This recipe was supposed to make 6 humongous cookies…crazy, huh? Instead, I used a small scoop and baked up nearly 4 dozen two-bite sized oatmeal craisin cookies. And these tasted like no other oatmeal cookie I’ve eaten…they were extraordinary. The texture was nearly indescribable. Sublime. A touch of crispness on the exterior, but chewy and almost melt in your mouth deliciousness on the inside. I ate four before I knew it. Maybe I should have made the gargantuan version????
And you know why these cookies were so incredible? It was a Thomas Keller recipe…yes, the famous chef and cookbook author. I have made the Chocolate Chip Cookies from his Ad Hoc at Home cookbook to rave reviews, so figured his oatmeal cookies would be a sure fire hit. In his Bouchon Bakery cookbook, where I spotted this recipe, Keller’s instructions stated to cream the butter and sugar for 3-4 minutes. Is that the secret? Who knows. I suggest following the instructions exactly…and, if you dare, divide the dough into 6 rounds and bake for about 20 minutes. You won’t regret blowing your diet for these. And, if you’re a fan, feel free to substitute back in some raisins which were called for in the original recipe.
- Adapted from Bouchon Bakery
- 1 cup flour
- 2 teaspoons cinnamon
- 1½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- ¼ cup plus 1 tablespoon sugar
- 11 tablespoons butter, at room temperature
- 1 egg
- 1 generous teaspoon vanilla paste (vanilla extract may be substituted)
- 2 cups old-fashioned oatmeal
- 1 cup dried cranberries or Craisins