I am continually challenged to bake things so that I may serve a constituency that may be have issues with meat products and/or wheat products, so I am always looking to solve the ‘this is good but not as good as the meat/wheat version.” If we are going to bake something, it’s going to have to be the best version of whatever it is. So it is with Oatmeal cookies, that I have been working on for two years already. I use the King Arthur measure-for-measure gluten free flour, which I think is a revelation for baking, if you are baking for someone who is simply looking to live gluten-free. For someone with a serious gluten allergy (etc.) special care needs to be taken with all of your tools, ingredients and even you. That’s challenging, so take this recipe with a grain of gluten.
18 tablespoons softened butter
3/4 cup brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 1/2 cups gluten free flour
1 tsp baking soda
1 teaspoon cinnamon
1/2-1 tsp ground nutmeg
1.5 cups craisins, soaked in vanilla-water*
3 cups quaker oats, ground in the cuisinart
vanilla powder/vanilla paste to taste (optional)
maple syrup for basting
Heat oven to 375°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well; until no longer gritty
Combine all dry ingredients: gluten-free flour, baking soda, cinnamon and salt oats and craisins; mix briefly by hand to combine (and maybe one or two seconds using your stand mixer)
Use a 1.5 scoop and make big cookies.
Bake at 375 for 10 minutes and finish at 350 for 5-10 minutes. (Depends on if you want really soft or crispy cookies, and the size you scooped them at)
Remove from oven, and after about two minutes, baste with maple syrup.
Many of my readers know about my white-whale like obsession with making an oatmeal cookie like those found at Petsi’s, a bakery in Somerville, MA. I have detailed in previous cookie recipes I have written here and here. In those recipes I discuss how I discovered the missing ingredient was butterscotch extract (heartbreakingly discontinued by Frontier Co-op). However good the cookies may have been, they were not EXACTLY right for some reason. This is despite soaking cranberries, using bread flour, and so much more. Baking has brought out my inner competitive spirit, so I cannot rest until I have cracked the code, and I think I have finally cracked the code.
How? Unlike the other recipes, I started again from the beginning, and by that I mean I did not use my own previous recipes as a base, but experimented with others— I started with the Cook’s Illustrated/Baking Illustrated recipe for “Chewy Oatmeal-Raisin Cookies.” Of course, I changed it a lot since I like cranberries instead of raisins and completely reject their assumption that cinnamon should be jettisoned in favor of nutmeg. And of course, I added Frontier Coop Butterscotch extract, which was the best butterscotch extract anyone makes anywhere. Aside from that, I had to make the following three changes:
Ground Oatmeal! One thing that was stopping me was the use of whole oats. All of the recipes and recipe writers that I respect say to use whole oats because they are better for you and have a better texture. Those things are true, but after sampling and resampling Petsi’s cookies (what I do for you, readers) I realized that the cookie texture did not seem like mine, ergo not whole oats. So, I ground whole oats in the cuisinart (not till dust, but no longer whole). Bingo! Added a great flavor and texture that didn’t feel like someone trying to make me eat oats but not telling me!
More Fat! Their cookies are soft in the middle and crispy outside. I figure they have some other liquid or fat besides butter. Oil? Cream cheese? Lard? Coconut oil? Many of these things were appealing thoughts, but ultimately they all changed the texture or flavor too much. Through research I came across a solution: Sour cream. Doesn’t change the flavor, but added a textural note that was heavily desired.
Vanilla Paste! Oatmeal cookie recipes NEVER have vanilla in them, but I don’t know why. Vanilla makes everything better and my love has deepened when I found Vanilla bean paste, which is great for when you don’t want to add a tablespoon of liquid to your recipe but a plasma like paste is perfect.
Then I was ready.
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
16 tablespoons butter (softened)
2 tablespoons sour cream
1 cup dark brown sugar
1 cup white sugar
2 large eggs
3 cups quaker whole rolled oats, ground by pulsing them in a food processor
1/4 tsp butterscotch extract
1/2 tsp vanilla paste
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Whisk your dry ingredients: flour, baking powder, cinnamon, salt and set aside.
Chop or grind walnuts, add them and cranberries to flour mixture.
In a stand mixer, cream your butter and sour cream about three minutes.
Add both sugars and mix until fluffy.
Add the eggs, one a time.
Add the vanilla paste and butterscotch extract.
Add dry ingredients to the wet ingredients until just combined.
Use a 2-inch scoop to form your cookies.
Bake for about 22 minutes, until the edges are just browned.
Before we start, let me tell me you I know about the recipe under the Quaker oats cap. I’ve made it. It’s good. It makes great cookies and you’re looking for super simple, go ahead and make that one.
And I was fine with that cookie until I had a life changing event: eating an oatmeal cranberry cookie fromPetsi Pies in Cambridge, MA. So head-exploding was the sensation of this cookie that I was driven to the Interwebz to find a recipe that would create a cookie just like it. Of course, the problem with trying to create a copycat recipe is knowing, at a basic level, what goes into it. So I set out to find out if anyone had already tried to do it, or do something close. Sadly, I came up empty but you have to start somewhere. After several batches, I found a good starting place at Frances & Ian. Their recipe was very good, so naturally I started changing it immediately.
For starters, I was going to have cranberries instead of raisins. But after eating Petsi cookies, I realized these were no ordinary Ocean Spray bag o’cranberries. I experimented with soaking them in vanilla for 30 minutes but no, that wasn’t it. I tried unsweetened and non-sulfated cranberries. Still no. Then, I found apple-juice infused cranberries from Whole Foods and those seemed to be good enough– juicy, sweet, but not of sugar.
I needed nuts. Frances & Ian didn’t have nuts, and walnuts are usually the go-to nut for oatmeal cookies. I prefer pecans, but I was trying to create a copycat, so walnuts it was.
Cinnamon- the recipe originally called for 2 teaspoons but that seemed like too much, so I cut it in half.
If you know me, then you know of course I increased the vanilla and salt.
That elusive ingredient. After months of trying to figure out what’s in these incredible cookies I had a revelation: butterscotch. But in what form? Extra brown sugar and butter? Chips? I tried it both ways. First, I melted and 1/8 of a cup of butterscotch chips in a tablespoon of butter and added it to the creamed butter and sugar, and that’s what the picture is of. They were good. But I still wasn’t satisfied. I don’t like the artificial flavored chips—so I found a butterscotch extract from Frontier that was all natural. I added and 1/4 tsp but I think 1/2 tsp is the right amount. You want it enough to be “heard” but not so much that it’s overwhelming the other flavors.
Texture. My brother loves crispy cookies but I like them soft and chewy. This is a seemingly impossible-to-placate schism for cookie lovers and bakers all around the world, but it can be solved easily in the way that grill masters satisfy their distinct needs in adult and child audiences. Steak cooked rare comes off first; steak cooked medium stays in longer. That’s one solution, but what I found was that by making the cookies BIGGER, as Petsi does, you can get a crispy outside and a soft inside, which is really the best of both worlds and makes everybody happy.
When I make them for myself, I use a 1.5 inch scoop, but when I make them for anyone else, I use a 2 or 2.5 inch scoop. This makes them bigger, and more likely to achieve the crisp and chewy outcome.
½ cup butter, room temperature
¾ cup packed dark brown sugar + 1 tablespoon
¼ cup white sugar
1 large egg, room temperature
1 tablespoon vanilla extract
½ tsp butterscotch extract
1 cup all purpose flour, sifted
¼-½ tsp kosher salt (I used ½)
1 teaspoon baking powder
2 teaspoons corn starch
1 teaspoon cinnamon
1 ½ cups rolled oats
½-1 scant cup walnuts, chopped
1 cup cranberries (I used apple-juice infused cranberries)
Make sure you have butter and eggs at room temperature: cold is bad.
Mix together dry ingredients flour, corn starch, baking powder, cinnamon and salt.
In another bowl, prepare your cranberries, chopped walnuts and oats.
Cream sugar and butter, about 3 minutes if you need to time it.
Add your egg, and mix. Then add vanilla and butterscotch extracts.
Then pour in your flour, baking powder, cornstarch, and cinnamon and mix just until combined.
Add the oatmeal, cranberries and walnuts. Mix until just combined.
Remove from bowl and place in cellophane wrap for 30 minutes up till overnight.
After chilling, take out and let come to temperature– this will help scoops melt into a more familiar cookie shape. If you like mound-shaped cookies, then you don’t have to wait.
Scoop cookies onto parchment paper or silicon mat and bake for about 12 minutes at 350. Depending on how crispy you like them (and how old your oven is) you might want to turn them around and give them another 3-5 minutes.
Important: these cookies need to “set up,” meaning that if you try to remove them from the tray before they’ve cooled you’ll have a crumbling hot mess on your hands, and likely everywhere. Let them cool on the tray for at least five minutes and then transfer them to a cooling rack for about five minutes.