How to make a soft oatmeal cookie??

[chicagoamy]

Does anyone know the secret(s) to how to make a soft oatmeal cookie???

[claire797]

I think the secret is just picking the right recipe ;).

Seriously, I don't know the exact proportions of what to what which makes soft cakey cookies. I've been on a major oatmeal cookie kick as of late and have had mixed results. Haven't learned a thing! The things I think will be cakey come out chewy and flat .:confused:.

The good news is, there's a recipe here on the board for Crescent Dragonwagon's Dairy Hollow House Cookies and those always come out soft for me. They're not a cakey cookie if you're looking for cakey and high, but they're definitely soft.

http://www.dragonwagon.com/11oatmeal_cookies.htm

The Famous & Much-Loved Dairy Hollow House Oatmeal Cookies


Back in the inn days, we used to have a giant cookie awaiting guests at check-in, with another provided each day. The type of cookie varied day to day, but in cold weather, was always served with a carafe of hot cinnamon-laced cider and in summer, a frosted pitcher of Iced Herbal Cooler.

Many guests thought we saved the best cookie variety for last --- a substantial, delicious giant oatmeal cookie, one per guest, bagged up and given at check-out, offering something good to nibble on, on the way home.

Though the inn is no more, this recipe ( an adaptation of one which appeared in Betty Crocker's Red Spoon Collection Cookbook) lives on. Please also see Crescent's Variation (Orange-Apricot Oatmeal Cookies), which follows.

Dairy Hollow House Oatmeal Raisin Cookies

Ingredients:

1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
3/4 cups butter, softened
3/4 cups shortening
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoons baking powder
3/4 teaspoons salt
4 1/2 cups regular (not instant) oatmeal
3 cups unbleached white flour
1 1/2 cups raisins
1 1/2 cups chopped nuts (walnuts or pecans)

1. Preheat oven to 375 degrees.

2. Cream together sugars, butter, and shortening, then beat in eggs and vanilla. Combine soda, cinnamon, baking powder, salt, oatmeal, and flour. Stir all but 1 cup of this mixture into creamed sugar-egg mix. Toss the 1 cup flour mix with the raisins and nuts.

3. Scoop up dough in large (#12) ice cream scoop onto greased or Pam-sprayed cookie sheet. Leaving a few inches between cookies. Bake until light brown (best when under-baked so slightly chewy), about 8 to 10 minutes. Remove from cookie sheets right away. (For conventionally sized cookies, scoop by rounded teaspoonfuls, and bake 6 to 8 minutes).

NOTE: Batter can be frozen in scooped-balls, then baked off straight from freezer (keep your eye on them -- bake about 12-14 minutes).

Yield: about 21 very large cookies (or about 72 if scooped out by rounded teaspoonful).

CD's Variation

The above makes a very good classic American oatmeal cookie. But CD, who can't leave well enough alone, prefers the following: omit cinnamon, substituting 2 teaspoons finely grated orange rind and adding 1/2 teaspoon almond extract. Substitute finely chopped dried apricots for raisins, and chopped almonds for walnuts or pecans. This is an excellent tea cookie.

[Kathy B]

I do have a recipe for an oatmeal raisin cookie that is soft and cakey. We really like it. If that sounds like what you want, let me know and I will post it.

[chicagoamy]

soft and cakey is exactly what DH has requested. Thanks so much for the reply!@!

[Kathy B]

I will post it first thing tomorrow!:) Glad to help!

[Chiffonade]

Secret #1 - Use all butter and not butter + shortening.
Secret #2 - Underbake slightly. (Like you would brownies.)
Secret #3 - Store in sealed tupperware style container or ziplock bag.

[claire797]

Originally posted by Chiffonade
Secret #1 - Use all butter and not butter + shortening.
Secret #2 - Underbake slightly. (Like you would brownies.)
Secret #3 - Store in sealed tupperware style container or ziplock bag.

I do all of those things no matter what recipe I follow, so maybe that's why mine are always soft even when I want them crisp!

[Jazzmatazz49]

I believe I remember that honey makes a soft cookie. I love the crispy ones, and have a hard time getting mine to be crisp after the first day!

[Kathy B]

Here is the recipe we use. It is called "Soft Raisin Cookies", but it is an oatmeal cookie with raisins in it. They are different from other oatmeal cookies I have had, because they ARE cakey.


Soft Raisin Cookies

1 c. raisins
1-1/4 c. water

Bring raisins and water to a boil in a small pan. Simmer 10 min; cool. Drain all but 1/2 c. of the liquid.

1 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
2 c. oatmeal (I use quick oats)
1/2 c. chopped nuts

Cream together sugar and shortening. Add eggs and vanilla. Combine flour, soda and cinnamon in a small bowl. Stir into creamed mixture, alternating with reserved raisin liquid. Add raisins, oats and nuts and mix until combined.

Drop by teaspoonfuls onto greased baking sheets. Bake 15 minutes or until lightly browned at 350 degrees. Makes 4 dozen.

Enjoy!

Editing to add that this was my grandma's recipe, so it is pretty old. I have no idea where she originally got it....probably from "the neighbor lady!" :)