America's Test Kitchen has a solid oatmeal cookies recipe. It uses 1 part butter to 2 parts oil, 1 part flour to 3 parts oats and you brown the butter and only use old fashioned rolled oats for the main oat flavor . It doesn't require any mixer since it comes together by hand. It has been my go to oatmeal cookie recipe for the last 4 years. I highly recommend you try their recipe.
@@MoniqueHebert-hs7bl the video recipe is at ruclips.net/video/nfn0O25aDaU/видео.htmlsi=Uk0yc7zrxcT6MtK4 One of the comments near the top lists the ingredients.
THANK YOU for that brown sugar discussion. I've been going absolutely crazy with some people saying that recently. The difference between the two methods is MASSIVE especially in baking. You couldnt gaslight me into that one no matter how many times I've heard it
So what is the process for real brown sugar, and do you know any brands sold in the US? I use unbleached sugar instead of the bleached kind, but not sure what to look for on brown sugar?
When I lived in Alberta 20 years ago, I had a tour of the Roggers Sugar plant at Taber. I have a cousin who was an engineer there. There sugar is made from sugar beats. I seen the whole thing from unloading the truck to filling the bag. The sugar is brown coming from the start and it was made into white sugar with centrifugal machines. For brown sugar, it was just stopped before all the liquid was removed. It was an intresting tour.
My favorite oatmeal cookies were right off the box of Quaker Oats, but with mini chocolate chips added (somehow better than regular size). The recipe has cinnamon in it, which also adds to the flavor.
Learn something new from you every episode! I had no idea that anyone used those scoops for ice cream. We always called them portioners or dishers and they were used exclusively to ensure every dish of a meal had the same amount of X, Y and Z on it. This was in the 80s and for post-church dinners.
it's awesome that you're still working on Dad's recipe to make it better. i just want to share that i found your channel a while back searching for the tortierre recipe (meat pie). forwarded it to someone that had made them for us and she approved. i recently found the airplane channel and it's a lot of fun also. there's so much water in Canada hard to find a patch to land on, lol.
Thank you. I just got some oats yesterday after work. :) In debt from a car repair last month or I would donate (will next moth when I'm back on my feet). Always have to say "thank you" to a person that gives back to their community.
I'll try these.. enjoy a good oatmeal cookie. I'd add a apple pie spice and dried apple pieces...but only because you made the suggestion of cinnamon.. Thanks a bunch. From Saskatchewan
Before I found out I was allergic to wheat (at 57), my favorite cookie was an oatmeal cookie, but instead of dried fruit, I'd use butterscotch chips. I miss those.....
Whiz your quick oats in the food processor till the appropriate amount of flour is obtained and substitute that for the wheat flour. I have done it many times.
You could check out a monster cookie recipe. They are pretty common around here in Amish country and are naturally gluten free because it doesn't have flour (oatmeal and ? )but they also contain add ins like M&Ms so you could sub out your butterscotch chips if they are wheat free.
Make a cheese sandwich with two cookies and sharp cheddar cheese in the middle. When my children were late for the bus to school this sandwich was their favorite breakfast. Over 50 years ago.
Oh man, I love oatmeal and raisin cookies. Been a good while since I've had one so I will definitely make some of these. Julie is so right about their flavour, oats have a rich complexity (why porridge is so simple yet so good)!
Mom would buy mixed chopped and dried fruits--papaya, pineapple, raisins, apricots, etc.--and this would go into the oatmeal cookie mix. It was HEAVENLY!
As an oat fanatic, those look delicious! I don't dare bake them because I would hoover them up in one sitting. I do like to add grated orange peel to mine; adds a nice little citrus-y taste :)
my grandmother made what is called a Krunchy Kookie in my family. oatmeal, rice crispies & butterscotch chips.. if you eat them cooled after baking.. they stink... sealed in tupperware/ziplick for 2 days they become crunchy chewy wonderful.. great way grandma taught us patience.. lol.. still working on that
You are an excellent cook. My wife makes a recipe quite similar. Differences would be white raisins, and insulted cookie sheets. IMHO the insulated cookie sheets make ALL the difference between good and great. Krispy outside, chewy inside, no burnt bottoms. Hers are good enough to be requested by others all the time.
The old fashioned oatmeal cookies used lard. Farmers didnt waste what they had. Texture varies dependant on using a mixer or stiring with the traditional wooden spoon. The bakery i used to work at has been in business for over 50 years and the owner now in his 80's uses his grandmothers recipe. Lard is the fat and we used both white and brown sugar. All mixed with a wooden spoon. The fat is melted first.
Try the Scottish Perkin, very similar but our family recipe uses treacle/molasses. It was a hand me down recipe and was perfect buttered with a cup of tea.
I make great chewy oatmeal cookies. There's a box of vanilla instant pudding in the batter. I got the recipe from an advertisement in a magazine in the 1980's. It also had a choc chip recipe. Really good!
Finally, an oatmeal cookie without cinnamon in it. That is so hard to find around here in the States. I love oatmeal cookies, but am allergic to cinnamon, so finding oatmeal cookies I can eat commercially is hard.
I didnt consider using oat flour, but I'm certainly going to try that. I enjoy walnuts and orange zest in my oatmeal rasin cookies quite a lot, and using Piloncillo from a local market as its the most affordable unrefined sugar you can find without compromising quality. I really like the way your recipe sounds and plan to try it out with my own add ins as soon as I can. Thank you for sharing this with us!
I have an oatmeal raisin craisin cookie recipe that I was given my a 90+ year old lifer Navy cook. His cookie has (as per the description) craisins in it and I added golden raisins as well. It also has a healthy (ie: HEFTY) teaspoonful of cinnamon in it. I also doubled the vanilla.. Best cookie I’ve ever had. Whenever I make them for shared holidays or events, everyone raves about them and asks for the recipe.
Glenn… give hope wings is such a great cause!!!! Love that you are part of this… and thank you for teaching me something new… the way ice cream scoops are sized!!! I never knew that…. According to google it’s scoops/wuart… and a #50 is 19 mls or a little over a tablespoon… I also highly recommend the aldi oatmeal/cranberry cookies if you like a chewy cookie…
I use the Quaker Oats recipe, but leave out the raisins. I add chocolate chips and dried cherries. I would add nuts too, if I weren't allergic. The chocolate chips and cherries are amazing with the oatmeal.
I was wondering this too. Apparently when your not refining the sugar, that's what is called 'true brown sugar'. So if you'd ask me depending of what you're making it doesn't matter or it's a worse version of brown sugar. Because for certain baking recipes you'll need different kinds of brown sugar. In my country (The Netherlands) you can buy different grades of brown sugar. We have the brown colour similar to what Glenn is using but also a darker brown. To me adding back in molasses seems like a more controlled process which I would prefer for baking recipes, for cooking it probably doesn't matter. I mean that in the sense of cooking is something you do by feel and baking is exact science.
I HATE raisins in things (though I do like to snack on them) except in oatmeal raisin cookies. I will try this recipe with my nephews when I'm watching them during the summer. Thank you!
Just like the cookies for your flight, these would be better with chocolate chip cookies rather than raisins. I may be crazy, but I've always loved oatmeal chocolate chip cookies spiced like the last or not like these.
If you mix in some potato starch into the dry mixture you can improve the overall texture of the cookie. You can even get that crunchy interior crunchy shell type of texture if you get your timings right
@@karenmeraw4280 Oh, my sweet child ... they have it all: oatmeal, coconut, raisins, nuts, sometimes chocolate chips and/or puffed rice cereal. Basically everything you could ever possibly want in a cookie ALL IN ONE COOKIE. They're amazing! 😂😂😂
I wonder if these would be a good homemade version of Hobnobs. Also learned that ice cream scoops are sized like shrimp or shotgun gauges. Shrimp are sized by # per pound. Shotgun gauges are # of balls of lead that fit the barrel from a pound of lead.
A couple of interesting variants: 1) 50/50 raisins and “Crasins” with some lavender to “tweak” the flavor. 2) substitute bacon bits for the raisins and whip up a glaze with maple syrup and confectioners sugar.
I have had to make my own 'brown sugar' using white sugar and molasses in the past - where I now live in the EU, 'packable' brown sugar is not easily found in most supermarkets! (and neither is molasses, actually - but one jar of molasses can go a long way when making brown sugar) And loose brown sugar just does not work the same in most of my recipes! I have, in the last couple of years, found some good, packable, muscovado sugar in a (discount) supermarket that I really like and works pretty much the same as basic brown sugar I would buy in the US , so I have not needed to make my own for a while.
Muscovado sugar, dark or light is what Glen is mentioning. Muscovado is NOT THE brand name, just the type of processing. Look for it in most large grocery stores, Kroger,. Harris Teeter, H.E.B., Whole Foods, et all.
Craisins, white chocolate chips and pecans. Or pecans, chocolate chips and Heath chips. I've made a similar recipe with so many different additions. My mom's recipe that we baked on Saturdays for lunch boxes all week. No electricity at first so we reverse engineered them. Started with all dry ingredients except oats and then cut in lard with pastry tool, then added wet, and then mixed in oats with a wooden spoon. 8 to 9 dozen and all gone before Friday night. Now, I'm going to try this recipe with the 2 kinds of oats. Comparison needed.😊
Rogers Sugar was on strike (settled in February 2024), maybe that had an impact on your sourcing brown sugar? I love chewy, oatmeal cookies with spices like cinnamon but not raisins. I will try your recipe with those changes. Crunchy oatmeal cookies taste fantastic as part of an ice cream sandwich.
can you (should you) soak your raisins in sugar water (orange juice or apple juice) for a little bit before adding - keeping them soft and juicy after baking?
I am going to give them a try. My mom made the best oatmeal raisin cookies but nobody has the the recipe. They were a cut cookie and they were not chewy but crisp not brittle.
We recently cruised with Princess Cruises and they had an oatmeal cookie that seemed to have quinoa in it. Maybe I was wrong? But they were also a perfect combination of crunchy and chewy. Been trying to look for a recipe, but haven’t found anything so far.
I got curious, so I looked it up. The scoop number is the number of scoops to make 32 ounces (1 quart, or about 1 liter) of ice cream. A #50 scoop is 5/8ths of an ounce, 4 teaspoons, 1 1/3rd tablespoons, or 19 ml. The bowl diameter is 1 5/8 inch, or 41 mm.
Dual texture crunchy/chewy is the best way to bake any oat cookie/biscuit, I like my Anzac biscuits baked that way but there's only a 30 second window during baking between too soft and chewy and hard as a brick tooth breaker so you've gotta watch them like a hawk.
I cooked them using a silicone mats but I found that the cookies spread out too much... almost looking like "lace". Is the mat at fault or perhaps some other issue?
what is different about the "high end" brown sugar? my demerara sugar is just unrefined sugar and molasses and my other bag of good brown sugar is also just unrefined sugar and 10% molasses and ic ant seem to find any info about brown sugar that is more then just molasses and sugar.
The perfect oatmeal cookies are Anzac biscuits from New Zealand and Australia. I think I've seen an Edmonds cookbook from New Ealand in your collection - you'll find the recipe there.
A little bit of finely chopped maraschino cherry in an oatmeal cookie adds a really nice bright note. Be careful of the juice if you don't want a dingy pink-ish cookie.
Why use raisins when you could use chocolate chips? 😀 I have some sorghum flour I bought for an earlier recipe on this channel, perhaps I should try that instead of the oat flour - it'll be an interesting flavor note, I hope!
I remember Dad's oatmeal cookies from my childhood. I haven't heard of them in years. In fact, I think, although I'm not sure because I was so young, that there was a Dad's cookie factory in Oakland, CA, where my mother would get "broken cookies" cheap. They came in a brown paper bag. Edit: There was indeed a Dad's bakery in Oakland. I googled it.
Never added flour last. Used mixer with flour and folded in oatmeal and raisins last. Can't beat quaker oats recipe on the inside of the lid of the round container. Cinnamon yes! Nutmeg no.
Does anyone know which video it was where Glen got the mixer paddle with the scraper? I know he did a video on it, but I can't for the life of me find it.
@GlenAndFriendsCooking Thank you! I wasn't in a position to get one when you did your initial video, but our current paddle has started to chip so I think it might be time to replace it.
America's Test Kitchen has a solid oatmeal cookies recipe. It uses 1 part butter to 2 parts oil, 1 part flour to 3 parts oats and you brown the butter and only use old fashioned rolled oats for the main oat flavor . It doesn't require any mixer since it comes together by hand. It has been my go to oatmeal cookie recipe for the last 4 years. I highly recommend you try their recipe.
They recipe is for chewy cookies, Glenn offers a crispy variant
Did you have any problem getting that recipe to come together and form them into cookies?
Enthusiastically seconded! I'd also add that my personal favorite variation is the addition of dried cranberries and white chocolate chips.
Can you share the recipe?
@@MoniqueHebert-hs7bl the video recipe is at ruclips.net/video/nfn0O25aDaU/видео.htmlsi=Uk0yc7zrxcT6MtK4 One of the comments near the top lists the ingredients.
THANK YOU for that brown sugar discussion. I've been going absolutely crazy with some people saying that recently. The difference between the two methods is MASSIVE especially in baking. You couldnt gaslight me into that one no matter how many times I've heard it
So what is the process for real brown sugar, and do you know any brands sold in the US? I use unbleached sugar instead of the bleached kind, but not sure what to look for on brown sugar?
This is the first time hearing this too. Would love to hear more about real brown sugar
@@GoingGreenMom Rogers sugar makes some good stuff. Maybe you can find that in the US?
When I lived in Alberta 20 years ago, I had a tour of the Roggers Sugar plant at Taber. I have a cousin who was an engineer there. There sugar is made from sugar beats. I seen the whole thing from unloading the truck to filling the bag. The sugar is brown coming from the start and it was made into white sugar with centrifugal machines. For brown sugar, it was just stopped before all the liquid was removed. It was an intresting tour.
Thanks for explaining, I was guessing that was what happened, but wasn't sure.
I didn't know either, so I looked it up: scoop sizes are "approximate number of scoops per US quart."
I love the Dad's Oatmeal cookies as they are great for dunking in tea. However, I also love a chewy raisin oatmeal cookie.
Dad's are my Favorite too!
My favorite oatmeal cookies were right off the box of Quaker Oats, but with mini chocolate chips added (somehow better than regular size). The recipe has cinnamon in it, which also adds to the flavor.
I love watching Glen’s “Dance of Joy”, 🙂
The highlight is always Julies "ok" as Glen says something a little off and then does a happy dance
Learn something new from you every episode! I had no idea that anyone used those scoops for ice cream. We always called them portioners or dishers and they were used exclusively to ensure every dish of a meal had the same amount of X, Y and Z on it. This was in the 80s and for post-church dinners.
Disher is a reference to dishing up the ice cream.
The size is scoops/quart. In the US, a quart is 32 US ounces. So, a number 50 disher is 1/50th of a quart or 0.64 ounces or 1.28 tablespoons.
I LIKE Oatmeal/Chocolate Chip cookies! MY Mom used a bit of ground cinnamon in her oatmeal cookies. The idea of adding oat FLOUR is NEW to me.
Love cinnamon in oatmeal cookies. A few chocolate chips are a good add in too.
Hershy's Cinnamon Chips make Oatmeal Cookies
dangerously delish. 😋
I'm not sure if i have raisins but I'm pretty sure i have some of those in my cupboard.
it's awesome that you're still working on Dad's recipe to make it better. i just want to share that i found your channel a while back searching for the tortierre recipe (meat pie). forwarded it to someone that had made them for us and she approved. i recently found the airplane channel and it's a lot of fun also. there's so much water in Canada hard to find a patch to land on, lol.
Thank you. I just got some oats yesterday after work. :)
In debt from a car repair last month or I would donate (will next moth when I'm back on my feet). Always have to say "thank you" to a person that gives back to their community.
I'll try these.. enjoy a good oatmeal cookie. I'd add a apple pie spice and dried apple pieces...but only because you made the suggestion of cinnamon..
Thanks a bunch.
From Saskatchewan
Size 50 scoop = .64 fl oz = 1.28 Tbsp = 19 ml = 50 scoops per quart.
Looks like a good recipe Glenn. I love your channel. Thanks!
Just made them, super good cookie. Fully approve this recipe and will do it again in the future.
Before I found out I was allergic to wheat (at 57), my favorite cookie was an oatmeal cookie, but instead of dried fruit, I'd use butterscotch chips. I miss those.....
Whiz your quick oats in the food processor till the appropriate amount of flour is obtained and substitute that for the wheat flour. I have done it many times.
You could check out a monster cookie recipe. They are pretty common around here in Amish country and are naturally gluten free because it doesn't have flour (oatmeal and ? )but they also contain add ins like M&Ms so you could sub out your butterscotch chips if they are wheat free.
Dried cherries would be nice too, the tart ones. Thanks for bringing us a crispy cookie Glen!
Mmmm, now I want cookies.
Oatmeal Scotchies are my favs
Make a cheese sandwich with two cookies and sharp cheddar cheese in the middle. When my children were late for the bus to school this sandwich was their favorite breakfast. Over 50 years ago.
Yum.
clever
In my oatmeal cookies, I use golden raisins and pecans. I love that combo
Oh man, I love oatmeal and raisin cookies. Been a good while since I've had one so I will definitely make some of these. Julie is so right about their flavour, oats have a rich complexity (why porridge is so simple yet so good)!
Dried apricots would be my go-to add in, chopped, of course. Have a blessed day 💖✝✈
We used to add butterscotch chips to
ours. Delicious!
And, yes, I am still here. Bless you for your work with Hope Air!
Brings back memories of when my Dad would make Oatmeal Scotchies. Swap out the raisings for butterscotch chips.
I made them today with chocolate chips. Delightful! Thanks for the recipe Glen.
Just taught my nephew’s their gr gr grandmother’s recipe for oatmeal cookies last night. Looking forward to trying yours!
Tried this today, without the raisins, and thoroughly enjoyed. Added chocolate chips in some and they were good, too. Nice cookie
That sounds like a really good cookie! I love oatmeal cookies!
Mom would buy mixed chopped and dried fruits--papaya, pineapple, raisins, apricots, etc.--and this would go into the oatmeal cookie mix. It was HEAVENLY!
As an oat fanatic, those look delicious! I don't dare bake them because I would hoover them up in one sitting. I do like to add grated orange peel to mine; adds a nice little citrus-y taste :)
my grandmother made what is called a Krunchy Kookie in my family. oatmeal, rice crispies & butterscotch chips.. if you eat them cooled after baking.. they stink... sealed in tupperware/ziplick for 2 days they become crunchy chewy wonderful.. great way grandma taught us patience.. lol.. still working on that
I adore those tiny bowls Glen uses for measured ingredients.
You are an excellent cook. My wife makes a recipe quite similar. Differences would be white raisins, and insulted cookie sheets. IMHO the insulated cookie sheets make ALL the difference between good and great. Krispy outside, chewy inside, no burnt bottoms. Hers are good enough to be requested by others all the time.
I have an oat recipe that ive used for years that works well. Every now and then I sub half the butter for peanut butter 😊
The old fashioned oatmeal cookies used lard. Farmers didnt waste what they had. Texture varies dependant on using a mixer or stiring with the traditional wooden spoon. The bakery i used to work at has been in business for over 50 years and the owner now in his 80's uses his grandmothers recipe. Lard is the fat and we used both white and brown sugar. All mixed with a wooden spoon. The fat is melted first.
Try the Scottish Perkin, very similar but our family recipe uses treacle/molasses. It was a hand me down recipe and was perfect buttered with a cup of tea.
Those look really good. I will havbe to try them.
Thank you for a great recipe and Julie's sweater is another beautiful garment. Does she knit?
I make great chewy oatmeal cookies. There's a box of vanilla instant pudding in the batter. I got the recipe from an advertisement in a magazine in the 1980's. It also had a choc chip recipe. Really good!
Finally, an oatmeal cookie without cinnamon in it. That is so hard to find around here in the States. I love oatmeal cookies, but am allergic to cinnamon, so finding oatmeal cookies I can eat commercially is hard.
I didnt consider using oat flour, but I'm certainly going to try that. I enjoy walnuts and orange zest in my oatmeal rasin cookies quite a lot, and using Piloncillo from a local market as its the most affordable unrefined sugar you can find without compromising quality. I really like the way your recipe sounds and plan to try it out with my own add ins as soon as I can. Thank you for sharing this with us!
I have an oatmeal raisin craisin cookie recipe that I was given my a 90+ year old lifer Navy cook. His cookie has (as per the description) craisins in it and I added golden raisins as well. It also has a healthy (ie: HEFTY) teaspoonful of cinnamon in it. I also doubled the vanilla.. Best cookie I’ve ever had. Whenever I make them for shared holidays or events, everyone raves about them and asks for the recipe.
Those do sound good, could you share the recipe please? If it's a secret I understand!
I add Cinnamon & raisins or chocolate chips or both 😊 I like how you used oat flour & oats to make it yummy.
Glenn… give hope wings is such a great cause!!!! Love that you are part of this… and thank you for teaching me something new… the way ice cream scoops are sized!!! I never knew that…. According to google it’s scoops/wuart… and a #50 is 19 mls or a little over a tablespoon… I also highly recommend the aldi oatmeal/cranberry cookies if you like a chewy cookie…
Sooo... what is "true" brown sugar then? Have you already done a video about that?
Unsweetened applesauce makes mine spot on.
I might be biased but Anzac biscuits done well are my favourite
ANZAC biscuits with coconut and golden syrup in them.
I use the Quaker Oats recipe, but leave out the raisins. I add chocolate chips and dried cherries. I would add nuts too, if I weren't allergic. The chocolate chips and cherries are amazing with the oatmeal.
My best ever oatmeal recipe brings the raisins to a boil and immediately drains them. Add to your oatmeasl recipe, let it sit for a day and WOW!
So if good brown sugar isn't made from molasses then how is the better version made?
I was wondering this too. Apparently when your not refining the sugar, that's what is called 'true brown sugar'.
So if you'd ask me depending of what you're making it doesn't matter or it's a worse version of brown sugar. Because for certain baking recipes you'll need different kinds of brown sugar. In my country (The Netherlands) you can buy different grades of brown sugar. We have the brown colour similar to what Glenn is using but also a darker brown.
To me adding back in molasses seems like a more controlled process which I would prefer for baking recipes, for cooking it probably doesn't matter. I mean that in the sense of cooking is something you do by feel and baking is exact science.
I HATE raisins in things (though I do like to snack on them) except in oatmeal raisin cookies. I will try this recipe with my nephews when I'm watching them during the summer. Thank you!
I've always used the recipe from the Quaker Old Fashion Oats box. Nice and chewy.
I like to steam or boil raising just a little bit to soften. I also like to put a little honey in them.
Glen, just made these and these are lit 🔥
My favorite oatmeal cookie recipe has 1 TBS molasses which makes it the best!😊
Just like the cookies for your flight, these would be better with chocolate chip cookies rather than raisins. I may be crazy, but I've always loved oatmeal chocolate chip cookies spiced like the last or not like these.
And for some reason I don’t like chocolate in oatmeal cookies. I’m not fond of raisins either. I love pecans.
Great video!! If I grind large flake oats-can I turn it into oat flour to use in this recipe? Thanks!
If you mix in some potato starch into the dry mixture you can improve the overall texture of the cookie. You can even get that crunchy interior crunchy shell type of texture if you get your timings right
Oatmeal cookies used to be my all-time favorite ... until I discovered RANGER COOKIES *oh my* 🥰🥰🥰
What are ranger cookies??
@@karenmeraw4280 Oh, my sweet child ... they have it all: oatmeal, coconut, raisins, nuts, sometimes chocolate chips and/or puffed rice cereal. Basically everything you could ever possibly want in a cookie ALL IN ONE COOKIE. They're amazing! 😂😂😂
@asdisskagen6487 I've lived 35 years and had no idea these exist. Going to make these tomorrow.
@@karenmeraw4280 ❤
oatmeal cookies are not my favorites but a video like this makes me want to try some again
I wonder if these would be a good homemade version of Hobnobs. Also learned that ice cream scoops are sized like shrimp or shotgun gauges. Shrimp are sized by # per pound. Shotgun gauges are # of balls of lead that fit the barrel from a pound of lead.
Oatmeal cookies are my favorite.
ditto!!!
A couple of interesting variants:
1) 50/50 raisins and “Crasins” with some lavender to “tweak” the flavor.
2) substitute bacon bits for the raisins and whip up a glaze with maple syrup and confectioners sugar.
In the USA a #50 ice cream scoop is 1 Tablespoon size. Seems to be a standard scoop size for what I call a 'regular' size cookie.
I have had to make my own 'brown sugar' using white sugar and molasses in the past - where I now live in the EU, 'packable' brown sugar is not easily found in most supermarkets! (and neither is molasses, actually - but one jar of molasses can go a long way when making brown sugar) And loose brown sugar just does not work the same in most of my recipes! I have, in the last couple of years, found some good, packable, muscovado sugar in a (discount) supermarket that I really like and works pretty much the same as basic brown sugar I would buy in the US , so I have not needed to make my own for a while.
The brown sugar info was totally new to me! All I’ve ever seen is a big brand name and store brand. There are better brands? 🤯
Muscovado sugar, dark or light is what Glen is mentioning. Muscovado is NOT THE brand name, just the type of processing. Look for it in most large grocery stores, Kroger,. Harris Teeter, H.E.B., Whole Foods, et all.
I don't really care for raisins but I love the chocolate chip idea and maybe pecans? Yummmm.
Craisins, white chocolate chips and pecans. Or pecans, chocolate chips and Heath chips. I've made a similar recipe with so many different additions. My mom's recipe that we baked on Saturdays for lunch boxes all week. No electricity at first so we reverse engineered them. Started with all dry ingredients except oats and then cut in lard with pastry tool, then added wet, and then mixed in oats with a wooden spoon. 8 to 9 dozen and all gone before Friday night. Now, I'm going to try this recipe with the 2 kinds of oats. Comparison needed.😊
butterscotch chips are good, too
Try Skor bits in oatmeal cookies!!! Yum
Glen, please try the Australian/New Zealand ANZAC biscuit. Chewy or crunchy it’s the great Aussie debate.
I like Cowboy Cookie, delicious!
Rogers Sugar was on strike (settled in February 2024), maybe that had an impact on your sourcing brown sugar? I love chewy, oatmeal cookies with spices like cinnamon but not raisins. I will try your recipe with those changes.
Crunchy oatmeal cookies taste fantastic as part of an ice cream sandwich.
can you (should you) soak your raisins in sugar water (orange juice or apple juice) for a little bit before adding - keeping them soft and juicy after baking?
I see chewy in the description, I'm there
Would they make a good ice cream sandwich? Or too crunchy for that?
I am going to give them a try. My mom made the best oatmeal raisin cookies but nobody has the the recipe. They were a cut cookie and they were not chewy but crisp not brittle.
We recently cruised with Princess Cruises and they had an oatmeal cookie that seemed to have quinoa in it. Maybe I was wrong? But they were also a perfect combination of crunchy and chewy. Been trying to look for a recipe, but haven’t found anything so far.
I got curious, so I looked it up. The scoop number is the number of scoops to make 32 ounces (1 quart, or about 1 liter) of ice cream.
A #50 scoop is 5/8ths of an ounce, 4 teaspoons, 1 1/3rd tablespoons, or 19 ml. The bowl diameter is 1 5/8 inch, or 41 mm.
Thank you
A crazy idea: Could oatmeal cookies be combined in a recipe for pretzels? What would it be like? Good? Terrible? Has it ever been done?
we prefer dried cranberries to raisins (tart plus dog safe) and a little grape nuts cereal to add some extra crunch.
My favorite is Nut Butter and Oatmeal Cookie Sandwiches!
Two Cookies back to back w/as much Homemade Organic Nut Butter as you feel necessary.......
Maple would go good in it too
Dual texture crunchy/chewy is the best way to bake any oat cookie/biscuit, I like my Anzac biscuits baked that way but there's only a 30 second window during baking between too soft and chewy and hard as a brick tooth breaker so you've gotta watch them like a hawk.
I cooked them using a silicone mats but I found that the cookies spread out too much... almost looking like "lace".
Is the mat at fault or perhaps some other issue?
I love a good oatmeal raisin cookie. Not too crunchy or too chewy (as if that's a bad thing?)
what is different about the "high end" brown sugar? my demerara sugar is just unrefined sugar and molasses and my other bag of good brown sugar is also just unrefined sugar and 10% molasses and ic ant seem to find any info about brown sugar that is more then just molasses and sugar.
The perfect oatmeal cookies are Anzac biscuits from New Zealand and Australia. I think I've seen an Edmonds cookbook from New Ealand in your collection - you'll find the recipe there.
I like those as well - we've made them here on the channel. The video is 3-4 years back in the catalogue.
How many cookies does this recipe yield? I seemed to have missed that in the recipe.
A little bit of finely chopped maraschino cherry in an oatmeal cookie adds a really nice bright note. Be careful of the juice if you don't want a dingy pink-ish cookie.
Why use raisins when you could use chocolate chips? 😀 I have some sorghum flour I bought for an earlier recipe on this channel, perhaps I should try that instead of the oat flour - it'll be an interesting flavor note, I hope!
"dad's cookies can't be beat."
I remember Dad's oatmeal cookies from my childhood. I haven't heard of them in years. In fact, I think, although I'm not sure because I was so young, that there was a Dad's cookie factory in Oakland, CA, where my mother would get "broken cookies" cheap. They came in a brown paper bag. Edit: There was indeed a Dad's bakery in Oakland. I googled it.
Never added flour last. Used mixer with flour and folded in oatmeal and raisins last. Can't beat quaker oats recipe on the inside of the lid of the round container. Cinnamon yes! Nutmeg no.
Does anyone know which video it was where Glen got the mixer paddle with the scraper? I know he did a video on it, but I can't for the life of me find it.
I got the blade here: www.beaterblade.com/
@GlenAndFriendsCooking Thank you! I wasn't in a position to get one when you did your initial video, but our current paddle has started to chip so I think it might be time to replace it.
I am glad I wrote out my grocery list, then decided to blow off going today.
Delicious! I'd add the cinnamon and some walnuts. (Sorry, Glenn, I know you hate walnuts.)
Can I put a kit Kat in?