I’m a sucker for the perfect cookie, but the perfect cookie is elusive. Not only is the ratio of ingredients going to affect your final product, but also the baking time, baking temperature, whether or not you push the cookie dough down before baking, etc. All of these simple differences make for completely different cookie results. I made these days ago and they’re still as soft and chewy as the day they were baked! I’ve substituted medjool dates for the raisins because why not?
Playing with the styling food styling and lighting a bit more here, set up is outside on the balcony.
- Indirect sunlight
- Handheld gold reflector
- Timer mode shooting
- Cutting board propped up at the back, tilting toward camera
The Perfect Oatmeal Cookies: makes about 1+1/2 dozen small cookies
1/2 cup butter, soft
2/3 cup brown sugar
1 TB vanilla
3/4 cup flour
1/2 tsp soda
1/2 tsp cinnamon
1/4 tsp salt
1+1/2 cup oats
1/2 cup medjool dates, chopped, packed
-Blend together your butter, sugar, egg, and vanilla with a spatula until even and smooth.
-Whisk together your flour, soda, cinnamon, salt, and oats.
-Fold your dry ingredients into your butter mixture until almost completely combined, but not quite.
-At this stage: add your chopped dates, and continue mixing until evenly incorporated.
-Place your cookie dough in the fridge (for at least one hour) and preheat your oven to 375 F.
-After your dough has rested one hour in the fridge- roll cookie balls 2 TB each in size, and squish them down with the palm of your hand on a silicone baking tray or parchment lined sheet pan.
-These cookies won’t spread much at all so keep that in mind, you can leave 1 or 2 cm between each of them on the tray and have no ‘giant pancake’ issues 😉
-Bake the cookies for about 6 mins, then rotate the tray and baking approx another 6 mins depending how crispy you like the edges. Cool on a wire rack 20 mins.
-To store: place cookies in a sealed plastic bag, suck out some of the air, and seal shut. Keeps about one week!