If you like Alton Brown’s recipe, this is for you. After the successful batch of Alton Brown’s ‘The Chewy‘, I naturally began to try another recipe from him. I was intrigued by the idea of using oat flour made by processing toasted rolled oats into a powder like whole wheat flour. This is something new to me. You might be wondering how’s the taste..I’m not sure if this should taste like the original AB’s oatiest cookie as I assumed that his recipe has been corrected to cut down to 1 large egg, 1 tsp vanilla extract and 4 oz raisins. I realized the differences while typing out this recipe. Whether or not is Alton Brown’s ‘The Oatiest Oatmeal Cookies Ever’, I am going to share what I’ve done and tell you the taste of these cookies. These cookies are soft, chewy and oaty, and I find them taste better the next day. Sweetness is just right for me after cutting down the amount. I like it.
↑ I get thicker cookies after chilling the tray of dropped dough in the fridge for 15 minutes before putting them into the oven to bake. If there’s space constraint in your fridge, you may chill the dough for 30 mins instead.
↓ Thinner cookies without chilling.
Source : Recipe courtesy Alton Brown, 2010 via Foodnetwork.com. Lifted verbatim from the initial source of information with slight adjustment bracketed. Click here for the recipe.
Makes about 55 – 60 cookies
16 ounces old fashioned rolled oat
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt ( I used normal salt )
10 ounces unsalted butter, room temperature
6 ounces dark brown sugar ( I used 150g )
3 1/2 ounces granulated sugar ( I used 85g )
2 large eggs
2 teaspoons vanilla extract
8 ounces raisins ( I used rum-soaked raisins )
1. Heat the oven to 375 degrees F.
2. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
3. Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.
4. Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.
5. With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.