HOME > Chowhound > Home Cooking >

Anyone have a really CHEWY oatmeal cookie?

d
dianne0712 Sep 10, 2011 07:14 AM

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!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. t
    tidecreek RE: dianne0712 Sep 10, 2011 07:57 AM

    Hi,
    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.

    1. w
      will47 RE: dianne0712 Sep 10, 2011 01:29 PM

      I think the recipe that used to be on the Quaker Oat box is pretty chewy if made right.

      http://www.quakeroats.com/cooking-and...

      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.

      1. s
        soupkitten RE: dianne0712 Sep 10, 2011 02:12 PM

        i love nick malgieri's chewy oatmeal cookies. made with applesauce, the bonus is that they are super-low fat, using just 2 tbsp butter for a large batch. here is a paraphrase for you:

        http://www.davidlebovitz.com/2006/11/...

        1 Reply
        1. re: soupkitten
          w
          will47 RE: soupkitten Sep 12, 2011 12:16 PM

          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.

        2. chowser RE: dianne0712 Sep 10, 2011 02:15 PM

          Brown butter (melted butter, actually but the browning gives it a nice caramel taste) and more brown sugar make nice chewy cookies.

          http://bakelist.com/2009/07/04/brown-...

          1. gmm RE: dianne0712 Sep 10, 2011 02:38 PM

            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.

            4 Replies
            1. re: gmm
              Kajikit RE: gmm Sep 11, 2011 01:31 PM

              This is pretty much identical to the oatmeal cookie recipe that I've made twice now and loved. The cookies came out thin and chewy and crunchy around the edges, with the oats almost caramelised from the high sugar content. Just wonderful!

              1. re: Kajikit
                gmm RE: Kajikit Sep 11, 2011 03:01 PM

                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.

              2. re: gmm
                d
                dianne0712 RE: gmm Nov 7, 2011 04:10 PM

                I'm definitely trying this one! Most recipes that call themselves chewy seem to be just thick and cakey. I blame oatmeal! LOL!

                1. re: dianne0712
                  gmm RE: dianne0712 Nov 18, 2011 03:12 AM

                  I hope you do try it - it really is very good. I finally found the site where I originally came across the recipe:
                  http://mzkitchen.com/?cat=78
                  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.

              3. iL Divo RE: dianne0712 Sep 10, 2011 02:42 PM

                I'll try one today.
                If it turns out, I'll tell you what I did.
                It's 2 substitutions that I think may work like you want.

                update: dough in freezer getting cold while oven preheats

                1 Reply
                1. re: iL Divo
                  iL Divo RE: iL Divo Sep 10, 2011 05:01 PM

                  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.

                2. chefj RE: dianne0712 Sep 10, 2011 04:32 PM

                  The King Arthur Flour Recipe is great http://www.kingarthurflour.com/recipe...

                  1. h
                    HillJ RE: dianne0712 Sep 10, 2011 04:59 PM

                    http://smittenkitchen.com/2009/02/thi...
                    This is a small batch recipe for chewy oatmeal cookies and we often use mini chocolate chips in the recipe along with the raisins and walnuts.

                    1. s
                      sueatmo RE: dianne0712 Sep 10, 2011 05:43 PM

                      I have a thought. Are you using Old Fashioned Oats? If you use Quick oats, the cookies might not be as chewy. And another thought--if I was going for super chewyness, I'd reduce the liquid in the recipe I was using.

                      2 Replies
                      1. re: sueatmo
                        p
                        pine time RE: sueatmo Sep 11, 2011 03:03 PM

                        Interesting about reducing the liquid. I also prefer chewy cookies, and I usually reduce the flour a bit and slightly underbake 'em.

                        1. re: sueatmo
                          d
                          dianne0712 RE: sueatmo Nov 7, 2011 04:17 PM

                          I think that may be my problem. I'll buy different oats and give it another try! Thanks for the suggestions all of you. I can't thank you guys enough.

                        2. x
                          xcskier20 RE: dianne0712 Sep 12, 2011 03:57 AM

                          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.

                          1. iL Divo RE: dianne0712 Sep 13, 2011 09:18 AM

                            how about just choosing your favorite chocolate chip cookie, take out the chips, split the flour and oats in half and see what happens. the worst that could happen is they don't turn out how you'd like them too, so toss 'em and try something else.

                            1 Reply
                            1. re: iL Divo
                              k
                              KKAngelo RE: iL Divo Sep 13, 2011 10:27 AM

                              I'm not the original poster, but I've been craving some great oatmeal cookies - and look what I've found! Thanks for the great recipes and tips. I'll be trying some soon. :-)

                            2. e
                              Erika L RE: dianne0712 Sep 13, 2011 12:29 PM

                              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.

                              1. j
                                jvanderh RE: dianne0712 Nov 7, 2011 04:19 PM

                                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.

                                Show Hidden Posts