Not Your Mother’s Oatmeal Cookies
Did we mention we love cookies around here? Well, it’s worth mentioning again…especially because today is National Oatmeal Cookie Day!
While we love our many varieties of oatmeal cookies, we are certainly not traditionalists. Read: we don’t like raisins in our oatmeal cookies. We know…heretical, right? Who doesn’t like raisins in their oatmeal cookies? Fortunately, there are a plethora of oatmeal raisin cookie recipes out there on the web for all you raisin lovers. We’ll be sharing something a little different with you today!
These are two of our favorite non-traditional oatmeal cookie recipes. The first does include fruit – we just use dried apricots in place of raisins. These are chewy with a little bit of tartness from the apricots. So delicious! In fact, you can substitute any dried fruit you like in place of the apricots as long as it’s chopped into pea-sized bits.
The second recipe is a lace-like cookie made with brown ale. This recipe is based on an oatmeal stout cookie that was made by one of our local markets for a brief time around St. Patrick’s Day. We desperately wanted more of them but didn’t have the recipe. Trying to recreate them turned into a labor of love involving many iterations of recipe refinement. We ended up with a similar cookie that’s just as yummy! The best part is that we can make these whenever we want.
Get your glass of milk (or tea or coffee) ready!
Oatmeal Nut Brown Ale Cookies
- 2 cups dark brown sugar
- 1 cup (2 sticks, 16 Tbsp) butter, softened
- 2 tsp vanilla extract
- 1 egg
- 3 Tbsp brown ale (we use Samuel Smith’s Nut Brown Ale)
- 1 ½ cups flour
- ½ tsp baking soda
- ½ tsp salt
- 3 cups rolled oats
Preheat the oven to 350 degrees.
Cream the butter and brown sugar until fluffy. Add egg, vanilla extract and ale and mix until well combined.
Add the flour mixture and the oats to the butter mixture and mix until combined.
Scoop dough in 2 Tbsp mounds (we use a #30 scoop) on a baking sheet, at least two inches apart.
Bake for 12 minutes. Cool cookies for 5 minutes before removing them from the tray to a cooling rack.
Makes 4 dozen cookies.
Best Oatmeal Cookies with Dried Apricots
Best Oatmeal Cookies with Dried Apricots
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup (2 sticks, 16 Tbsp) butter, softened
- ½ tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 2 cups quick cooking oats
- 1 tsp baking soda
- 2 cups flour
- 1 ½ cups dried apricots, cut into small pieces
Preheat the oven to 350 degrees.
Cream the butter and both sugars until fluffy. Add eggs, vanilla and almond extracts and mix until well combined.
In a separate bowl, mix together the oatmeal, flour and baking soda.
Add the dry ingredients to the butter mixture and mix until combined. Stir in the apricots until evenly distributed.
Scoop dough in 2 Tbsp mounds (we use a #30 scoop) on a baking sheet, at least two inches apart.
Bake for 10 minutes. Cool cookies slightly before removing them from the tray to a cooling rack.
Makes 3 dozen cookies.
