Perfect Oatmeal cookies
I suppose everyone is entitled to their own opinion, but I firmly believe that the perfect oatmeal cookie possesses all of these qualities: it’s chewy and buttery, it bears crispy, caramelized edges, and carries a toasty flavour.
Beyond that, you can do what you want with it.
All the things in my dream chewy oatmeal cookie.
Here’s my secret: deeply toasted coconut really beautifully complements the oats in an oatmeal cookie. The strange thing is that you won’t be like, “mmm, coconut!”, you’ll just be like, “HOW is this oatmeal cookie so GOOD?”.
It adds a really deliciously nutty flavour that just. blends. in.
Don’t skip the toasting. It’s the key.
I toast the pecans at the same time, then jam the dough chock full of juicy dried fruit. I used a blend of tart cherries, cranberries and blueberries, but you can swap in your favourites. Raisins are just fine if you’re a purist. Or chocolate is of course always in the cards as a delicious option.
You can swap or delete any add-ins as you like, I’d just really encourage you to try the coconut.
How to freeze chewy oatmeal cookies.
You have two choices for freezing cookies. You can bake them and then store in a freezer bag once cooled down. If you pop them in a lunch bag, they’ll thaw by mid-morning. (Well, actually, they’ll thaw in about 10 minutes.)
OR (my preference): freeze the dough balls in a single layer on a parchment-lined baking sheet and then pack those into a freezer bag. When you want fresh, warm cookies, you can bake them straight from the freezer.
Frozen dough will need about 5 minutes of additional baking time, you’ll have to keep an eye on them in the oven. Watching cookies bake is better than Netflix anyway, right?
Chewy Oatmeal Cookies
- 1 cup unsweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 cup butter softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 7 1/2 oz 1 2/3 cups gently spooned and levelled all-purpose flour
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1 1/2 cups large-flake not quick or instant oats
- 1 cup dried fruit I used combination of cherries, cranberries and blueberries, plus extra for topping
- Preheat oven to 350ºF. Spread the coconut and pecans on a baking sheet and toast for 6-7 minutes, stirring frequently, until coconut turns deep golden brown (watch closely as it burns fast). Spread on a plate and pop in the freezer to cool while you make the cookie dough.
- Beat butter with sugars in standing mixer on high speed until light and fluffy, 4 minutes, pausing twice to scrape down sides of bowl. Beat in eggs and vanilla extract.
- In a separate bowl, whisk flour with baking soda and salt. Add to stand mixer and beat on low speed to combine. Beat in oats, dried fruit, and cooled coconut/pecan mixture.
- Scoop dough by heaping tablespoonfuls and place 2" apart on parchment-paper-lined baking sheets. Top with a sprinkle of dried fruit, if desired.
- Bake cookies for about 9-11 minutes, until edges are golden and centres appear just slightly underdone. Cool 2 minutes on baking sheets then transfer to wire racks to cool completely.