And it is old fashioned! Well, kind of. I’ve been gloating over a cache of heirloom recipes, but this recipe of mine was actually a fluke. The original recipe called for both brown and granulated white sugar. I completely forgot to add the granulated sugar. Didn’t even realize until later.
Didn’t miss it!
I haven’t been a major cookie baker, so I’m assuming that this is why I’ve never actually before thought about having a standardized dough recipe to which you add your various… addins. So if you have an oatmeal base dough, you can make plain oatmeal, oatmeal raisin cookies or chocolate & peanut butter chip oatmeal chip cookies alike. I find I rather like this idea, cause it’s like my granola bar recipe. The only limit is your imagination!
This dough recipe produces a light, slightly-sweet and crispy cookie with a bold, warm cinnamon flavour. Don’t chintz out on the vanilla with the imitation stuff. Weight measurements are for better reproductive consistency… both sugar and flour can pack a lot!
- 1.5 cups all purpose flour (6oz)
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup light olive oil
- 1 cup lightly packed brown sugar (7 oz)
- 2 large eggs
- 1 tbsp 100% pure vanilla extract
- 3 cups rolled oats (not quick oats)
- 1 – 1.5 cups raisins (optional)
Combine the top set of dry ingredients in one bowl.
In a second bowl, blend the oil and brown sugar with a hand mixer at medium speed until the sugar is smooth, being careful to break up lumps, about 2 minutes. Incorporate the eggs one at a time, and then the vanilla.
On a low speed, add dry flour mixture until about 80% blended. Put aside the hand mixer and switch to a mixing spoon while the mixture is still slightly streaky. Slowly mix in the oats with a spoon until about 80% blended. Finish incorporating the oats and any other added ingredients like raisins by folding the dough together carefully with a spoon or lightly kneading by hand on a lightly floured countertop. Yes, I know the instructions sound strange, but it will keep you from over-mixing, giving you a lighter cookie!
On an ungreased non-stick cookie sheet or on any cooking sheet lined with parchment paper, make small 1tbsp-sized balls and place 2″ apart. Flatten slightly.
Bake 350F for approximately 15 minutes, or until edges are lightly brown. Middle should still be very slightly soft. Cool on a rack.
Makes approximately 3.5 dozen (although I’m not 100% sure, because some of them disappeared right off the tray).
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