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The Ultimate Oatmeal Raisin Cookie Challenge
We are looking for the best cookie that has a nice crispy outside while maintaining a chewy inside.
Recipes and comments so far:
| RECIPE TITLE | COMMENTS | MADE BY |
| Oatmeal cookies the size of plates (Best of better baking .com cookbook) |
I used a 1/3 cup scoop for the cookies and
ended up with 10. I cooked them for 14 minutes. I didn't use the
coconut. I thought these were really good, chewy on the inside and
slightly crunchy around the edges. A nice combination of oats and
raisins with a slight hint of cinnamon. |
Lonetree1353 |
| I thought the "dinner plate" ones
were not all that great. They were not crisp enough on the outside. They
were kind of sticky with a little crispness around the edge. I like my
cookies to be crisp outside and chewy (but not sticky) inside. I also
thought the taste was just ok. |
Valchemist | |
| Oatmeal Raisin Cookies
( Maples Inn Bar Harbor) |
They were definitely more crunchy on the outside than the oatmeal cookies the size of plates and nice and chewy on the inside. I pressed these cookies down with a wet fork before baking hoping to get a crunchier cookies. The first batch I left as is and they are a bit more crunchier flattened. I also soaked my raisins in hot water to soften. | Lonetree1353 |
| The Maples Inn Cookies were very good. Nice
texture - crisp outside and chewy (but not sticky) inside. The taste was
good, too. There was a nice oatiness to them due to the good amount of
oatmeal. |
Valchemist | |
| Grandma's Crispy Oatmeal Cookies
(www.acplace.com/recipes/oatcookie.html) |
I made Grandma's crispy oatmeal cookies that I got off the net. My Scottish Grandmother would have loved these but alas these were not comparable to what I have had before. The texture of the cookie was fine. A nice oat flavor but more like oat cakes. They would be good sandwiched between a date filling. I am not sure where the "crispy" part came in but mine were not crispy at all. I should have realized when it said to "roll" them out. I didn't add raisins as I thought I would have a problem rolling them. | Lonetree1353 |
| Toasted Oatmeal
Cookies
(Southern Living years ago) |
This is not a keeper for me. The cookie does
have a crunch and that's probably from toasting the oatmeal; cookie is
really flat and I believe that is from melting the butter and not mixing
the soft butter with sugar to give volume; I also am a bit skeptical
with only 1/2 cup flour. I added raisins instead of nuts which should
not have affected the recipe. Because the cookie is so flat the raisins
look like little mountains protruding from the flat grounds. Don't waste
your oatmeal and butter for this one. |
Mamasue |
| Sara Foster's Classic Oatmeal Raisin Cookies | I think, IMHO, these are the best so far. My
taste test was from right out of the oven. A hint of nutmeg was a nice
touch and the cinnamon was a bit more pronounced than the Maples Inn
ones. Definitely more crispy on the outside but soft on the inside. I
used my ice cream scoop (must look harder for some cookie scoops next
time I go off the island). I flattened to 1/4 inch and cooked them 18
minutes. |
Lonetree1353 |
| Toasted Oatmeal Cookies
( Betty Crocker Ultimate Cookie Book) |
I loved the crunchiness and the taste of the
toasted oats. The toasted oat taste was definitely unique. Yum! The
cookies tasted slightly butterscotch-y, too, as a result of all the
brown sugar. The only problem was that they spread out and were quite
flat. not completely flat as a pancake (ie. not "lacy"), but
pretty flat. They did have a nice crispness to them and they were also
chewy/sticky. So the texture was good (I like the crisp/chewy combo),
but certainly not perfect (too flat and a bit sticky). I should note the
following, however: I didn't wait for the oats to get completely cool
before adding to the batter, so that *may* have made the batter a bit
more runny and they *may* have spread more as a result of that. but
really, I think the spreading was due to the high amount of butter
compared with flour. the typical oatmeal cookie recipe has a flour to
butter ratio of 1.5 to 1 and this one had a 1 to 1 ratio. more butter
meant more spreading. |
Valchemist |
| Toasted Oatmeal Cookies
(www.angelfire.com/tx/reddingfamily/toastedoatmeal.html) |
Ok.
I have a definite contender for "the best" oatmeal cookie
here. They are great. They didn't spread as flat as the Betty Crocker
ones. They weren't thick, but they definitely were not flat. They were
just right. There were two reasons these weren't flat. one was because
of the buttermilk (I have noticed that recipes with milk tend not to be
flat). The other was that there was a lower ratio of butter to flour in
this recipe as compared to the Betty Crocker recipe. There was also a
nice and crunchy outside and a chewy inside...perfect texture! The
toasted oat taste was nice. Unfortunately, the toasted oat taste wasn't
as strong in this recipe as it was in the Betty Crocker recipe, though,
because there weren't as many oats in this recipe. These are a bit
sweeter than some other oatmeal cookie recipes I have tried. The taste
might not have been quite as good as the Betty Crocker recipe, but
overall, these are better because of the texture.
Additional comment: I was really curious how our results could have been so different. well, I realized that I had accidentally mixed the baking powder and soda in with the flour and so I wasn't able to mix those two ingredients in with the butter as specified by the recipe. When I tried the cookies again, I did it correctly and lo and behold, the cookies were actually thicker. but they were not at all puffy or cakelike. they were just perfect! thick but still dense and chewy. even better than the first time around! |
Valchemist |
| They were very flavorful, but rather cakey. I
really liked the deep flavor, but was surprised at how tender these were
compared to other oatmeal cookie recipes which seem chewier. All in all,
these were very good, but I did notice the low ratio of oatmeal to
flour. In some ways, these were almost like little spice cakes rather
than oatmeal cookies. I've noticed this with just about all
buttermilk-containing cookies -- they're puffy, tender and cakey. |
claire797 |
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| Toasted Oatmeal Cookies
(www.cooksrecipes.com)
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I find that a cookie dough with a balance of
butter and shortening produces a cookie with body and firmness and also
a crunchy cookie on the outside with chewiness on the inside. That is
the perfect cookie that I look for visually and for taste. I didn't have
buttermilk and was in the mood for baking this morning. I downloaded the
recipe below a few days ago and decided to make this one first. This cookie has all those qualities that I stated above and more. The cookie has the balance of spice, crunch of oatmeal, raisin (I used currents because that's all that I had on hand) If I was to rate this on a rating of 1 to 5 then I would give it a 4.5 (just to leave room for future recipe). |
Mamasue |