Learn how to make these soft, chewy and “SUPER OATY” oatmeal cookies.
I’m back! Woo hoo! I’m sorry for suddenly missing. A lot of things, technical things, happened that hindered me from updating this blog.
So a “comeback” should be grand, right? Being away for so long, I must have some special recipe for you guys.
Well, there’s… none. Unfortunately. LOL.
What I’m sharing today is just some classic cookie recipe, though…… an IMPROVED version. Leveling up my not-so-old M&M’s® Oatmeal Cookies. The Version 2.0.
You know while I was away, I also took the chance to improve my health. Create a NEW ME.
I feel sooooo good than before. I’m not yet perfectly okay but I’m halfway there. But this cookie recipe v2.0, I humbly say, is sooooo perfect for me.
Can you see what I’m trying to connect here? Improve health = improve cookie recipe, not yet perfect health = perfect cookie 😅
We’re both like Pokémon. Evolving.
OMG I’m getting more and more corny as I age.
This is the best oatmeal cookie base I have made so far. Experimenting was not bad at all huh. I created this to answer my “what ifs” like “what if I add… what if I… what will happen if…”
And I don’t know why I’m so into oats. I used up 1.5-pounds of oats for testing over and over to get the right texture for me. Ah… I know… that good Blueberry Oatmeal Cookie from Starbucks that Ariel sometimes buy for me. It’s all that cookie’s fault. That pricey and hard to find cookie.
When I say texture, these oatmeal cookies are very oaty (huh? what?!) I mean these are the “rough” type, coarser than my old oatmeal cookie recipe. But still chewy. You will really feel the oats in every bite. As I’ve said before, I like this kind of oatmeal cookie. I tweaked the ancestor by adding more oats and reducing the flour.
These cookies look a little flat. I prefer flat than thick when it comes to oatmeal cookies. So don’t worry if they spread out (but not too much) in the cookie sheet. They’re fine. Don’t freak out.
Since this recipe has little flour, the dough can’t hold large add-ins such as M&M’s®. The cookies break apart easily. Who cares, they will all go down to our stomachs anyway. 😒
For M&M’s® fans, please try my previous recipe instead.
Hope you like these. Please please read the instructions before you give this a shot.
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg ( or 68g when weighed w/ shell)
- 2 teaspoons vanilla extract
- 1¾ cups (166g) quick oats (not instant or rolled oats)
- ¼ cup (31g) all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon (or pinch of) salt
- ¾ teaspoon cinnamon powder
- 1 cup (130g) raisins
- Soak raisins in water for 8 to 10 mins if you want them soft and not too dry (you may skip this). Place butter in a medium or large bowl to soften as we prepare other ingredients.
- Preheat oven to 350F degrees. Line cookie sheets with foil or parchment paper.
- Combine dry ingredients in a small bowl: quick oats, flour, baking soda, salt and cinnamon powder. Set aside.
- Drain water and pat dry the raisins with paper towel. Set aside.
- Add sugars to the softened butter then cream them together with a wired whisk until fluffy and light in color, about 3 to 5 minutes depending on the power of your arms so flex 'em baby! Or use stand mixer w/ paddle attachment or handheld mixer.
- Whisk in egg and vanilla until well combined.
- Gradually add the dry ingredients (in 3 additions) using a spatula. Do not overmix. Fold in raisins.
- Scoop 6 doughs in a cookie sheet (6 cookies per batch/baking). Use 2-ounce ice cream scoop or ¼ dry measuring cup in scooping the dough. Bake for 9 minutes.
- This makes 16 cookies. Bake them in 3 batches (6 + 6 + 4). Bake the last batch (with 4 dough left) in 8 mins. Always check the edges. They are done once lightly brown.
- Let the cookies set in the cookie sheet for another 8 to 10 mins before transferring to cooling racks. They are very soft when hot so they will self-destruct if you force to take them out from the cookie sheet. The center may look raw but that's fine as long as the edges are already brown. They will continue to cook and brown in the cookie sheet. Transfer into cooling racks once cooled and set.
- Keep cookies in an airtight container at room temperature. Cookies stay fresh for a week. These are best served/eaten on the following day (flavor will enhance and will have a nice texture).