Chewy Oatmeal Cookies

There is nothing quite so toothsome to me as a properly chewy oatmeal cookie. Especially if the edges are crisp but tender, the center is pliant and nibby, and the cookie is fragrant with the vibrant sweetness of Vietnamese cinnamon. In this version I baked them with dried cherries, but any dried fruit will work in the recipe; for those of you who don’t like raisins, by all means substitute away.

To achieve this lovely chewy texture, I baked the oats first, removing them of any residual moisture. I also replaced a small portion of the granulated sugar with pure maple syrup which works on many levels to improve the elasticity of the dough but also imparts a haunting amber-like flavor that compliments the brown sugar and cinnamon.

Also I baked these larger than usual by portioning them with a 2 ounce ice cream scoop (disher scoop with the blue handle). This is equal to 1/4 cup if you don’t have an ice cream scoop that large, you can portion the dough that way, roll it in to round balls and then flatten them into disks so they spread properly. Fair warning though that over baking this cookie will make them less chewy and more crisp, but still very delicious.

Vietnamese or Saigon cinnamon is available for purchase from specialty spice and bakery companies online if you can’t find it at your local grocery store.

Chewy Oatmeal Cookies

Yield: 15-16 large cookies

Active time: 25 minutes

Ingredients:

3 cups/280 grams old fashioned rolled oats (not instant)

1 1/3 cups/200 grams unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 sticks/226 grams unsalted butter, room temperature

1 cup/220 grams light brown sugar

1/4 cup/50 grams granulated sugar

1 teaspoon kosher salt

1 egg, room temperature

2 Tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 cup/160 grams dried fruit (raisins, cherries, dates, chopped figs)

Directions:

Preheat the oven to 350 Fahrenheit.

Spread the oats out on a rimmed sheet pan and bake at 350 F for 10 minutes. Remove to let cool.

Meanwhile measure the flour, baking soda and cinnamon into a medium sized mixing bowl and whisk to combine.

In the bowl of a stand mixer with a paddle attachment, cream the butter until smooth and fluffy. Add the brown sugar, granulated sugar and salt and beat on medium high speed until very light in color, scraping down the sides of the bowl as needed.

Add the egg, maple syrup and vanilla extract and stir on low speed until the egg is combined, then scrape down the bowl and beat on medium high until the mixture is emulsified, about 20 seconds.

Mix the oats into the flour. Add the flour in two additions, stirring on low speed only until the flour disappears. Remove the bowl from the mixer and scrape the paddle clean with a spatula. Use the spatula to fold in the dried fruit by hand, turning the dough gently just until combined and no more.

Line 2 to 3 baking sheets with parchment. Use a 2 ounce ice cream scoop to portion the dough into rounds. Be sure to space the cookies at least 2-3 inches apart, they will spread. Use the palm of your hand to gently flatten the dough into disks.

Bake the cookies for 8 minutes, then rotate the trays to ensure even baking. Bake for another 4-6 minutes more. The edges will be golden and crisp and the centers will look barely set. Not to worry, the cookies will set up from the residual heat of the trays as they cool. In my oven the total baking time was about 13 minutes, but baking times can vary so be sure to keep an eye on the cookies in the last few minutes of the bake. Over baking them will result in a harder cookie, not as chewy but still very good. I recommend baking a test batch of one or two cookies at first so you get an idea of your ovens particular baking time and temperature.

Store the cookies well sealed at room temperature for up to 3-4 days.

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