An Oatmeal Cookie Worthy of the Holidays
Spicy and chewy with a hint of orange, this has been a recipe a long time in the making
Since baking cookies is sorta my thing, you’d think I had a dream oatmeal cookie recipe in my pocket at all times. Maybe because I am putting together an encyclopedia of chocolate chip cookies, I didn’t focus much time on this humble cookie.
You have to admit, it’s hard to get in a lather over oatmeal—that most utlitarian of cookies—the cookie that was accompanied by a sad trombone sound when your friend’s mom suggested them as an afterschool snack.
Yet you, my readers and friends, reminded me oatmeal cookies and I needed some alone time together. After much experimenting, I finally came up with a chewy oatmeal cookie where wholesomeness isn’t sacrificed for deliciousness.
I charged up the flavors to make it a worthy addition to any holiday cookie platter. (Or afterschool snack, if your kids’ friends are deserving.) I added orange zest, nutmeg, cinnamon and dried cranberriews to give the cookie some ho-ho-ho, and replaced white sugar with honey to ensure chewiness. I also used all whole wheat flour to help maintain the cookie’s traditional sanctimonious air. And I added chocolate chips. I don’t need to explain why, do I?
Luckily, this is an obliging cookie that just wants to please and can easily be amended to your tastes. To wit:
Soak the cranberries in orange juice or even Gran Marnier for an hour to plump them and infuse more orange flavor (drain before adding to the dough).
Substitute golden raisins or dried cherries for the dried cranberries. Or add a mixture of all them. (Or leave all of them out!)
Add 1/2 teaspoon dried, ground ginger.
The amount of spice in the written recipe is pleasant without being va-va-voomsky. Feel free to add up to 1/2 teaspoon more of the cinnamon or nutmeg.
Melt semi-sweet chocolate and drizzle over the top.
Make oatmeal snowpeople: Roll a ball of dough 1-inch wide, and another 2-inches. Place them next to each other on the pan and they will cook together. After the cookies have cooled for a few minutes, use chocolate chips to make eyes and buttons.
I would always add more chocolate chips, but I’ve heard there are actual people out in the world who don’t like chocolate in their oatmeal cookies. I also have heard that democracy is on the outs, and YES, I DO BELIEVE THE TWO ARE CLOSELY RELATED.
Chewy, Almost-Festive Oatmeal Cookies
Makes approx 4 dozen, if you make dainty little cookies. I made a mix of little, big and snowmen, cuz I am a little nuts. (Which reminds me, you could put nuts in these cookies as well.)
What You’ll Need:
8 ounces (2 sticks) butter, softened
1 cup light brown sugar, packed
1 to 2 tablespoons orange zest (acc to your taste)
1/2 cup honey
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour (you may sub all-purpose white flour if you wish!)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
3 cups old-fashioned rolled oats
2 cups chocolate chips
1 cup dried cranberries
What You’ll Do:
In a small bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
With a stand or hand mixer (or wooden spoon and strong forearm), cream the butter, sugar and orange zest together until light, about 2 minutes.
Add the honey and mix until blended. (Remember to scrape down the sides of the bowl after each addition.)
Add the eggs and vanilla and blend until the mixture looks uniform and no longer is sloshy.
Add the flour in two additions, mixing until just blended. Add in the oats, chocolate chips, dried cranberries and anything else you have in mind and mix.
Refrigerate the mixture for two hours or longer.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Roll the dough into 1-inch balls for one-bite cookies, 2 1/2-inch balls for big cookies. Bake 14 to 18 minutes, until just light golden. (These can burn quickly thanks to the brown sugar and honey, so don’t stray too far from the oven.)
Let cool on pan and transfer to cooling rack. Store in a tightly lidded container. These can be frozen after baking if you won’t be serving them right away. Let come to room temperature and warm slightly in a low oven before serving, if desired.
Enjoy. Let me know what kind of amendments you make to your oatmeal cookies. And/or if you think democracy is going to survive.
I may add some chopped Elliott pecans.
How would you have to adjust if the chocolate is left out?