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REC: Triple-Oatmeal Cookies from BRAVETART

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Joined: Mar 10, 2006


Posted to Thread #29895 at 8:31 pm on Oct 6, 2017


These buttery brown sugar cookies may be loaded with crunchy pecans and tart cranberries, but they're all about the oats: rolled for the heartiness of a granola bar, steel-cut for a toothsome chew, and oat flour for a tender crumb.
Pick up a bag of oat flour online or in stores, usually in the baking aisle. Whole wheat flour will do in a pinch.

Yield: Thirty-two 3-inch cookies

2/3 cup (3 oz) all-purpose flour, such as Gold Medal
3/4 cup (2.5 oz) oat flour, such as Bob's Red Mill or Arrowhead Mills
1-2/3 cups (6 oz) old-fashioned rolled oats (NOT quick-cooking or instant)
1/4 cup (1.5 oz) steel-cut or Irish oats
1-1/4 cups (5 oz) pecan pieces, toasted
1 cup (6 oz) dried cranberries
2 sticks (8 oz) unsalted butter, soft but cool--about 65 degrees F
2/3 packed cup (5 oz) light brown sugar
1/2 cup (3.5 oz) white sugar
1-1/2 teaspoons Diamond Crystal kosher salt (half as much if iodized), plus more for sprinkling (optional)
1-1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 Tablespoon vanilla extract
1 large egg, straight from the fridge

Adjust oven rack to middle position and preheat to 350 degrees F. Sift flour into a medium bowl (if using cup measures, spoon into the cups and level with a knife before sifting). Add oat flour, rolled oats, steel-cut oats, toasted nuts, and dried fruit. (Stored in an airtight container, this mix will keep for 2 months at room temperature.)

Combine butter, brown sugar, white sugar, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat for about 30 seconds. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add the dry ingredients, and mix to form a stiff dough.

Arrange thirty-two 1-ounce (2-Tablespoon) portions of dough on parchment-lined aluminum baking sheets, leaving 2 inches between them. Flatten into 1/2-inch
discs; if you like, sprinkle each with a pinch of a salt. Bake until puffed and light gold around the edges, but pale and steamy in the middle, about 12 minutes. Cool on the baking sheet until set, about 5 minutes.

Enjoy warm, or store in an airtight container for up to 2 days at room

MAKE AHEAD--Divide the portioned dough among several heavy-duty zip-top bags and refrigerate for up to 1 week, or freeze for up to 6 months. Let stand at room temperature until quite soft (about 70 degrees F) and bake as directed.

Mix it up!
APRICOT-WHITE CHOCOLATE: Tart bursts of chewy apricot, creamy bites of white chocolate, and buttery pistachios make for a sophisticated variation. Replace
dried cranberries with 6 ounces (1 cup) dried apricots diced into 1/4-inch pieces and swap the pecans for 5 ounces (1 cup) toasted pistachios, roughly chopped. Add 6 ounces (1 cup) white chocolate chunks or chips.

GERMAN CHOCOLATE: With chewy oats and crunchy pecans already in the mix, all you need is a handful of dark chocolate and coconut to turn these cookies into
mini-German chocolate cakes. Simply replace the cranberries with 6 ounces (2 cups) sweetened shredded coconut, and toss flour/oat mixture with 12 ounces (2
cups) finely chopped dark chocolate, such as Valrhona's 72% Araguani. Bake until lightly golden all over, about 15 minutes. If you like, drizzle the finished cookies with Chewy Caramel (page 306), cooled until thick but still
warm. This variation yields 48 cookies.

TRAIL MIX: To capture the salty-sweet flavor and crunch of trail mix in cookie form, reduce the butter to 6 ounces (1.5 sticks) and add 2 ounces (a generous 1/4 cup) creamy peanut butter. To complete the illusion, stir in 6 ounces (1
cup) M&M's.

GLUTEN-FREE: Replace the all-purpose flour with 2 ounces (1/2 cup) tapioca flour or arrowroot and 2 ounces (1/2 cup) coconut flour. Prepare the dough as
directed, but flatten each portion into a disc prior to baking.

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