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Cook's Illustrated Oatmeal Cookie Recipe


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14 replies to this topic

#1 Ellen Shapiro

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Posted 14 December 2001 - 08:20 PM

Cook's Illustrated claims this is the ultimate oatmeal cookie recipe. Any opinions?

#2 Katherine

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Posted 14 December 2001 - 09:12 PM

Those molasses spice cookies in the current issue are to die for.

#3 Tracy K.

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Posted 14 September 2004 - 04:22 PM

I recall reading the article that went with the recipe, where they basically stated that the recipe is from the Quaker Oatmeal box, and they added sugar to make it more gooey. They may have tinkered with it otherwise, but I haven't tried it since it really isn't a "new" recipe.

#4 chefpeon

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Posted 14 September 2004 - 04:37 PM

I recall reading the article that went with the recipe, where they basically stated that the recipe is from the Quaker Oatmeal box, and they added sugar to make it more gooey.


Well, if they started with the recipe from the Quaker Oatmeal Box, then I would say it's a great recipe. It's kind of amazing, but I've baked a lot of different kinds of Oatmeal Cookies in a lot of different establishments, and I still think the best Oatmeal Cookie is the recipe in the Quaker box.
Hands down.

#5 hjshorter

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Posted 14 September 2004 - 05:23 PM

The variation with orange peel and almonds is unbelievable.
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#6 CanadianBakin'

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Posted 14 September 2004 - 06:28 PM

I tried this recipe in my quest for a great Oatmeal Raisin Cookie recipe. They are very good although I haven't tested enough recipes yet to know if they're "The Best". Marcy Goldman (www.betterbaking.com) suggests using part quick oats and part rolled oats. I tried that with this recipe and it gave a really nice texture.
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#7 chromedome

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Posted 14 September 2004 - 07:02 PM

On an earlier thread here, a suggestion was made which intrigued me (I haven't tried it yet, mind you). Word has it that frying your oatmeal in part of the fat (butter, margarine, whatever) that's called for improves the flavour dramatically.

Only problem is, I haven't had time to make cookies at home lately...and the batch we make at work is 40kg of dough, which is a bit much to experiment on.
Fat=flavor

#8 ruthcooks

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Posted 15 September 2004 - 12:45 PM

I make these cookies all the time. Using half Whey-Low (or Splenda), they don't seem to raise my blood sugar but aren't as good as the real thing. I agree on the orange-almond variation being great.

Oh, yes--I've never liked oatmeal cookies before.
Ruth Dondanville aka "ruthcooks"

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#9 chefpeon

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Posted 15 September 2004 - 01:40 PM

On an earlier thread here, a suggestion was made which intrigued me (I haven't tried it yet, mind you). Word has it that frying your oatmeal in part of the fat (butter, margarine, whatever) that's called for improves the flavour dramatically.


I didn't hear about frying, but I did hear about toasting the oats in the oven for a bit. Seems it kind of brings out a nutty flavor in the oatmeal when you do that. I want to try it also, for home baking. At work, I'd have to toast a heck of a lot of oatmeal when I do a batch, and it's not worth the hassle, so I probably won't do it there. Besides, my customers like Sesame Flax Oat Cake Cookies. They have no taste anyway. :raz:

#10 Richard Kilgore

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Posted 15 September 2004 - 02:23 PM

Has anyone ever used John McCann Steel Cut Oat Meal in making cookies? My favorite oatmeal. Very nice texture and nutty flavor.

#11 chefpeon

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Posted 15 September 2004 - 02:27 PM

Has anyone ever used John McCann Steel Cut Oat Meal in making cookies? My favorite oatmeal. Very nice texture and nutty flavor.


I agree.....once you try steel cut oatmeal, you don't want the regular stuff ever again! It's great.
I have always wondered what kind of a cookie it would make....if at all. Anyone ever tried it?

#12 kitwilliams

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Posted 15 September 2004 - 08:41 PM

On an earlier thread here, a suggestion was made which intrigued me (I haven't tried it yet, mind you).  Word has it that frying your oatmeal in part of the fat (butter, margarine, whatever) that's called for improves the flavour dramatically.

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I first learned this technique in Nancy Silverton's Peanut Butter Sandwich Cookies (she calls them something else) in her Sandwich cookbook. Must admit that they are my favorite peanut butter cookies ever. Since then, I've toasted my oatmeal in melted butter for my oatmeal cookies and although they aren't perfect yet, I'm liking the results.
kit

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#13 Mr. Lucky

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Posted 15 September 2004 - 10:36 PM

Cook's Illustrated claims this is the ultimate oatmeal cookie recipe. Any opinions?

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I have used this recipe many times. It is better than any other recipe I've tried. It's the specificity of the oats that's key.

The peanut butter cookie recipe is also excellent. As always, Cook's did the legwork and identified the perfect peanut butter (Jiffy smooth) necessary to make the perfect cookie.

#14 Richard Kilgore

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Posted 15 September 2004 - 10:42 PM

Does CI have a number of other "ultimate cookie" recipies on their site?

#15 petite tête de chou

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Posted 15 September 2004 - 11:22 PM

Does CI have a number of other "ultimate cookie" recipies on their site?

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They have many cookie recipes. For example:
Thin gingerbread cookies
Sugar cookies
Pecan crescents
Glazed lemon cookies
and lace cookies.

They seem to swear by most of their recipes but appear to be particularly fond of their sugar cookies.
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