Monday, October 22, 2018

Outrageous Oatmeal Cookies

After taking my first bite of one of these cookies, I said to my boyfriend, "You know, I think these might be the best oatmeal cookies I've ever had." And seriously, I stand by that statement.

These are SO. GOOD.

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Generally, I'm not a huge oatmeal cookie person. Give me a choice between a chocolate chip and an oatmeal, and I will always choose a chocolate chip. But if you told me that the oatmeal cookie was going to be one of these, I might just choose it instead.

Why are they so good, you wonder? I could tell just from the dough they were going to be good, but  I think why they're so good is a combination of the browned butter, and said browned butter being swirled around with the cinnamon while it's still hot. That just really opened up the flavors.

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Now, they do have a tendency to get crumbly, but heck, if that's the case, get yourself some good vanilla ice cream and sprinkle those crumbles on top! Or even make yourself an oatmeal cookie ice cream sandwich. I didn't have any vanilla ice cream, but man that sounds amazing.

They also aren't going to stay moist for very long, but that's probably not going to be a problem, right? They're going to get eaten pretty quickly, duh.

Outrageous Oatmeal Cookies by

Outrageous Oatmeal Cookies

The best oatmeal cookies you'll ever have? You be the judge. For me, that's a yes.

  • 1 cup (5 ounces) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup (5 1/4 ounces) brown sugar
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg plus 1 large yolk
  • 1 teaspoon vanilla extract
  • 3 cups (9 ounces) old-fashioned rolled oats

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.
  2. Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.
  3. Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and stir until evenly distributed (mixture will be stiff).
  4. Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk.
  5. Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.
Recipe via Cook's Illustrated

Outrageous Oatmeal Cookies by


  1. Definitely pinning these to try - they sound amazing. Although I may have to sneak some chocolate chips in because the only thing better than a chocolate chip cookie is an oatmeal chocolate chip cookie! :)

    1. Great idea! The original recipe calls for 1/2 cup raisins so you could definitely put in a 1/2 cup chocolate chips instead!