3 Tasty Oatmeal Cookies Recipes

3 wonderful variations on the classic oatmeal cookie.

Treat Time

Improvisational Baking: Variations on a Theme

3 scrumptious oatmeal cookie recipes

-Greg Johnson, oatmealcookieguy.com

Don’t let all the talk about baking being a science scare you. There’s plenty of wiggle room in all that chemistry to tweak a cookie recipe or pump up the flavorings and make a dough that successfully produces a cookie.

If you’ve got an oven, a little time, and some imagination, you can turn a standard cookie recipe into an inspired bite of heaven. The trick is to start with a simple recipe and then to make additions and substitutions to the ingredients in order to personalize a recipe for your tastes and purposes.

It really is that simple. Take a look the following progression of recipes to see how you can put the process of improvisational baking into practice.

Oatmeal Raison cookieBetter Than Grandma’s Oatmeal Raisin Cookies (makes about 3 dozen cookies.)

This is a great recipe for a classic oatmeal raisin cookie: Crunchy on the outside, chewy on the inside, and thoroughly studded with plump, juicy raisins. These are cookies that won’t disappoint.

Creamables 1 stick butter
1 cup + 2 tablespoons dark brown sugar
Wet Ingredients 1 egg
1 1/2 teaspoons vanilla
1 1/2 teaspoons milk
Dry Ingredients 2 cups oatmeal
1 1/2 cups raisins
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, combine the wet ingredients and whisk together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
7. Shape dough into balls-about 2 tablespoons each.
8. Place dough balls about 2 inches apart on Silpat – or parchment paper-lined cookie sheets.
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Rum Raison cookieRum Raisinet Cookies (makes a bout 3 dozen cookies.)

I started with my Better Than Grandma’s Oatmeal Raisin Cookies as a source recipe and then did some brainstorming. “What flavors go with raisins?” I thought. And then it hit me: Rum and chocolate. Rum raisin ice cream is pretty popular, and Raisinets (chocolate-coated raisins) are a common movie theater snack. What a no-brainer.

I wanted to keep the raisin-chocolate balance even, so I split the 1 1/2 cups of raisins from the source recipe in two and used 3/4 cup raisins and 3/4 cup chocolate chips. I then decided to soak the raisins in rum to infuse them with flavor and to plump them up. Next, I replaced a teaspoon of the milk in the wet ingredients with a teaspoon of rum.

Make just three small changes to the source recipe, and you have a new cookie. It really is that simple. Just swap out one ingredient for an equal amount of another.

Creamables 1 stick butter
1 cup + 2 tablespoons dark brown sugar
Wet Ingredients 1 egg
1 1/2 teaspoons vanilla
3/4 cup raisins soaked in 3/4 cup rum
1 teaspoon rum
1/2 teaspoon milk
Dry Ingredients 2 cups oatmeal
3/4 cup semisweet chocolate chips
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Soak the raisins in 3/4 cup rum to plump for 30-45 minutes.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, combine the wet ingredients. Whisk together until smooth.
5. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
6. Strain the raisins, discarding the remaining rum. Add the plumped raisins to the combined wet ingredients and creamables. Mix together until well incorporated.
7. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
8. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
9. Shape dough into balls – about 2 tablespoons each.
10. Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
11. Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Coconut Rum cookieCoconut Rum Raisinet Cookies (makes about 3 dozen cookies.)

For this next round of improvisation, I started thinking of flavors that would compliment the rum and chocolate. I considered adding another variety of dried fruit, white chocolate chips, and even a dusting of turbinado sugar to give the cookies a crunchy, sugary shell when they bake. But then I opened my cabinet, and the answer I was looking for was staring right back at me: Coconut, the perfect partner for both rum and chocolate.

I replaced a cup of the oatmeal with a cup of coconut, and I replaced 1/2 teaspoon of vanilla and 1/2 teaspoon of milk with 1 teaspoon of coconut extract. These two small changes give the cookies a brand new flavor and texture, really jazzing up the source recipe.

Creamables 1 stick butter
1 cup + 2 tablespoons dark brown sugar
Wet Ingredients 1 egg
3/4 cup raisins soaked in 3/4 cup rum
1 teaspoons vanilla
1 teaspoon rum
1 teaspoon coconut extract
Dry Ingredients 1 cup oatmeal
1 cup coconut
3/4 cup semisweet chocolate chips
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

1. Soak the raisins in 3/4 cup rum to plump for 30 – 45 minutes.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, combine the wet ingredients. Whisk together until smooth.
5. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
6. Strain the raisins, discarding the remaining rum. Add the plumped raisins to the combined wet ingredients and creamables. Mix together until well incorporated.
7. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
8. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
9. Shape dough into balls – about 2 tablespoons each.
10. Place the dough balls about 2 inches apart on Silpat – or parchment paper-lined cookie sheets.
11. Bake at 350º for 10 -12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.


follow BettyConfidential on... Pinterest


Read More About...
Related Articles...

2 thoughts on “3 Tasty Oatmeal Cookies Recipes

  1. Jessica says:

    They look divine! I actually quite like my oatmeal cookies without chocolate chips, the raisins have such a nice flavor by themselves!

Leave a Reply

top of page jump to top