Oatmeal Cookies from Dorie Greenspan

Oatmeal Cookies - made dough January 11, 2022, modified from Baking with Dorie by Dorie Greenspan

2 cups (272 grams) all-purpose flour

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

2 1/2 cups (300 grams) old-fashioned oats (not instant)

2 sticks (8 ounces, 226 grams) unsalted butter, room temperature

3/4 cup (300 grams) packed brown sugar

1/3 cup (67 grams) granulated sugar

1 teaspoon fine sea salt

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1/4 cup (60 ml) honey

1 cup semisweet chocolate chips

1 cup milk chocolate chips

1/2 cup caramelized cocoa nibs

1. In a medium bowl, whisk together flour, cinnamon, baking soda and oats; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment on medium to medium high speed, beat together butter, brown sugar, granulated sugar and salt until well combined and creamy.
3. On low speed, add eggs, one at a time, beating until just combined. Add honey and vanilla; beat until combined.
4. Add flour mixture in 3 additions, mixing on low speed after each addition, until just combined. Fold in chocolate chips and cocoa nibs.
5. Cover with plastic wrap and chill in refrigerator for at least 30 minutes. Once chilled, portion into dough balls and flatten slightly into thick discs. Cover and refrigerate or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and evenly space dough balls. Bake for 11 to 13 minutes or until edges have set and middles are barely past the raw stage. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely. 

I've always had good experiences with recipes from Dorie Greenspan. They're straightforward, easy to make (or at least I just choose the easy recipes, ha) and they turn out amazingly delicious.

This oatmeal cookie is no exception. I don't make oatmeal cookies as often as I do other types of cookies (chocolate chip, snickerdoodle, red velvet, chocolate chocolate and so on) so I'm certainly no connoisseur of them. But I can tell you these smelled so good coming out of the oven and their taste didn't disappoint.

Lots of goodness, the edges were crisp and, by dint of being an oatmeal cookie, was satisfyingly chewy. I added a combination of regular semisweet chocolate chips, mini semisweet chocolate chips and caramelized cocoa nibs. No lie, those added to the goodness of these cookies as well.

I like sending oatmeal chocolate chip cookies in military care packages for Soldiers Angels because they're typically sturdy and ship well. Thanks to another angel baker volunteer, I also got the idea to pack them in these individual "thank you" cellophane cookie bags. 

I wrapped each cookie in plastic wrap, put one in each cookie cellophane bag, vacuum-sealed 6 individual cookie bags in a sealer package and placed each vacuum-sealed package in a ziploc freezer bag. Which then all got packed into a priority mail shipping box lined with another plastic bag. I was doing everything possible to keep these cookies from sand, dirt, dust and air so that they'd arrive in good shape. Hopefully they will as (again), these were really good oatmeal chocolate chip cookies. Another winner from Dorie Greenspan,