As Mary Berry used to say on the British baking show, these are "scrummy." Soft but not cakey, they are sweet with hints of tartness and salt. In our view, perfection. We love oatmeal cookies and often try new recipes. This recipe, adapted from one by Julesong on Genius Kitchen, is a keeper.
We used toasted pecans in this recipe - the toasting lends an extra dimension to the flavor. You can use untoasted pecans or another nut if you choose. Or leave them out all together. In fact, you can adapt this recipe to use raisins or regular chocolate if you prefer. Do use regular rolled oats in the recipe. It gives the cookies a looser dough that bakes up chewy, not cakey.
These are easy to make gluten-free as well. Just sub out the all-purpose flour with your favorite GF mix.
Makes about 24 medium or 36 small cookies. Keeps for several days on your counter or a month or so in your freezer (well-wrapped in both cases). Enjoy!
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