On Saturday Tucker and I went to the coffee shop to get a latte and our favorite oatmeal cookie, but they were out of cookies. 🙁 In the days since, we (I) have felt a sense of deprivation and injustice. We (I) have gone to sleep thinking about that warm cookie. The sense of longing for that cookie was as strong this morning as it was on Saturday. Not willing to get out of my pajamas and drive to the coffee shop for an oatmeal cookie, I have attempted to replicate it in my kitchen.
In the right hands, an oatmeal cookie is spicy, chewy perfection. In the wrong hands, it is corrugated cardboard.
The perfect oatmeal cookie shouldn’t flatten out and become crispy. An oatmeal cookie is all about the chew. The cookie should be mounded and thicker in the center.
It should have a lot of oats and a lot of raisins. When you skimp on the raisins, you do the cookie a great disservice. The cookie needs those raisins for sweetness and chewiness, unless the dough has a lot of sugar in it. I’ll take my sweetness from the raisins.
The next hurdle we need to tackle is the subject of nuts. Should they even be there, and if so, what kind of nut? This is easy for me. Heck yes! And pecans! The oatmeal cookie cries out for pecans. They add flavor and crunch, as well as helping to keep the cookie from flattening out.
I gave my oatmeal cookies a holiday flare by adding pumpkin pie spice in place of the usual cinnamon. The cookie from the coffee shop does not have a glaze, but this Thanksgiving-inspired oatmeal cookie sparkles with a drizzle of vanilla glaze.
Tucker and I were very happy, as was my oatmeal-cookie-hatin’ husband. He declared it the best oatmeal cookie he has ever eaten.
- For the dough:
- ½ cup unsalted butter, room temperature
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 large eggs
- ½ tablespoon vanilla
- 1 tablespoon molasses (I used mild molasses)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 and ½ teaspoons pumpkin pie spice (or cinnamon)
- ½ teaspoon salt
- 1 and ½ cups old-fashioned rolled oats
- ½ cup raisins
- ½ cup pecans, chopped
- For the glaze:
- ½ cup confectioners sugar
- ½ teaspoon vanilla
- 2-3 tablespoons milk or cream
- Using a mixer, cream the softened butter, brown sugar, and white sugar together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, mix the flour, baking soda, pumpkin pie spice (or cinnamon), and salt together. With the mixer on low, slowly add the dry ingredients to the wet ingredients until well combined. On low speed, add the oats until combined. Stir in the raisins raisin and pecans by hand.
- Line two sheet pans with parchment paper. Scoop the dough into rounds on the baking sheets, 6-8 cookies per pan. This recipe should make 12-14 big cookies. Chill in the refrigerator for at least 30 minutes before baking to maintain the shape of the cookie.
- Preheat oven to 350 degrees.
- Bake the cookies for 10 minutes until very lightly browned on the sides. Don't over bake the cookies as they will continue to cook while cooling on baking sheet. After 5 minutes, transfer cookies to a wire rack to cool completely.
- To make the glaze add the powdered sugar and vanilla to a small bowl. Whisk in milk unit the glaze reaches the desired consistency. Drizzle over the cookies while they are still a little warm for the best results.