I’m very particular when it comes to oatmeal cookies – I don’t like raisins in them – don’t like cinnamon in them – don’t like cakey oatmeal cookies. I don’t think I’ve had a “perfect” oatmeal cookie since I was a kid, and to be honest, I don’t even remember who made the last perfect one I had. But “perfection” is very subjective, isn’t it? I do know that I like my oatmeal cookies thin and crispy and chewy rather than soft. So when I saw this recipe on the Taste Buds blog, going by the picture it looked just like the texture I was looking for. A quick scan of the ingredients – no cinnamon. Chocolate chips (which I don’t want in my oatmeal cookies), but no problem, I can work around that. So I modified her recipe very slightly to take out what I didn’t want, and add in what I do. So the final cookie? Oh, so very close. The texture is right, the flavor is mostly right, just need to work on making them taste a little more like oatmeal.
I’m submitting this to the Sunday Snacks event, hosted by SnackORama.
Crispy, Chewy Oatmeal Walnut Cookies
slightly modified from Taste Buds blog
1 c. butter, room temperature
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 eggs, room temperature
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick-cooking rolled oats
1 c. walnut pieces
Combine dry ingredients; set aside. Cream butter and sugars together until fluffy, 2-3 minutes. Add vanilla and eggs and mix until well combined. Add dry ingredients and mix until just combined. Stir in oats and walnuts. Bake at 350 degrees on greased or lined cookie sheets 10-12 minutes.