Oatmeal Cherry Pecan Cookies
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- Опубликовано: 7 июл 2024
- Oatmeal Cherry Pecan Cookies
00:00 Intro
01:54 Plumping up the cherries
02:15 Making the brown butter
02:58 Makin the dough
06:02 Shaping and baking
07:37 Storing and freezing
Based on a recipe from Cook’s Illustrated: • The Best Recipe for Ch...
Makes 20 cookies
70g tart dry cherries
84g unsalted butter (6 Tbsp)
1/4 teaspoon ground cinnamon
150g dark brown sugar
100g granulated sugar
84 g oil
1 large egg plus 1 large yolk, straight from the fridge
1 teaspoon vanilla extract
142g unbleached all-purpose flour
4g salt (1.5 teaspoon Diamond Crystal Kosher or 3/4 tsp table salt)
1/2 teaspoon baking soda
250g old-fashioned rolled oats
30g chopped pecans
Soak cherries in warm water for 5 min. Separate any that are stuck together. Drain and dry very well on paper towels. Reserve till needed.
Melt butter in a small pot over medium-high heat, whisking until foaming subsides. Continue to cook, whisking occasionally until milk solids are dark golden brown and butter has nutty aroma. Immediately transfer browned butter and all the brown specs from the bottom of the pot to large heatproof bowl. Stir in cinnamon.
Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth.
Whisk flour, salt, and baking soda together in medium bowl and sift them into the butter/sugar mixture. Mix well with a spatula until almost combined. Add oats, cherries, and pecans, and stir until evenly distributed (mixture will be stiff). Let the dough rest for 20 minutes while preheating the oven.
Adjust oven rack to middle position and heat oven to 375F (190C). Line 2 rimmed baking sheets with parchment paper.
Divide dough into 45 gram portions (you’ll get around 20) and roll into balls. Arrange dough balls 3 inches (8cm) apart on prepared sheets, 8 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch (6cm) disk.
Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely. Put in an airtight container as soon as cool.
Freezing:
After dough is portioned and shaped into disks, it can be frozen in zip lock bag. To bake from frozen state, put portions of frozen dough on parchment lined baking sheet and let sit at room temperature while oven is preheating, about 20 minutes. Bake as usually, but expect baking time of roughly 11-14 minutes.
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Хобби
Oatmeal cookies don't get enough love
Oatmeal cookies get an inordinate amount of hate
@@Laundry_Hamper That's okay. Leaves more cookies for me.
Helen Rennie don’t get enough love
DIL puts oatmeal cookies on the Christmas cookie platter. Husband and son go for them first.
I love your channel and I especially appreciate you honoring Chef John ❣️
Yes, and it was also a shoutout to Bruno Albouze, who is a great professional French chef on RUclips.
I really appreciate how clearly you explain things for beginning cooks/bakers--it's really helpful to know why baking powder AND baking soda need to be used and how browned butter benefits flavoring! Also, thank you for the tip about letting the mix sit so the oats can hydrate. Can't wait to make these cookies. You're the best! :)
I just had to try these - o my word am I glad I did!! Thank you so much Helen, they’re super scrummy 😍 I didn’t have sour cherries so I soaked my raisins in lemon juice and popped it in the microwave for a short while to heat up - worked out excellent - as a 2nd choice.
I can confirm that dried cranberries are great in oatmeal cookies -- so much better than raisins. I almost always use them instead of raisins for any application and Costco sells them at a very attractive price. Since they are a little bit drier than raisins, for some recipes I soak them in warm water first.
MUCH better than raisins. Oatmeal cranberry are one of my favorite.
You _could_ try soaking them in orange juice or rum. Just sayin'.
@@VidkunQL Or cointreau. Or Grand Marnier. Or triple sec. Or chambord. I need to stop with the suggestions, or I'll need to enroll in a 12-step program. lol
@@jrkormanyou're wrong
oh hell yeah. a forgiving not-a-baker recipe? yessss
Who else wishes she lived in your town so you could take cooking classes from her all the time? 👍🏼
My wife has an oatmeal cookie recipe that we love. As we have a kumquat tree in our garden we drown in kumquats. She found a recipe for oatmeal cookies that uses kumquats and chocolate chips. It uses only oil, but I will try the butter to see how that comes out.) We've never liked raisins in oatmeal cookies and you explained what the issue is. Kumquats' are also acidic and that must be what makes ours so good also. We cut up and freeze the kumquats so that we have them all year round for baking. We will also try with pecans or walnuts instead of chocolates chips and see how they come out. Letting the oatmeal dough sit sound good also. l We enjoy all your videos and get lots of good tips from you. You have clear and reasoned explanations. You are a pleasure to watch. Thank you.
I have never cooked with such patience. Because of not being able to find some ingredients and my diabetic substitutions, I may have goobered up the recipe some, but the cookies will still be edible.
Wow! My baking sheet just warped! :(
I also used the No 20 (Yellow handle) disher (scoop) which got it very close to 48g. The entire time I was making these, my dough was not as wet as Helen's.
Examination: Browned nicely on bottom. Didn't flatten out like Helen's...and, yes, I did use Baking Soda. Sweetness was ok, though I may reduce it a bit. I used currents, couldn't find cherries (cherries next time!). Not much taste to them. They did taste good. I could taste the oatmeal, and I *think* I noticed the browned butter.
A keeper.
Lawrence
I just made these using oat groats run through my Mock Mill flaker and soaked cherries in white cranberry peach juice and added chocolate chips. Delicious! Best oatmeal cookies ever!
Fascinated by the precise recipe! Thank you, Elena! Baked them twice - great result twice, which is not an incident. 45 grams per cookie is an ideal weight, perfect baking time, and reproducible outcome even for a weekend warrior. Your idea of adding tart cherries is a gamechanger: some people don't like raisins, but cherries fit much better. No extra talks and full story in 9 min - ideal format for me. Thank you!
I don’t eat cookies often but when do I prefer oatmeal.
Your version of Cook’s Illustrated’s sounds like a tiny bit of Heaven here on earth. Thank you so much for your teaching. You are up there with Jacque Pepin in pantheon of great mentors. You are gifted!
Just made these for the first time and they are DELICIOUS! I used cranberries and you were so right about the acidity balance. I am planning on making these for an upcoming get together with friends I haven't seen in a long time! Thank you so much!
RUSHED to watch this video! Absolutely LOVE oatmeal cookies (fine with raisins or cranberries, walnuts) JUST the way Helen describes them. Can't wait to try this recipe!
I have a favorite oatmeal cookie recipe, but I'm going to give this one a try this year because I've loved all your recipes that I've tried so far. I will use raisins though, because I love them. But they HAVE to be golden raisins. I use them in my babka too, they have such a lovely flavor, not like the dark ones. Thanks for this Helen!
I am with you -- golden raisins somehow taste so much better than the dark one.
Made this recipe several times now. Everyone who tries them say “best ever”! Love this channel and wish I had found it sooner.Thanks so much!
Running to my pantry cuz I neeeeeed to make these right now! Sending Helen all the love!
One of my favorites from Cooks Illustrated, and wonderful to see your spin on these cookies. Now I'll be freezing the shaped cookies. Thanks for that bit of great advice!
I love outmeal cookies! I will have to try these!
Great recipe and as always, wonderful tips. TY!
Also, thank you for explaining the role of white & brown sugar!
Oatmeal raisin cookies are my fave. Especially with dried cherries and white chocolate too.
Wow that sound perfect!!
That is the same type of sifter I use. Mine was my mother’s and I have been using it for over 30 years. I have had other types but have never liked them as much. Can’t wait to try this recipe.
Just made these and they are excellent! They overcome what I hate about so many cookies: they're cakey. Instead, the soft, chewy goodness comes through! That brown butter was a great trick too - almost nutty flavor. Thanks again Helen!
This reminds me of an amazing jar of homemade cookie mix my dad would get as a holiday gift from a coworker. It was the same except craisens instead of cherries and a few white chocolate chips. I’ll have to try this!
You sure know how to sell its deliciousness! I'm sold! I got to have this cookie!
I just made this as the first recipe I follow from your channel and it's incredible how precise it was by following quantities by weight. And yes, they were super delicious 💖✨
Oatmeal cookies are my absolute favorite cookie. I'll have to try the brown the butter and I love cherries I use a mix of cherries cranberries and golden raisins but as far as the nuts go I prefer walnuts and I like a lot of walnuts in my oatmeal cookie! So thank you for this recipe I will have to try your technique.
looks awesome! we'll have to try make these for christmas!
Thank for explaining the why behind using different items and techniques. I’m an awful baker but I think I can pull this off.
Огромное сп за рецепт, looks like my family will be eating oatmeal cookies на Н.Г.
Hi Helen, i just baked these cookies...waited for them to cool and ate 2 cookies right away. They are super delicious...your explanation is so precise that one just can't do anything wrong... It's my go to oats cookie recipe from now on.(i soaked red raisins in orange juice and they were fab...) Thank you so much Helen.
I have to eat low carb these days due to a misspent youth, but I couldn't resist watching a video on one of my favorite cookies in my life. The addition of cherries and pecans looks wonderful. I'm sure at some point in the future, I will be able to have some cheat days... but until then, I will live vicariously through the video.
Consider allulose as an alternative sweetener that caramelises well
I make an oatmeal cookie with Splenda and molasses instead of real sugar. Much fewer carbs, almost as good. Allulose is supposed to be good for baking, but it has almost as many carbs as regular sugar.
@@pscheidt This isn’t quite accurate, since allulose is mostly nutritionally inert: it doesn’t affect (and may even lower) blood sugar or insulin levels, and the vast majority is expelled from your body unabsorbed.
It has roughly a tenth of the calories of table sugar, to put it a purely nutritional perspective. There is also research that shows it could have beneficial effects on metabolic rate, visceral fat storage and other physiological mechanisms… Some of the research is in early stages, but the preliminary results are promising.
@@oldvlognewtricks Oh, yeah, I've been going down the keto rabbit hole. I will eventually make these with allulose, but I need to eat low, low carb for a while and try to give my body a chance to regain some insulin sensitivity. I'll get there eventually. They just look delicious. :D
@@littlepotato2741 That’s mostly why I suggested it, since it has been shown not to impact insulin levels. It’s also probably a good idea to retrain the brain and palate to not crave sweet things so much, anyway - good luck with your progress!
I just made these with just cranberries in them, and wow! These are the best oatmeal cookies I've ever tasted, Thanks Helen for bringing my life long quest for a chewy oatmeal cookie to a spectacular conclusion.
yay!!!
I can't be friends with anyone who refuses to eat oatmeal cookies with raisins. But, will eat them with chocolate chips. These cookies look lovely. I believe I might have some dried cherries in my pantry. So, might have to try these out this weekend.
Great recipe. Almost the same as one from an old Quaker Oats box, but with good updates.
Your explanations would make any dummy a successful chef😄
I'll take a little nutmeg in mine too
i made these cookies right after watching the video with the dried cranberries i had on hand. Theyre really everything i look for in an oatmeal cookie.
so glad you enjoyed them :)
Thank you for the recipe. I did not have all of the ingredients so I have just cooked a batch under your recipe's lead, with small differences:
I had no brown sugar, so I used 200 gr white granule sugar
No cherries, and pecan, so I used raisins and regular walnuts + almonds
No cinnamon (I just don't like the taste)
No vanilla, so I used packed "vanillin" (dust)
No hand-rolled oatmeal, so I used "breakfast oatmeal"
No baking soda, so I used baking powder.
Well, reading my comment, it feels like I cooked something completely different, but it was still very delicious and looked very similar to your cookies.
I would add even less granule sugar next time.
Thanks for the inspiration, and lots of love from Istanbul!
(Ps: Can't wait to see a you doing a "baklava with Helen's twist" video :) .)
These turned out delicious. I didnt get them as browned in any of my batches as I played around with heat settings, but I'll keep working at it. Every oven is different
Absolutely deeeeelicious
Added some Mandarin zest and wow, great to amazing 😂🤤🤯
Texture is delightful
🙏Thk u much Helen 🙏
yeah, I can do that...will,.. but,
..there will be coconut in there, too. ❤Thanks Helen.💜
❤❤❤
awesome recipe. my taste in cookies is much like yours, not a big fan but i love oatmeal cookies, although i make a chocolate chip cookie jammed with rough shards of single estate dark chocolate, roughly and randomly smashed walnuts, and oats, which i grind into a pretty fine flour and sub for most of the flour. in your cookie the sour cherries sound like a fantastic counterpoint to the sweetness. not sure i can find sour cherries in my parts these days so maybe i'll use raisins soaked in citric acid (just kidding). i'm going to try your recipe subbing all the flour for ground oats, cuz an oatmeal cookie cant be too oaty, and i also think oat flour makes for a chewier cookie. enjoy your style and all your masterful touches, like the way you squeezed the granulated and brown sugars together with your hands to get some of the lumps out
Raisins because they are readily available and cheaper than cherries or cranberries. It doesn't matter to me, I love oatmeal cookies.
They look delicious. Try adding some skimmed milk powder to the browned butter it really ups the flavour.
The Bruno albouze ref lol
Was about to nope out at 0:01 but you redeemed yourself at 0:03
Given all the oatmeal love shown in the comments, people are going to hate mine, but my kids hate oatmeal!!
If I want to leave the oatmeal out, do I need to adjust the flour or the other ingredients?
Specifically, I want to combine this recipe to make cookies with cranberries, walnuts, white chocolate chips and incorporate some orange as well.
Any ideas? Happy holidays everyone!!!
And to you, Helen, a big thank you! You are my cooking mentor!
get a completely different recipe. start with a recipe for chocolate chip cookies.
Trying these with Crans (less expensive!), and I bet hazelnuts would be flavorful too.
A real coup would be finding a vegan butter that would brown too....hmmm...
Please can you do a recipe for the Trader Joe’s cinnamon school book cookies
These cookies are wonderful! I substituted dried cranberries for cherries, but didn't make any other changes. I froze and then baked half the batch later and they were just as fine. However, I'd like to use about half the sugar called for. Will the recipe still work? Thanks for all you do!
Real comment: Helen, I knew IMMEDIATELY that your accent is Russian. My wife and I have a friend who is about 30 years younger than we are. She is an immigrant to the US from Russia - Vladivostok. She often performs music with me, she sings beautifully! She refers to us as her "adopted American parents" - and has even introduced us as such to her real parents in a video chat with them. She has introduced us to quite a bit of Russian food, but I would seriously like to see you do more on the cuisine of your native country.
you'll like my next video ;) I actually have a lot of Russian dishes on my channel. Search for borscht, shchi, pelmeni, syrniki, vareniki.
Any thoughts on soaking the cherries in booz like rum or some liqueur?
This recipe is similar to the one from America's test kitchen. I replace the raisins for cranberries, dark chocolate chips or cherries. I do find that mixers really are overrated for most recipes. The best cookies and breads I've ever eaten are made all by hand.
I know you like precise measuring of grams and such, but there are many of us that do not have a scale . I wish you could give an ulternate amount in cups, half cups, quart cups and such.
I give a link to the Cook's Illustrated recipe. In the description below the video. They do cups. The whole reason to watch my channel and use my recipes is precision. Also, scales are cheap and easy to get.
I would like to follow up this comment saying that, how about giving the weight in BOTH grams and ounces? For some reason my brain can better understand ounces. When I’m reading a recipe, I can of “make it” in my head first and grams don’t allow me to visualize it! I always have “translate” to ounces
I hope it makes sense what I’m saying!!!
To help keep these fresh/moist put a slice of bread in the ziplock bag. The cookies will steal moisture from the bread over time.
Can I substitute gf flour for the so flour?
Thanks 🙏
i haven't tried it, but it's worth a shot. this is a forgiving recipe
You can't make long enough video. You can make a week long run video and it would feel like a moment. :)
All the cranberry I can get is heavily sweetened. Sour is my favourite taste, and they don't let me experience it!!!
Can you please suggest how to make this gluten free (so replacing the flour with something else.. maybe oat flour)
you can certainly try oat flour, but I am guessing you'll need some binder. I don't do gluten free baking, so I don't know. Try King Arthur gluten-free flour mix. That might be the easiest substitution.
@@helenrennie so nice of you to reply, thank you! Your channel has completely transformed my cooking :)
Just made a double batch - of course I had to substitute *something*; I indulged my inner eight-year-old and used (very) dark chocolate chips instead of the dried cherries. My wife's eyes rolled right to the back of her head on first bite, and now I have to give them all away and not make another batch for a year - too tempting!
question. when you put amounts in recipe you give grams. can i measure the grams in a metric cup or do i need to use a scale.
grams are weight -- you have to use a scale
It’s so funny, oatmeal raisin cookies are my absolute favorite cookie 😂 I’m always disappointed when they are straight oatmeal or oatmeal cranberry. Funny how tastes differ.
I get the acidity from soaking my raisins in pomegranate juice prior to mixing.
next time try soak your cherries in (not necessarily diluted) limoncello ;)
The big problem for me with oatmeal raisin cookies is that from a distance, they look so much like chocolate chip cookies that I bite into one and am immediately disappointed.
I’m wondering why you use metric measurements if you live in the US. It’s a pain to convert.
don't convert! any american scale can weigh in metric. if you mean to convert to cups, that's because cups aren't accurate. you can easily push more or less flour into a cup.
@@helenrennie I guess I need a scale.
What a mess. I could tell when I started adding the oats that it was going to be MUCH too dry, so I withheld about 20% of them, and even then I could only barely shape the cookies without them just crumbling everywhere. They didn't spread whatsoever during baking. The end product still tastes very good, but I'll never use this recipe again.
Pro tips: Best oatmeal cookie recipe is printed on the side of the Quaker oatmeal box. Best pecan pie recipe is printed on the Karo syrup bottle. Sure, you can mess with these recipes, but at your own risk!
Not so fast ;) This recipe is what happens when Cook's Illustrated started with the quaker oatmeal box, but made it better. It depends on who is doing the "messing"
Too much talking