Crunchy Chewy Oatmeal Cookies
My boyfriend’s mom handed me the recipe for these cookies, saying they were the best cookies she’d ever had. When I saw the name of the cookies, Crunchy Oatmeal Cookies, I was a little surprised, and maybe a tiny bit disappointed. Crunchy? I’ve always been of the soft, chewy cookie lover group—those crispy melty chocolate chip cookies that are constantly churned out of homes for a from-scratch treat never did it for me, even as a child.
Rather, my ideal cookie has always been soft and soft with a side of chewy. And don’t get me wrong, I still have a huge weakness for that kind of cookie (as in these chewy, cherry walnut oatmeal cookies). But, you know, I’m starting to believe that maybe this cookie here, this crunchy oatmeal and nut cookie, is exactly the type of thing a home-baked cookie should be.
Now after have made these cookies a few times, I can safely say that these cookies have made that exclusive list in my head of personal favorite, go-to cookies, alongside only two other recipes. And no matter what pre-conceived cookie preferences you think you might have, I’m going to be a little pushy and say that these should become one of your favorites, too.
The dough requires no chilling, which leads the cookies to flatten out a bit as they bake, leaving a crunchy exterior and a chewy, softer bite. Thanks to not putting them on a greased cookie sheet (and the kind of ridiculous amount of sugar in the recipe), the bottoms caramelize and become a bit crispy—but not crispy like the aforementioned chocolate chip cookie that is basically a cracker. Crispy like caramel-y, musky-sweet crispy. Other than that, the flavors are mild: toasted almonds (my preferred), coconut, oatmeal and brown sugar. They come together perfectly, in a soft-spoken but perfect way. There may not be any better accompaniment to a glass of milk.
If you’re still, still! unconvinced about trying these out because, maybe like me you’re a little averse to the run-of-the-mill crunchy cookie, at least try refrigerating these before popping them in the oven. (It makes a lot of dough so you might end up doing that anyway, like me, in order to save yourself from eating the whole batch in one night.) Once chilled the cookies don’t spread nearly as much as normally—leaving a cookie that is soft, gooey, chewy in the middle that still has a bite around the edges. It’s differently textured, but in a good way. Because, as I’ve realized after making these, there’s not just one right answer when it comes to baking cookies.
Crunchy Oatmeal Cookies
Recipe from boyfriend’s Mom’s friend (how’s that for connections, eh?)
Makes about 2 and a half dozen cookies
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt (sounds like a lot but it balances the sugar really, really well)
1 cup (2 sticks) butter
2 cups dark brown sugar
1 teaspoon vanilla
1 1/2 cup rolled oats
1 cup flaked coconut
1 cup nuts, chopped and toasted (I prefer almonds, but of course walnuts and pecans are up for grabs)
Preheat oven to 375 degrees. In a medium bowl, whisk (or sift) together the flour, baking soda and powder and salt. Set aside.
In a large bowl or stand mixer, cream butter and sugar until fluffy, about 3 minutes. Add the egg and vanilla and beat well, making sure to scrape down sides of bowl afterwards. With the mixer running, gradually add flour mixture until combined. Stir in rolled oats, coconut and nuts.
Shape into walnut sized balls and place on an ungreased cookie sheet, making sure to leave a few inches in between them. Bake in the preheated oven for about 12 minutes, until browned along the edges and top. Enjoy with a glass of milk or, as my boyfriend and I did, with a scoop of vanilla ice cream.
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