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There is a schedule of recipes I try pretty hard to follow for a variety of reasons. However, sometimes I get an inspiration, whether it be from a baking show or something I see online or at a bake shop. That’s what happened to me yesterday. I got a sudden inspiration to try making the perfect oatmeal cookies.
Next thing I knew, I was in the kitchen throwing a little bit of this and little bit of that in a bowl. Unlike my normal course of action, I mixed these cookies by hand. I usually use my Kitchenaid mixer for everything, because well, it’s amazing! (I have this one in beautiful Blue Willow.) But sometimes it just feels good to mix and and whisk things together by hand. This is a particularly easy cookie to mix by hand.
It was easy to figure out. I wanted the cookies to be more on the crispy side with a little hint softness. With that in mind, I needed to be heavy on the butter because the grease helps the cookies spread thin. That would allow for those crispy edges.
Problems Along the Way
One of the things I struggled with while making this recipe was pan prep. I initially thought that a “naked” pan would be the best for crispiness. I just sprayed a cookie sheet with baking spray and went for it. Two big problems with how I did it the first time. One – the cookies stuck to the sheet! I seriously had to take a metal spatula and scrape the cookies off of the pan. They were too soft and chewy. Plus, I put too many cookies on the pan and the inner ones didn’t bake as well. I fixed this by using parchment paper and placing half the amount of dough on the pan.
I also had to pinpoint a baking time. Ten minutes was the perfect time on my oven. One minute less, they were too soft and chewy. One minute more, they were extra crispy. You can tell these are done when the edges are golden brown and the middles are mostly done, but just a teeny bit soft at the center.
Are They That Good?
I really like oatmeal cookies, but most of them tend to have raisins in them. I HATE raisins. Don’t get them near any of my food. That being said, I love oatmeal and I love oatmeal cookies so I figure it’s about time I make some that I like.
Well… I did. These perfect oatmeal cookies are like crack. I. Could. Not. Stop. Eating. Them.
I honestly think these are some of the best cookies I have ever eaten. They’re a little bit crispy, a little bit chewy. They have a fantastic flavor all on their own with the buttery cinnamon flavoring. I also used sesame seeds in them, which are optional, but give a subtle addition to the flavor profile.
As good as these cookies are, they are made that much better with two other extras I had laying around. After making my Steampunk Birthday Cake I had some small portions left of both the rich chocolate buttercream and the whiskey caramel sauce.
I made cookie sandwiches with the chocolate buttercream and oh my gosh! They are amazing! I seriously kept thinking about them in their container in the kitchen while I sat on the couch watching a movie with the Hubs. They are dangerous.
And then I drizzled and dipped them in the Whiskey Caramel Sauce. It’s like they were made for each other. I can’t really even describe the perfection of the boozy caramel and the buttery goodness of the cookie together.
And if you’re feeling really frisky, combine the cookies, buttercream, and whiskey caramel sauce. Just make sure to hide them from yourself because they will disappear before you know it and you’ll be wondering how you could have eaten 50 cookies! I’m blaming the Hubs on this one!
Tell me – plain oatmeal cookies OR oatmeal raisin cookies?
The Perfect Oatmeal Cookies
- 1 cup melted unsalted butter
- 3 cups rolled or quick oats
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 cup flour sifted
- 1 tsp baking soda
- ½ tsp salt
- 2 Tbsp sesame seeds, toasted optional
- 2 large eggs
- Preheat oven to 350°. Line a cookie sheet with parchment paper. Set aside. Spread sesame seeds on a small baking sheet. Toast for 6-8 minutes. Be careful not to let them burn.
- Spread sesame seeds on a small baking sheet. Toast for 6-8 minutes. Be careful not to let them burn. Once they are toasted, set them aside to cool.
- Melt the butter in a large bowl by putting it in the microwave for intervals of 30 seconds until melted.
- Stir in oats, sesame seeds, salt, and vanilla until evenly incorporated.
- Add in sugars and eggs, stir until combined.
- Sift flour, baking soda, and cinnamon over mixture in the bowl. Stir until completely and evenly combined.
- Using a cookie scoop (I used a small), or a tablespoon and rolling the dough, place balls of rounded dough at least 2 inches apart on the cookie sheet.
- Bake for 10 minutes or until edges are golden brown and centers appear mostly done. You may have to test them for your own oven to make sure they're the texture you want.
- Let cool at least 15-20 minutes before eating. Store in an airtight container for about a week.
- Top with caramel, buttercream or any other toppings for a decadent dessert.