Oatmeal Cookie Drama?

Question

does anyone know a decent oatmeal cookie recipe that won't spread or look "funny?" I am look for one that has a texture similar to a chocolate chip. I read somewhere that if you melt the butter and cream it "well" it will keep its texture and won't spread so rapidly. I just need a decent recipe I can test. I have one that's good but I am not to happy with the others that I have. OH! What do you guys think about allspice and cloves used in oatmeal cookies?

Answer 1

It's hard to get a good oatmeal cookie. I like to use the recipe on the Quaker oatmeal container. Also, I think you have to be extra careful to not overcook oatmeal cookies, because they tend to get hard.
Allspice and cloves might be very good!

Answer 2

Sorry I don't have my prize oatmeal cookie recipe here at work with me, or otherwise I would share it with you. On the spice question- I really like the flavor that allspice and/or cloves add to oatmeal cookies. I think it really makes it something special, as opposed to a boring cookie.

Answer 3

It was a combination of two things: Butter has a lower melting point than shortening so baked goods made with butter will spread and brown faster than those made with shortening. If you were trying to get the butter flavor, I would recommend using butter flavored shortening next time. Also, by increasing the amount of dry ingredient (the oats) without increasing the liquid, the cookies would have turned out more dry than normal. I'd also not rest the dough beforehand. That works well for applications where the dough needs to absorb the water (such as pie dough).

Answer 4

Love oatmeal cookies. I always use the recipe on the inside label of the Crisco sticks. Good Luck and use a little spice.

Answer 5

Both of these recipes work great...


Chewy Oatmeal Cookies

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1 cup chopped walnuts

Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Soft Oatmeal Cookies

1cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Answer 6

Soften the butter but don't melt it. Also chill your cookie dough before baking and that will help keep the cooking from flattening or spreading out.

Answer 7

my gradmother uses applesauce in hers instead of any other liquids it holds consistancy better