The Ultimate Oatmeal Cookie

Ultimate, that is according to the Doc.  Bloody good, in anyone’s language.

The Doc blogged about these biscuits not so long ago.  The original recipe is from The Complete America’s Test Kitchen Cookbook.  The Doc is diabetic so he reduced the sugar significantly and replaced some of it with Splenda.  If you are trying to cut down on your sugar but still like a biscuit every now and then, you should check out the Doc’s post. I made the full sugar version.  Here are the ingredients I used.  The method is set out in the Doc’s post:  350°F is a moderate oven, about 180°C.

Ingredients:

  • 1¼ cups plain flour
  • ¾ tsp baking powder
  • ¼ tsp salt
    (or you could replace the above ingredients with 1¼ cups self raising flour)
  • ½ tsp bi-carb soda
  • 1¼ cups rolled oats
  • 1 cup toasted walnuts, roughly chopped.  Toast walnuts in a dry pan until they begin to colour.  Tip the nuts into a tea towel and rub off the skins. Chop nuts.
  • 1 cup dried cranberries or raisins
  • ¾ cup dark chocolate, chopped.  I used Whittaker’s Dark Ghana 72% Cocoa.
  • 170g unsalted butter
  • 1½ cups brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract

The instructions say to use ¼ cup of the dough for each biscuit.  This makes 16 biscuits.  We used slightly less dough and made 21 biscuits.  Ours were about the size of a golf ball.  We flattened them to about 2cm deep.

When you put them on the tray, make sure you leave plenty of space between each biscuit because they spread, significantly.  Ours ended up twice the size of the flattened ball, about 10cm wide.  That is one big cookie!!!  You may want to make yours smaller, maybe the size of a walnut and then flatten.

Even though the biscuits were much bigger than we would normally make, Maus and I easily manage to eat a whole one.  As I said, they are bloody good.

This is another great recipe from a fellow blogger.  Thanks, Doc.

13 thoughts on “The Ultimate Oatmeal Cookie

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  2. I made these biscuits the other day, and my sons and my parents (and I) loved them. I put in raisins, though only 1/2 cup as I’m not hugely fond of them, and chopped up some dark chocolate. I put in some walnuts, briefly toasted, but didn’t take the skins off (life’s too short). It made so many, I thought we’d struggle to get them all eaten. In the end, they went very quickly – great recipe! Thank you.

    • Hi Sarah, thanks for stopping by and commenting. These cookies of the Doc’s are my favourite. We love then and consequently eat too many. I make mine with cranberries, you may prefer cranberries to the raisins.

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  6. This reminds me of my childhood as Mum used to make these. We would race home from school and have oatmeal cookies and a glass of milk. Sue

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