"Ultimate Oatmeal Cookies"

I have a special treat I want to share with you today!  Yes, yes, I realize these are NOT healthy!  However, they are sure to make you happy!  =P  Moderation is key to any healthy lifestyle choice, and sometimes you need a little splurge!  If you're due for a treat...you've found it!  This is a recipe by "Cooks Illustrated" that, in my opinion, is the best oatmeal cookie recipe.  Make sure you bake a lot!

"Cooks Illustrated" literally approached the concept of oatmeal cookies like a science project and tried all sorts of combinations (various nuts, fruits, light brown sugar vs. dark brown sugar).  Their goal was for their ultimate cookie to have just the right amount of added ingredients and an ideal texture -- crisp around the edges and chewy in the middle.  I'd say they hit the nail on the head!  I encourage you to try them out, and I especially encourage you to follow the recipe exactly and resist the urge to omit the nuts.  I am a huge fan of nuts, but when I bake, I normally leave them out.  In this recipe, the pecans add an amazing flavor and surprise to the cookie.  I'm telling you, these are amazing! 

Happy Baking!
Jessica

Ultimate Oatmeal Cookies

·         1 large egg

·         1 teaspoon vanilla extract

Yields: 16 large cookies

Ingredients:

• 1 ¼ cups unbleached all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 1 ¼ cups rolled oats, old-fashioned
• 1 cup toasted pecans, chopped
• 1 cup dried tart cherries, coarsely chopped
• 4 ounces bittersweet chocolate, chopped into chunks (about ¾ cup)
• 12 tablespoons unsalted butter, softened but still cool (1 ½ sticks)
• 1 1/2 cups dark brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

1.      Heat oven to 350º

2.      Line large baking sheets with parchment paper

3.      Whisk flour, baking powder, baking soda, and salt in a medium bowl

4.      In second medium bowl, stir together oats, pecans, cherries, and chocolate

5.      In standing mixer, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute

6.      Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds

7.      Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds

8.      With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated

9.      Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed

10.  Divide dough evenly into 16 portions, each about ¼ cup, then roll between palms into balls about 2 inches in diameter, stagger 8 balls on each baking sheet, spacing them about 2 ½ inches apart

11.  Using hands, gently press each dough ball to 1 inch thickness

12.  Bake about 8 minutes (cookies will seem underdone and will appear raw, wet, and shiny in cracks)

13.  Do not overbake

14.  Cool cookies on baking sheets on wire rack 5 minutes using wide metal spatula, transfer cookies to wire rack and cool to room temperature

Additional Tips:

• Do not melt the butter!  This will cause the cookies to be runny.  Simply allow it to soften.
• I personally do not make my cookies quite this large!  However, they do turn out better if you make them a little larger than your average cookie.
• Be very careful not to overbake the cookies.  They will not seem finished, but once they cool, they should come out perfectly.
• These cookies taste best (in my opinion) when they are eaten at room temperature, and not heated up.