I made these cookies a couple weeks ago. I’m not sure why I haven’t shared them yet, but the pictures have been staring me in the face, waiting to see the light of day, and since I found these cookies so freaking good, I thought I better tell you about them.
These were the very first cookies I made using the new mixer. (Have a mentioned how much I love that thing?) I got the recipe from Alton’s book and they are fantastic.
I know everyone has an oatmeal cookie recipe and maybe everyone but me already knows this, but the recipe called for cinnamon. I have never made oatmeal cookies with cinnamon. Now? I’m a believer.
Although, I will say this. The absolute best thing about these cookies were the bottoms.
They were golden brown and buttery and slightly crispy and each bite started with that amazing flavor before leading into the sweetness. I want to eat these cookies for breakfast. I mean, they’re oatmeal. So, what’s the problem? (Other than my expanding waistline?) (Which I don’t want to talk about.)
On a side note, I promised myself that I will only bake once a week from now on. (Because of that thing I don’t want to talk about.) This puts me in a tough spot as far as making a decision about what to bake. There are just way too many options.
Here is the complete recipe. Also, since I’ve become a firm believer in Alton’s baking methods, I’m sharing the following YouTube clips with you. These two clips make up an entire Good Eats episode in which Alton explains his “creaming method.” He uses this method while making nearly all his cookies and now I do the same, even if some recipes suggest otherwise.
Eventually, I want to try all three and hold a taste test. Any volunteers?