Luxury Oatmeal Cookies

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Preparation info

  • Difficulty

    Medium

  • Makes

    Thirty-six

    3 inch cookies

Appears in

Oven Temperature 225°F/107°C for the granola; 375°F/190°C for the cookies

Baking Time 20 to 22 minutes for the granola; 12 to 15 minutes for the cookies for each of three batches

What makes this cookie really special is that instead of adding rolled oats and nuts to the dough, I make my own granola. The oats and nuts get tossed with just enough brown sugar and maple syrup to sweeten them lightly and then they are baked at a very low temperature to crisp and infuse them with the sweetener and fully bring out their flavor. The granola recipe, a gift from my multi-talented friend and fellow cookbook author Caitlin Williams Freeman of San Francisco MOMA and Blue Bottle Coffee, also contains cinnamon and vanilla, and any left over is excellent sprinkled over yogurt. These cookies are crisp and chewy and soften slightly on storage.

Ingredients

Cookie Dough

Makes 53.3 ounces/1,512 grams

VOLUME WEIGHT
Granola 4 cups 14.8 ounces 420 grams
raisins cups 7.6 ounces 216 grams
bittersweet chocolate chips, 55% to 63% cacao (see Note) 1 cup 6 ounces 170 grams
bleached all-purpose flour cups (lightly spooned into the cup and leveled off) plus 2 tablespoons 8 ounces 227 grams
baking powder 1 teaspoon . 4.5 grams
baking soda 1 teaspoon . 5.5 grams
fine sea salt ½ teaspoon . 3 grams
2 large eggs cup plus 1 tablespoon (94 ml) 3.5 ounces 100 grams
pure vanilla extract 1 teaspoon (5 ml) . .
light brown Muscovado sugar, or dark brown sugar cup, firmly packed 5 ounces 145 grams
granulated sugar 2 tablespoons 0.9 ounce 25 grams
unsalted butter (65° to 75°F/19° to 23°C) 16 tablespoons (2 sticks) 8 ounces 227 grams

Special Equipment

One 17¼ by 12¼ by 1 inch half sheet pan | Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment

Method

Make the Cookie Dough

In a large bowl, toss together the granola, raisins, and chocolate chips. Store any extra granola, in an airtight container, refrigerated for up to 3 months.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

In another small bowl, lightly whisk together the eggs and vanilla.

Food Processor Method In a food processor, process the brown sugar and granulated sugar until blended. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy, scraping down the sides of the bowl if necessary.

With the motor off, add the egg mixture. Process just until incorporated. Scrape down the sides of the bowl and add the flour mixture. Pulse just until all of the flour disappears.

Stand Mixer Method In the bowl of a stand mixer fitted with the flat beater, on low speed, beat the brown sugar and granulated sugar until blended. Add the butter and beat on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. With the mixer on, add the egg mixture and beat on medium speed for 30 seconds, or until incorporated. Scrape down the sides of the bowl and add the flour mixture. Beat on low speed just until all of the flour disappears.

Make the Granola

See recipe.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 225°F/107°C.

Combine the Cookie Dough and Granola and Chill

With a wooden spatula or your hands, mix the dough into the granola until evenly incorporated. The dough will be sticky. Wrap the dough in plastic wrap and refrigerate it for a minimum of 30 minutes or up to 24 hours. Divide the dough into thirds, about 17.8 ounces/504 grams each. Wrap 2 of the pieces in plastic wrap and refrigerate them while rolling the first piece.

Roll the Dough into Balls

Scoop out 12 pieces of dough (2 level tablespoons/1.5 ounces/42 grams each). Roll each piece of dough between the palms of your floured hands into a inch ball. Set the dough balls a minimum of 2 inches apart on a cookie sheet and press them down to about 2 inches wide by ¾ inch high.

Bake the Cookies

Bake the cookies for 6 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 6 to 9 minutes. The cookies should be brown around the edges, just begin to brown on the tops, and still feel slightly soft when pressed lightly with a fingertip.

Cool the Cookies

Set the cookie sheet on a wire rack and let the cookies cool for 1 minute so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. They will firm up as they cool and are most delicious when eaten slightly warm.

While each batch of cookies is baking, shape the dough for the next batch.

Store

Airtight: room temperature, 2 weeks; refrigerated, 1 month; frozen, 3 months.

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