This is not an ordinary Oatmeal Cookie,
because it has a surprise ingredient, crispy rice cereal. Rice cereal has
a delightful crispy crunch which adds even more texture to this soft and
chewy cookie with wonderfully crisp edges. Besides the rice cereal and
rolled oats, chocolate chips are added, and you can use semi
sweet, bittersweet, milk or even white chocolate chips. Terrific with a glass of ice cold milk.
Now, I will say that this
Oatmeal Cookie batter also contains a few other unusual ingredients.
First, I have added a teaspoon of instant ground coffee, which I
think adds a pleasant hint of coffee flavor. (You can, however, leave it
out.) I also included 1/2 tablespoon of light corn syrup (can use honey,
golden syrup, or glucose) which contributes to this cookie's soft and
chewy texture. (Again, you can leave it out.) Once the batter is made, the next step is to form the
cookies. If the batter is firm, you can make the cookies straight away. If
you find the batter a little soft, refrigerate for about an hour, or until
firm. In fact, if you don't want to bake all the cookies right away, you
can cover and refrigerate the batter for a few days and bake the cookies when you have a craving.
So, should you use old fashioned or quick-cooking
rolled oats? My personal preference is to use old fashioned. Because while
both types start with
oats that are cleaned, toasted, and hulled to become what we call oat
groats, old fashioned rolled oats have a thicker texture. And that results in
a wonderfully chewy oatmeal cookie.
Oatmeal Cookies: Preheat
your oven to 375 degrees F (190 degrees C).
Line two baking sheets with parchment paper, or lightly butter or spray with a
non stick vegetable cooking spray.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add
the sugars and beat until smooth and creamy (about two minutes). Add the eggs, vanilla extract,
and corn syrup, and beat until well combined.
Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda,
salt, and ground coffee (if using). Add the flour mixture to the creamed mixture and beat
until incorporated. Stir in the oats and chocolate chips, and then gently stir in the rice cereal. If
the batter is really soft, cover and refrigerate until firm (about one hour).
For large cookies,
take a scant 1/4 cup (40 grams) of batter (I use a cookie scoop), and place the cookies
about 2 inches (5 cm) apart on the baking sheet. Flatten the cookies slightly
with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies
for about 10 - 13 minutes or until golden brown
around the edges but still soft in the centers. For chewy cookies, slightly
under bake. For crunchy cookies, bake a few minutes longer. Remove from oven and
let the cookies cool a few minutes on the baking sheet before transferring them
to a wire rack to finish cooling. Can be stored in an airtight container for 3-4
days or they can be frozen.
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