Prep 45 mins
Cook 12 mins
I wanted to give oat cookies to my boyfriend for Christmas, and I wanted them to be made like the ones I ate as a child. Here in Quebec, they are one of the most common homemade cookie, but my boyfriend never had them! Unfortunately, when I was at my parents' house, ready to bake, I realized that our 30 year-old recipe was lost. So my father helped me look on the internet to find the most traditional recipes, that I combined and modified until it was as close as possible to what I remembered of the original. I'm posting it exactly as I made it, but you can always tweak it too. I wrote the last 3 ingredients by weight if you want to be precise, but if you don't care, just use about 1/2 cup for each.
- 3⁄4 cup unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- 1 egg, room temperature
- 2 tablespoons water, lukewarm
- 2 teaspoons vanilla
- 3⁄4 cup whole wheat flour
- 1 teaspoon cinnamon
- 3⁄4 teaspoon baking soda
- 1 pinch salt
- 3 cups quick-cooking rolled oats, uncooked
- 3 ounces 70% dark chocolate, chopped
- 2 1⁄2 ounces dried cranberries
- 2 ounces almonds, chopped
- In a big bowl, cut the butter into 1" cubes, add the brown sugar and start mixing by crushing the cubes into the sugar with a fork.
- Then, work the mixture with a wooden spoon. The butter must not become warm enough so that the liquid comes out, but the result has to be creamy and smooth.
- Add the egg and mix with the spoon until well blended. Then, add the water and vanilla the same way.
- In a small bowl, whisk the flour, the cinnamon, the soda and the salt together. Add to the butter and sugar mixture, and mix with the spoon until it becomes thick.
- Add the oats, mix well, and then also incorporate the chocolate, cranberries and almonds.
- Let the batter sit on the counter for 30 minutes so the oats absorb the liquid. Meanwhile, put your oven rack in the middle, preheat the oven to 350°F and grease your cookie sheets.
- Using your food scale, measure 1 oz portions of dough and roll them into balls. (If you don't have a scale, a 1/8 cup measure can do.) Put the balls on the cookie sheets, 2-3" apart and flatten them a little.
- Cook for 12 minutes (until golden), or longer to make them crispier (a bit browned, perhaps 15 minutes). Take out of the oven, let sit 3-5 minutes on the sheet, lift them carefully with a spatula and let them cool on a cookie rack.
- Store in a container with a lid, layers separated by a sheet of waxed paper.
- SUGGESTIONS AND TIPS : You can use old-fashioned oats, semisweet chocolate chips, raisins and walnuts instead. This recipe can be made gluten-free by using GF oats and replacing the flour weight by weight with your favourite GF flour. But don't replace the butter with margarine because it will make the cookies spread out. Or perhaps you could if you reduced the amount of water, I'm not sure. Also, the texture will change greatly while they cool, so don't panic with the initial softness!