PG’s Oatmeal Cookies
June 28, 2016
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PG’s Oatmeal cookies, Two of these is a serving of oatmeal! actually a meal, Bet You can’t eat one!
My inability to get to the local cookie shop, 40 miles away, has forced me to attempt to make my own. A good Oatmeal Cooky is a must in my cooky jar. Most recipes are regular cookies with oatmeal added and maybe raisins as well. So after many disappointing results from published recipes, I decided to create my own recipe for Oatmeal cookies. The aim, to make the cookies with lots and lots of oatmeal. So I grind 2-cups of oatmeal to flour to reduce the need for as much wheat flour and added lots more oatmeal, then more eggs to glue it all together! The 3 spice is just enough to add a tiny bit of flavor to the bland oatmeal mix.
dry ingredients: mix in a bowl, set aside
1-1/2 cups – all purpose flour
2 cups – Oat flour
1 tsp – baking powder
1 tsp – baking soda
1 tsp – salt
2 tsp – 3 spice mix (I use equal amounts of ground nutmeg, cloves and cinnamon)
Grind or fine chop 1-1/2 cups of toasted nuts, set aside (I used walnuts, pecans might be better) or 1-1/2 cups raisins are good or none at all. Works for me 😎
5 cups – old fashion oatmeal, set aside ( you might prefer 4 cups for more spice flavor)
break 4 extra large eggs into a bowl, set aside
note: Important get the egg liquid amount right !
In your large mixing bowl add:
16 Tbs – butter, ( 2 sticks ) or 1/2lb. soft or room temperature
1 cup – granulated sugar
1 cup – packed brown sugar
mix butter and sugar to a heavy cream texture, takes about 5 minutes. The mixing of butter and sugar is very important for good cookies, take your time and do it right!
add eggs and mix well followed by the chopped nuts or raisins or make them plain!
slowly add flour ( dry ingredients mix ) then incorporate the oatmeal, I incorporate the oatmeal by hand as that chore is too much for the mixer to do well
The dough should be moderately stiff and a bit sticky. Let the dough age at least 30 minuets so the oats can moisten and dry the dough. I get the best outcome by leaving the dough in the refrigerator overnight.
Onto your prepared cooking sheet, make 3 tablespoon size drops (golf ball size)
Do not Flatten! they will sag enough as they cook, if you flatten them they will be thin and tough
Cook in a 350F preheated oven, for about 13 – 15 minutes, or just barely browned. They will finish about 3 inches in diameter at 3/4 inch thick. Somewhat smooth surface with small cracks. Allow to cool a bit before transferring from cooking sheet as they will be a bit tender while hot. This should yield over 3 dozen cookies…pg
See if you can eat just one! …pg