Who doesn't love an oatmeal cookie? It's a classic in every grandma's kitchen. But is your grandma's recipe chewy? Does it have great texture? This one does!
We've slightly adapted a recipe by Rebecca Firth for National Oatmeal Cookie Day, April 30. She has tons of great and reliable recipes in her book The Cookie Book and on her baking blog, displacedhousewife.
These oatmeal cookies - made with bread flour for a better chew - are the ultimate in comfort food. We made our cookies with golden raisins and toasted, chopped pecans. Feel free to substitute the raisins for your favorite dried fruit (or leave them out all together). You can also add nuts and/or chocolate. Consider this a wonderful, oat-y base for whatever flavors strike your fancy - or whatever is in your pantry right now.
The recipe makes about 24, 3-inch cookies. They should keep around 3-4 days at room temperature in a sealed container. You can also freeze for up to 3 months.
We highly recommend chilling the dough before baking and using a cookie scoop to form the dough after it is chilled. It's super-sticky and is easier to handle when it's cold.
We in the SideSwipe kitchen have a (small) obsession for super-crunchy peanuts we buy from Costco. And we looove salty-sweet snacks. So when we saw this recipe in Valerie Gordon's book Sweet, we had to give it a try (with a few tweaks, as per usual).
The unusual ingredients create a symphony of textures and flavors that makes these little blondies really sing. Salty and sweet! Soft and crunchy! In some of the photos, you'll see we added a drizzle of melted chocolate. Double chocolate and a final sprinkle of salt really dresses up these bars for a party.
We like this as a small (half) batch bake, and we include baking directions below in our notes section. Enjoy!
Ingredients & Equipment
Optional Chocolate Drizzle
These cookies are the perfect not-so-messy project to bake with your kids or grandkids for the Easter holiday (or if you just want to make cute little bunnies). These tender cuties come together in a flash in your stand mixer with only six ingredients you probably already have in your pantry. It's up to you and your co-bakers to decide which colors to use, which flavor you like best and if you want to make them into cats instead!
Allow two hours total to mix, form, refrigerate and bake these cookies. Recipe makes about 36 bunny cookies.
ingredients & special tools
Looking for a new sugar cookie recipe? this one checks a lot of boxes. Almond-y flavor? Check. Soft texture? Check. Won't spread? Check. In fact, this is the perfect recipe for when you need to use a dough that won't spread and distort the shapes in your cookies. You'll notice there's no leavening other than what's provided by the egg.
We're not sure this was needed for these cookies - we might have liked the shamrocks to spread a little to connect better. But we think these photos illustrate how well the dough keeps its shape.
This recipe requires chilling, so it's not a super quick one. But it keeps in the fridge for a few days, so there's no reason not to make the dough one night and do the cutting and decorating with the kiddos the next day or later. Like they'd wait. :)
You have the option of keeping the cookies plain, as shown, or decorating with crusting buttercream, royal icing, or a simple glaze. Feel free to add color to the dough as we did. And of course, sprinkles. You can always use sprinkles.
These cookies are best in the first couple of days if not iced; maybe 4 days if iced. We usually freeze half the cookies after we cut them out. Our preferred method: first freeze on a tray, then transfer frozen cookies to a zip bag. They will keep in the freezer for a couple of months and make it easy and fast to bake and decorate cookies with your family. Or just for you.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.