kaneohegirlinaz
Wannabe TV Chef
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- 19 Nov 2021
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Copycat ATK Chewy Oatmeal Cookies
yields 1 1/2 dozen cookies
Ingredients
3 C. Old Fashion Rolled Oats (do not use instant oats, it won't work right, trust me when I say this)
1 C. All-purpose Flour
¾ tsp. Kosher Salt
½ tsp. Baking Soda
4 Tbsp. Unsalted Butter
½ C. Vegetable Oil
¼ tsp. ground Cinnamon
¾ C. Brown Sugar, packed (light or dark, what ever you have)
½ C. granulated Sugar
1 large Egg + 1 Yolk
1 tsp. Vanilla Extract
½ C. Raisins or dried Cranberries (this is optional)
Method
Preheat the oven to 375°
Line a half sheet pan (or 2 for a faster process) with parchment paper
Melt the Butter in a saucepan over a medium-low heat, until just it browns; transfer to a large mixing bowl
Add the Cinnamon to let it "bloom", give it a stir with a sturdy spoon
Pour in the Oil and combine
Next add the Sugars and beat well
Add Eggs and Vanilla; stir again with that sturdy spoon
Last are the rest of the ingredients; combine well
Portion out 3 Tbsp. of dough per cookie and roll into a ball
Place 8 dough balls, evenly spaced out on your sheet pan, these cookies will spread out while baking (I do 3-2-3, starting from the long edges of the pan)
Dampen your fingers with a bit of water and flatten the dough balls out to 2 ½ inch in diameter
Bake for 10 ½ minutes, until the edges are just set (don't over bake!)
Place the pan on a rack to cool; allow the cookies to cool on the pan for 5 minutes
Transfer the cookies to the rack to cool completely
This recipe was adapted from America's Test Kitchen
yields 1 1/2 dozen cookies
Ingredients
3 C. Old Fashion Rolled Oats (do not use instant oats, it won't work right, trust me when I say this)
1 C. All-purpose Flour
¾ tsp. Kosher Salt
½ tsp. Baking Soda
4 Tbsp. Unsalted Butter
½ C. Vegetable Oil
¼ tsp. ground Cinnamon
¾ C. Brown Sugar, packed (light or dark, what ever you have)
½ C. granulated Sugar
1 large Egg + 1 Yolk
1 tsp. Vanilla Extract
½ C. Raisins or dried Cranberries (this is optional)
Method
Preheat the oven to 375°
Line a half sheet pan (or 2 for a faster process) with parchment paper
Melt the Butter in a saucepan over a medium-low heat, until just it browns; transfer to a large mixing bowl
Add the Cinnamon to let it "bloom", give it a stir with a sturdy spoon
Pour in the Oil and combine
Next add the Sugars and beat well
Add Eggs and Vanilla; stir again with that sturdy spoon
Last are the rest of the ingredients; combine well
Portion out 3 Tbsp. of dough per cookie and roll into a ball
Place 8 dough balls, evenly spaced out on your sheet pan, these cookies will spread out while baking (I do 3-2-3, starting from the long edges of the pan)
Dampen your fingers with a bit of water and flatten the dough balls out to 2 ½ inch in diameter
Bake for 10 ½ minutes, until the edges are just set (don't over bake!)
Place the pan on a rack to cool; allow the cookies to cool on the pan for 5 minutes
Transfer the cookies to the rack to cool completely
This recipe was adapted from America's Test Kitchen