Date Oatmeal Cookies

Published January 1, 1997.

Why this recipe works:

We developed our oatmeal cookie recipe in order to get a big, chewy cookie with lots of real oat flavor. To get there, we made a few changes to the conventional oatmeal cookie recipe: First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn… read more

We developed our oatmeal cookie recipe in order to get a big, chewy cookie with lots of real oat flavor. To get there, we made a few changes to the conventional oatmeal cookie recipe: First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended in most oatmeal cookie recipes, revealing more oat flavor. Third, we made our cookies really big, doubling the amount of dough most recipes recommend dropping onto the cookie sheet. We had learned that small cookies tend to be dry; by increasing size, we got more moisture and more chewiness. Fourth, we increased the sugar in our cookies, and this made a huge difference in terms of texture and moistness.

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Makes 16 to 20 large cookies

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Ingredients

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