My Favorite Oatmeal Cookies
My apologies to all of my readers for being MIA the last month. Exactly one month ago today, my family experienced a great loss with the sudden passing of my boyfriend’s 35-year old brother Lamont. The loss has been hard to grapple with on a bunch of different levels. And while he and I didn’t share blood, we shared a 7-year bond and love of his family.
Lamont was also one of my regular taste testers. On Super Bowl Sundays, he devoured my wings. On the weekends, he enjoyed my quiches and we argued over how much OJ goes into a mimosa. (He used to kill the bubbles in my opinion with too much OJ) When it came to my baking, he preferred the simpler desserts, especially the cookies. So when trying to figure out what to make to get back into my baking rhythm after he died, cookies were the way to go. I picked oatmeal because it was the first of my many baked creations that he ever had.
My old go-to oatmeal cookie recipe has been replaced by this one. If anyone of you have a go-to oatmeal cookie recipe, ya’ll need to replace it with this one as well. These aren’t super chewy. After they completely cool, they have just the right amount of give in the middle. They are sweet, spicy and hearty and just delicious. Sans the raisins (I really don’t like them), you can use this cookie as a great base and then add pretty much anything else you like. I added coconut and walnuts and they worked out excellent. Some dark chocolate would work great in here as well. Word to the wise though – this recipe yields A LOT of cookies. It says 4 dozen but if you use a small ice cream scoop like I did, you will get more. These will go fast – so trust me when I tell you that you will need a lot of these to go around.
Lamont, this one’s for you. Happy Father’s Day.
P. S. – Thanks to all of my wonderful readers and fellow bloggers for sending sweet messages wondering where I was. It felt great to be missed.
Oatmeal-Raisin Cookies (Sans the Raisins)
Yield: (about) 4 dozen
From: Baking at Home with The Culinary Institute of America
From: Baking at Home with The Culinary Institute of America
2 3/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (4 sticks) unsalted room temperature butter (I keep mine cold so that the cookies hold their shape better)
2 cups tightly packed light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
5 cups rolled oats
1 1/4 cups dark raisins (I replaced this with 1 1/4 cups each shredded coconuts and chopped walnuts)
Preheat the oven to 375 degrees. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, cinnamon and salt into a bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugars and vanilla extract on medium speed until smooth and light in texture, 2 minutes. (If your butter is cold like mine, this will take a bit longer) Add the eggs one at a time, beating well after each addition. On low speed, mix in the dry ingredients, oats and raisins until just combined. (Because it was such a large batter, I used the mixer to incorporate the flour and then used some upper body strength along with a rubber spatula to incorporate the walnuts and coconut) Scrape the bowl as needed to blend evenly. Chill the dough for 10 minutes. (I chilled my dough over night to help the flavors develop)
The recipe called for the dough to then be rolled into logs for cutting. I prefer the free form of scooping the dough and dropping onto the cookie sheet. In batches, bake until the cookies are cracked on top but slightly moist, rotating the pans (half way through baking) as necessary to bake evenly, 14-15 minutes. Transfer to wire racks and let cool completely.
Look at all those beautiful flecks of coconut and walnuts.
A small ice cream scoop will give you the perfect sized cookies.
I couldn’t help myself – Just one more shot.
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Jessica — June 21, 2009 @ 8:09 pm
I was wondering where you were and hoping that everything was ok. I'm so sorry to read that you suffered the loss of such a wonderful person in your life. It seems that baking these cookies is a wonderful way to celebrate his memory. I love oatmeal cookies, and I'm always looking for new recipes to try. I will definitely give these a shot.Hugs, Jessica
Tracey — June 21, 2009 @ 9:14 pm
So sorry to hear about your boyfriend's brother. The cookies look terrific! I love oatmeal cookies but don't make them anywhere near enough.
Pamela — June 22, 2009 @ 1:36 am
Oh, I'm so, so sorry for the loss you and your family have suffered! I've been wondering why you haven't popped up in my reader for a while, but now here you are! The cookies look wonderful!! Take care of yourself! It's good to have you back.
Rosabela — June 22, 2009 @ 11:24 am
I'm so sorry to hear about the loss of your brother-in-law. You wrote a beautiful post about him and it brought tears to my eyes. I also lost my brother when he was 21 and even though it's been over 10 years, I still miss and cry for him. I will be thinking of you and your family. God bless.Rosa
5 Star Foodie — June 22, 2009 @ 11:48 am
I'm so sorry about your boyfriend's brother, it must have been especially hard because he was still so young. The cookies look perfect! I would love one right now!
Jen @ MyKitchenAddiction.com — June 22, 2009 @ 2:17 pm
So sorry to hear of your loss. What a beautiful post to remember him… and wonderful cookies, too! Glad to see you're back – I love reading your posts!
How To Eat A Cupcake — June 22, 2009 @ 4:26 pm
I'm extremely sorry to hear about your family's loss. It's great that this post is dedicated to him. The cookies look so extremely delicious!
Teanna — June 22, 2009 @ 6:05 pm
So sorry to hear about Lamont. He sounds like a great person.
Ingrid — June 22, 2009 @ 6:08 pm
I'm sorry for your loss. Hope each day is a little easier.For me that last photo is the winner!~ingrid
Megan — June 22, 2009 @ 6:11 pm
I'm so sorry to hear about your boyfriend's brother. I hope you, he, and his family are doing alright.Thanks for this fabulous recipe, and I'm so glad you're back. I really enjoy reading your blog.
Basically, Baby Boots — June 22, 2009 @ 6:28 pm
I'm sorry to hear about your loss. What a wonderful blog that you've written and dedicated to his memory. Stay strong and take care.Raeann
Paris Pastry — June 22, 2009 @ 6:46 pm
I'm so sorry to hear about your loss. My thoughts are with you and his family. I'm glad you posted again, I kept on checking your blog constantly when you were gone. I love that you didn't add raisins, I prefer my oatmeal cookies without them!
pinkstripes — June 22, 2009 @ 6:57 pm
Oh, my. I'm so sorry for your loss. Take care of yourself. The cookies are a great way to remember Lamont.
Hanaa — June 22, 2009 @ 11:14 pm
I'm sorry for your loss. I wish you and your family all the best dealing with this tragic event.Your cookies turned out great. What a nice way to remember him by.
burpandslurp — June 23, 2009 @ 1:56 am
Oh, Eliana! I'm so sorry for the loss…My condolences to your bf and his family, and all his loved ones!But what a great cookie to remember Lamont. I'm sure he is beaming with appreciation from above.
Glamour Moms — June 23, 2009 @ 2:33 am
Ohh Eliana..I am going to try these in the next week with my little guy!! He loooooves oatmeal cookies!! I'll let you know how much he loves them. – Lynds
Lynnylu — June 23, 2009 @ 11:56 am
I'm sorry for your loss. He must have been a great guy. Your delicious cookies are a great tribute to a food lover.
Flourchild — June 23, 2009 @ 1:46 pm
Awww Im so sorry of the loss of a great friend. How sweet of you to post this in his memory. I love oatmeal cookies, in fact they are my favorite! Thank you for the recipe.
Katrina — June 23, 2009 @ 2:20 pm
So sorry to hear about your friend!Yum to oatmeal cookies. Great minds think alike huh, as I just made some and put all kinds of stuff I needed to use up in them!
Liliana — June 25, 2009 @ 11:43 am
My sympathies for the loss of your brother-in-law. You wrote such a wonderful post in his honour. These cookies look awesome. Great photos! Glad you're enjoying the book.
Risa — June 26, 2009 @ 12:23 am
I am so sorry to hear about your loss. I was wondering where you had been.
Jackie — June 29, 2009 @ 12:41 am
Hi ElianaI was wondering if I could add the raisins, coconut and walnuts instead of one or thee other. If so, do I reduce the amount of raisins, coconut and walnuts or just do 11/4 cup of each of raisins, coconut and walnuts.
Jackie — June 29, 2009 @ 3:49 am
Hi ElianaI was wondering by adding raisins with the coconut and walnuts, would I still use 11/4 cup of each or will I have to reduce the amount of each ingredient.