1 Video | Photo: The Oatiest Oatmeal Cookies Ever Recipe
Ingredients
- 16 ounces old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 10 ounces unsalted butter, at room temperature
- 6 ounces dark brown sugar
- 3 1/2 ounces granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces raisins, optional
Directions
Preheat the oven to 375 degrees F.
Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.
Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.
Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.
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By hholmes13_11601892
Byron, MN
on April 21, 2012
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Just finished making these and they turned out really yummy! I don't have a scale and I followed measurements from other reviews. I used about 5 1/2 c oats, 1 c brown sugar, and a little less than 1/2 c white sugar. I also cut the butter down to 1 c and used 2 eggs. They were great and now flat or greasy. Definitely use the parchment paper though because the dough is quite sticky. I love how much oatmeal is in these. Makes you feel a little less guilty about eating cookies (minus all the butter and sugar. By the way, we don't like raisins in our house so I used mini choc chips and chopped up some dried cherries. Yum!!
By waffentomas
bellevue, WA
on March 07, 2012
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It's very important you use a scale for this recipe. I tried it for the first time today and it came out GREAT!. I would say that my ice cream scooper must be bigger than his, as I only got 14 ct. out of it. Alton has NEVER steered me wrong! Also, cut the sugar back by 1/3, as this recipe is too sweet as is.
By Twiggyann
Western Massach...
on March 06, 2012
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Normally I love all of AB's recipes. This was an exception. I measured everything by weight and followed the instructions carefully. The cookies lacked moisture and while they didn't crumble when I moved them from the pan, in the mouth they crumbled into a mealy, dry texture that wasn't pleasant. My husband, the cookie lover, said that this recipe should not be repeated.
Read all 96 reviews