown sugar oatmeal cookies? The brown sugar is the real star of these cookies, and dark brown sugar has a richer, more molasses flavor than light brown sugar that is so good in these cookies. Should I use light brown sugar or dark brown sugar in oatmeal cookies? Why did I have so many oats? What was I trying to prove? Anyway, it turns out that brown sugar-not the oats-is really the star of the show (hence this recipe's title) and the result is a type of cookie that's as good at room temperature as it is warm straight out of the oven. So yesterday, in between the nine loads of laundry I knocked out, I set out to make chewy oatmeal cookies, partly because I discovered that I was in possession of six (!) large containers of oats. Whether they're crispy or chewy, I don't care. But in recent days/weeks/months, I've really found myself drawn to cookies that are flat-out… well, flat. But try to cool the rest and save them for everyone else.I never met a homemade cookie I didn't like, whether caky or crispy or chewy. Of course the cook always gets to sample a warm still soft from the oven cookie – just to make sure they are good of course. If you want a crispy and darker cookie, like my dad, then bake them for about 15-17 minutes.Ĭool the cookies for a couple minutes on the pan and then move to wire racks to cool completely. If you want a chewy cookie, bake for about 12 minutes. Scoop it on to parchment lined cookie sheets (ok, you don’t have to line the cookie sheets with parchment, a simple ungreased cookie sheet will do, but I’m LAZY and if I line them with parchment I don’t have to wash the cookie sheets).īake the cookies in a 350 degree oven until they are nice and dark. Here’s what the dough looks like when it’s mixed together. Then add the oats and mix just until combined. Unless you want a big poof of flour all over your kitchen, then go ahead and add it all at once (not that I would know that from experience…). Now you want to mix together some flour salt and baking soda and add it to the creamed mixture in a couple of batches. Then it’s time to add the egg and the vanilla and beat it some more. Sometimes I’ll let it go for 3-5 minutes, during which time I get everything else ready for my cookies. I put the butter and sugar in my kitchen aid mixer and just then it go on medium-high speed until it gets fluffly and lighter in color. These cookies start like any other good cookie recipe by creaming together brown sugar and butter. You’ll notice that all my dry ingredients are pre-measured since I made one of my cookie kits for this recipe. I’ll post that recipe sometime after the trip if they turn out as amazing as I think they will.īack to these brown sugar oatmeal cookies. In fact dad liked them so much that I’m going to try to convert these to oatmeal raisin cookies for our next hunting trip coming up in two weeks. What Dad doesn’t know is that the portion of the batch I didn’t ‘burn’ was nice and chewy – we won’t tell him that though, we’ll let him think the whole batch was made just for him. And my dad loved how they were a little bit crisper of a cookie (ok, I also left his batch in the oven for probably an extra 7 minutes too as he likes cookies dark ,dark brown – but apparently I did a better job on these than most cookies because he noticed a difference). They were a just a little bit richer and had amazing flavor. I LOVED the molasses-ey taste that you get from using all brown sugar and no white sugar. I saw these on the Pioneer Woman’s Food Network TV show and just knew that I had to try them. That and I’m on a mission to expand his cookie horizon – it’s not really that hard as he likes to say that “I’ve never met a cookie I didn’t like”. I think that is probably why any other recipe with oatmeal in it catches my eye – it reminds me of my dad and oatmeal raisin. Oatmeal raisin cookies are my dad’s favorite and I often make them when we are going to be together.
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