Why It Works
- Warm butter provides moisture to hydrate the oats, which thicken the dough after a short rest.
- Dried cranberries or cherries balance the sweetness of the dough.
- Traditional all-purpose flour offers the right starch and protein content for tender cookies that spread as they should, so steer clear of unbleached alternatives.
My oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. A blend of white and brown sugar ensures crispy edges and butterscotch-y middles. Raisins may be traditional, but I love the way dried cranberries or cherries offer a naturally tart counterpoint to the sweetness of the dough.
- 6 ounces unsalted butter (1 1/2 sticks; 170g), fluid and warm—roughly 105°F (41°C)
- 1 tablespoon (15ml) vanilla extract
- 1 large egg, cold (about 50g)
- 7 ounces light brown sugar (3/4 cup, gently packed; 200g)
- 7 ounces white sugar (1 cup; 200g)
- 2 teaspoons Diamond Crystal kosher salt; half as much by volume if using table salt (7g of either kosher or table salt by weight)
- 1 teaspoon (3g) ground cinnamon
- 1/2 teaspoon (3g) baking soda
- 7 ounces old-fashioned rolled oats—not quick-cooking or instant (2 cups; 200g)
- 6 ounces all-purpose flour, not unbleached (1 1/4 cups; 170g)
- 7 ounces dried cranberries or cherries (1 1/4 cups; 200g)
Adjust oven rack to middle position, preheat to 350°F, and line 2 aluminum half sheet pans with parchment (not wax paper).
Combine butter, vanilla, egg, brown sugar, white sugar, kosher salt, cinnamon, and baking soda in a medium bowl. Stir until no lumps remain, then fold in rolled oats, followed by the flour and dried cranberries or cherries. Divide into 30 one-ounce portions with a roughly 2-tablespoon scoop and arrange on prepared sheet pans. Let stand at room temperature for at least 25 minutes, no more than 75.
Bake until pale gold around the edges, but still puffed and steamy in the center, about 15 minutes. Cool directly on sheet pans until firm, about 10 minutes. Enjoy warm, or store in airtight container up to 3 days at room temperature.
#30 or #40 cookie scoop, aluminum half sheet pans
If the temperature drops below 70°F (21°C) in your kitchen, the cookie dough may solidify as it rests. If possible, set the trays of cookie dough on the stovetop, where heat from the oven will knock off the chill.
Due to the melted butter that brings the baking soda in contact with brown sugar, this dough will not keep overnight in the fridge.
In this recipe, unbleached flour will prevent the dough from spreading as it should.