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
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!