How is everyone doing this wonderful Wednesday morning? Are you glad to be halfway through the week? Today is a particularly exciting day for me because apparently a cold front is supposed to move through this evening! I’ll tell you, that’s been one of the weirdest things to get used to in Texas. The temperature change is sometimes so fast and so drastic that you can actually feel it happening. It could be 70 degrees outside and suddenly a gust of air hits you that is more like 40 degrees. It’s pretty neat despite the confusion as to whether or not to wear a sweatshirt! 😛
And if you’re wondering what my favorite sweatshirt is, it’s this one, obviously. And yes, people are confused by it!
But onto the cookies. That’s why you’re here, right?
Oh. Hello deliciously soft and chewy oatmeal cookies. How you doin’?
I’m not going to lie. It took me three recipes and two days to get these the way I wanted them. I originally followed a recipe for “Apple Filled Oatmeal Cookies” in the Better Homes and Gardens cookbook that my grandmother gave to me, but they spread so thin that they just didn’t seem appetizing at all. So I made them again, this time switching out the butter for shortening (since it apparently has a higher melting point), but I didn’t see any improvement. I finally just chucked the book in the rubbish (not really) and asked Google what the secret is to plump, soft oatmeal cookies.
And you want to know what Google said? Add more flour.
Apparently most oatmeal cookie recipes don’t have nearly enough flour in them which is why they practically melt on the baking sheet. The dough should actually be quite heavy. To give you an idea, Kim Kardashian’s butt should look at your dough and be like “Damn, that’s thick.”
It should take actual effort to stir in your mix-ins. If you don’t have Madonna arms at end of it then you’re doing it wrong! You can add whatever you want. I chose white chocolate chips, dried cranberries, and raisins. I love white chocolate chips and dried cranberries together—if you haven’t tried these scones then you are seriously missing out.
The other trick is to roll the dough into balls without pressing them down at all. I like to stick a few extra chips on the top just to ensure they’ll come out of the oven looking pretty.
Like this. Ooh la la.
Take a look at this side view. Ignore the one in the corner trying to get all up in yo’ face. I ate him first as punishment.
I’m not kidding when I say that these taste straight out of a bakery. They are super soft, chewy, and buttery all at the same time. I added a bit of cinnamon and ground cloves to the dough just to give it some added holiday flava flav and that ended up being a fantastic decision. I clearly ditched the apples, but that didn’t matter since I packed them full of creamy white chocolate and dried fruit. My neighbor texted me last night asking about a chocolate/pecan version. She actually has a pecan tree and is willing to peel all the nuts herself. Can’t go wrong with that! So, seriously. Give these a try and get back to me. You’ll be glad you did.
Do you like this table setup, btw? I don’t have many food props so if you aren’t a fan of this festive tablecloth then you are in for a major disappointment in December. haha. The reindeer are cute as hell though, aren’t they? I got them at Target last year for like $3. I don’t know if they’ll be around this year but I’ll definitely be keeping an eye out.
Until next time <3
- 2 c (150 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 c (2 sticks) butter, softened
- 1 c (200 g) light brown sugar
- 1/2 c (100 g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2.5 c quick (instant) oats
- 1 c (or more) mix-ins such as chocolate chips, dried fruit, nuts, etc.
- Preheat your oven to 350 degrees F.
- Whisk together the flour, baking soda, salt, cinnamon, and cloves. Set aside.
- Cream together the butter and sugars and until nice and fluffy (3-4 minutes), then add the vanilla and eggs (one at a time) until fully incorporated.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Fold in the oats.
- Fold in your mix-ins of choice.
- Using a 1/4 c measuring cup, scoop up some of the dough and roll it into a ball. Place balls on a parchment-lined baking sheet leaving at least 2-3 inches between each cookie.
- Bake for approximately 12-15 minutes or until they are just golden around the edges.