Anyone have a really CHEWY oatmeal cookie?
I am not fond of oatmeal cookies, but my husband and son are. I could stand them if I could find a really chewy recipe; not a crispy one, not a soft one, not a cakey one. You know, like a chocolate chip cookie with the chewy/crisp edges. Is there something about the nature of oatmeal that makes them refuse to be chewy? Does anyone have a good recipe or am I just doing something wrong? My friend gave me a recipe, but it has coconut in it and so little oatmeal you can't really tell they are oatmeal cookies. Help!
I have really good luck with the Barefoot Contessa's Oatmeal cookie recipe tried dozens of others with no luck but I love her recipes never had a bad one yet, all of her recipes are online so you can look them up I can't remember which book its out of, hope that helps if you cant find it I'll look it up.
I think the recipe that used to be on the Quaker Oat box is pretty chewy if made right.
You can try their newer recipe too, which in the photos looks a little thicker / chewier.
A few things you can try to make it more chewy:
1) Change the balance to have even more brown sugar
2) Undercook the cookies slightly
3) Refrigerate the dough for a while before shaping the cookies, and form into balls rather than mounds. This should help them flatten out less, and stay a little thicker.
4) Try making larger, or smaller, cookies than you usually do
5) If you have a convection oven, try turning off convection
6) You might also try using half cake / half bread flour rather than all-purpose. The quantity might need to be adjusted a little.
Tried this one yesterday, and came out fairly well -- I still slightly prefer the recipe I posted above, but this does give a fairly chewy cookie, and there's fairly little added fat (though I could actually take it with a tiny bit less sugar). I doubled the recipe, and that worked pretty well.
I've tried all the recipes for oatmeal cookies that claim to be chewy and this is the only one that I've found that actually is. It's adapted from an Alice Medrich recipe. I love this recipe because you don't need to use a mixer and you can keep the dough in the refrigerator for a couple days and bake them as needed. The directions are paraphrased so I hope they make sense.
Chewy Oatmeal Cookies
1 ¼ cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch of ground cloves
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup (packed) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup raisins
Soak raisins in hot water to plump. Whisk together dry ingredients. Melt butter in large saucepan, stir in sugars, egg and vanilla. Stir in dry ingredients, then stir in walnuts and drained raisins. Cover and refrigerate at least 2 hours, preferably overnight.
When ready to bake, preheat oven to 325°, and leave dough out to soften. Scoop about 2 tablespoons of dough and place on cookie sheet at least 3 inches apart. (cookies will spread) Bake 15-17 minutes until deep golden brown. Leave on cookie sheet to set for a few minutes before moving to cooling rack.
I like the flavor of oatmeal cookies, but they always seem to get very dry after a day or two. I like that this recipe is designed to be chewy, instead of taking a standard recipe and trying to tweak it to get them that way. The only way they won't come out chewy is if you overbake them.
I hope you do try it - it really is very good. I finally found the site where I originally came across the recipe:
I increased the flour by two tablespoons because they were a bit too "floppy" even after they cooled. And if I happen to have some rum on hand, I'll microwave the raisins for a minute or so with a sprinkling of rum to plump them.
re: iL Divo
ok the first batch of them are done, second batch in oven now.
son and hubster said half and half, chewy and cakey.
so my idea didn't work, sorry, but they do both say they're incredible.
what I did was made up a recipe for
oatmeal cookies and added to that 1/4 c molassas, 1/4 c Lyle's, and 1/4 c softened chopped dates.
no raisins as we don't like raisins. you couldn't see or taste the dates, they were that small, but if I did a 1/2 c, I'll bet the outcome would have been different, more chewy. oh well. I tried.
I always have luck making a cookie "chewier" by substituting all of the sugar for brown sugar and all of the all-purpose flour for bread flour.
Here's how I get the chew into oatmeal cookies:
Use melted AND COOLED butter. The "cooled" part is important--I have no idea why but it makes all the diff; my guess is that it makes the butter absorb the dry ingredients differently. I melt it in the microwave and let it sit on the counter till it's room temp. I've even let the butter cool till re-solidifies and it works out just the same.
Use all brown sugar. And don't skimp on the sugar--that's what makes cookies chewy. I don't think it's possible to make a low-sugar chewy cookie.
Use only old-fashioned oats, not quick or instant oats.
Coarsely grind 1/4 - 1/3 of the oats in a food processor or blender, then mix that with the rest of the oats and proceed.
Whatever recipe you choose, I'd beat the heck out of the batter. Oatmeal cookies will have less flour than other cookies, and thus you have to work harder to develop the gluten and get a chewy result.