Big & Rich Oatmeal Cookies

The Gourmandise School   of Sweets and Savories

Break it down. I've had a lot of underwhelming oatmeal raisin cookies in my day. It's tragic, really, because the secrets to all great cookies are the same. Use great sugar (organic brown sugar with its higher concentration of moisture, for example), resist the urge to over mix, and bake until just golden on the edges, allowing the cookies to finish baking on the cookie sheets for a good 10 minutes before you peel them off and inhale them. Oh, and don't use chocolate chips. Those little pucks aren't designed to melt in your mouth- chop up a great bar of your favorite chocolate or use good-quality couverture discs instead (Valrhona, Cordillera and the like). The Great Oatmeal cookie has a set of issues all its own. Do you have a minutes? Let's tackle them. Issue #1. Raisins. Meh. Raisin lovers, go for it. I prefer currants and dried cherries, even golden raisins for that tartness in my cookies. You like dried apricots? Chop them finely and toss 'em in.  #2. Dry. Like cardboard. You need more fat. And sugar. Those are the only ways to introduce moisture in your baked goods. Don't skimp. We only use Organic brown sugar here, you'll notice a big difference when you switch over, because its crystals are unbleached, retaining more color, flavor and moisture. Trader Joe's carries a good consistent stock. #3. Crunchy. If you want a flat, crunchy oatmeal cookie, stick with an oatmeal lacey (email me if you want the recipe). What I want to sink my teeth into this morning is a thick, chewy, chock-full-of-hazelnuts-and-chocolate-eats-like-a-meal cookie. This butter-lovin' recipe will cure your thin-cookie fears, but that will only happen if the butter is at or a little colder than room temperature (I'm talking to you, soften-the-butter-in-the-microwave baker. Stop that immediately and let your butter rest, cut up, for 15 minutes). #4. Boring. Oatmeal raisin with cinnamon? What? Come on! Raid the pantry and try one of these combos: Hazelnut Chocolate Currant, Dried Cherry Pistachio. Golden Raisin Dark Chocolate with a pinch of Cardamom. Oh, and please don't ever skimp on the salt. Email us a photo of your favorite concoction and we'll post it on our FB page. Big & Rich Oatmeal Cookies In the bowl of a stand or hand held mixer, cream together: 2 sticks butter 1-1/3 cups packed brown sugar Set aside: 2 eggs 1 tsp sea salt 1 tsp vanilla (optional) 2 cups assorted mix-ins, such as dried fruit, chocolate pieces, toffee, nuts... Whisk together in a medium bowl: 1-1/2 cups flour 3 cups oatmeal  1 tsp cinnamon (optional) 1-1/2 tsps baking soda 1. Once the butter is creamed and light and fluffy, add the eggs and salt and mix for another minutes. 2. Add your mix-ins and mix just until they are incorporated.  3. Add the dry ingredients and mix until just combined. 4. Chill the dough for 1 hour. 5. Scoop either 2 Tbsps of dough onto parchment-paper lined cookie sheet or use an ice cream/cookie scooper. 6. Bake at 325 for 7-10 minutes, depending on their size. Remove from oven when the sides of the cookie begin to brown. Let rest for 15 minutes before removing from parchment paper. Wishing you a delicious day,  Clémence and Hadley