Oatmeal Cookies

I know, I know. Oatmeal cookies don't have the "Wow!!!" appeal that so many other cookies do. In fact, the idea of oatmeal cookies seems a bit boring. However, these aren't just any plain ol' oatmeal cookies. These cookies are thick, toothsome and have the perfect texture. They aren't crunchy, they aren't chewy...they have that perfect "right-in-the-middle-of-crunchy-and-chewy" texture. (Hmmmm...is it the ground oatmeal or the light corn syrup that gives these that much sought-after perfect cookie texture?) The molasses taste from the dark brown sugar really adds a nice flavor, and the fact that these cookies are loaded with big chocolate chips and toasted pecans makes them a perfect 10. This is definitely not your mother's oatmeal cookie recipe. (My mother doesn't have an oatmeal cookies recipe, but maybe yours does.)

I got this recipe from this blog. They halved the original recipe. I halved and tweaked their recipe based on both the amounts of ingredients I had on hand and personal taste preferences.

 












Oatmeal Cookies

Recipe seen on Writing At The Kitchen Table blog
(Adapted from Carole Walter's Great Cookies)
Adapted, tweaked (and perfected???) by Me

2 1/2 tablespoons dark brown sugar
1 1/2 tablespoons granulated sugar
10 tablespoons old-fashioned oats, divided
¼ cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup (4 tablespoons) unsalted butter, slightly softened
1/2 tablespoon light corn syrup
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup Guittard Semisweet Super Cookie Chips (or chocolate chunks)
1/3 cup chopped pecans, toasted and cooled

Preheat oven to 350 degrees F. Lightly grease a large cookie sheet.

In a food processor fitted with metal blade, process the brown and white sugars and 4 tablespoons of oats until sand-like. (This took about 2 minutes in my mini chopper).

Sift together flour, salt and baking powder. Stir in the remaining 6 tablespoons of oats. Set aside.

Using a hand mixer or stand mixer, blend the butter with corn syrup on low speed until light. Beat in the processed sugar/oats mixture in two additions. Add the egg yolk and vanilla extract; blend well.

Turning the speed up to medium, add the sifted flour in two additions, mixing until just combined. Fold in the chocolate chips and nuts.

Divide dough into 9 equal pieces and roll into balls or shape into mounds. Place balls/mounds on prepared cookie sheet, leaving about 2-3 inches between each ball/mound. (The cookies will spread slightly during baking).

Bake for 10-12 minutes or until cookies start to turn golden around the edges. Let cool for 2 minutes on cookie sheet then remove with a spatula to a wire rack to cool completely.

Makes 9 BIG cookies.

 
















Mmmm...right from the oven. Gooey and delicious.