The Holy Grail: The Perfect Oatmeal Cookie

We’ve all made oatmeal cookies that taste like hockey pucks. And then we’ve tasted dream oatmeal cookies, ones that are chewy and full of flavor.

Well, one day, in 2010, I screwed up the recipe off the Quaker Oats container and made a perfect batch of oatmeal cookies. Soft and chewy with a bit of crunch, family and friends loved them and agreed they were the best oatmeal cookies ever.

A few months later I cooked up another batch from the same recipe and they were dreadful, like hockey pucks.

And so began my quest for the Holy Grain, the perfect oatmeal cookie.

I did recall that I ran out of oats while making those perfect cookies — so I’d substituted some steel cut oats and they gave the cookies a great crunch. And maybe I’d forgotten to add the second egg called for in the recipe? Had I used dark brown or light sugar? Had I added 1 cup of white sugar instead of the ½ cup detailed in the recipe? 

After some trial and error, I think I found the Holy Grail: the perfect oatmeal cookie. I hope you agree!

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