Grammy's Kitchen · Oatmeal Cookies · Oatmeal Chocolate Chip Cookies
One of 37 oatmeal cookies recipes we measured
from cooking.nytimes.com
It ranks #35 of 37 for edge texture among the oatmeal cookies recipes we compared. 4,178 cooks on cooking.nytimes.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 114% | 95% |
| total sugar | 153% | 172% |
| brown sugar share of total sugar | 61% | 68% |
| egg | 50% | 42% |
| leavener | 2% | 3% |
| salt | 3% | 2% |
| liquid | 30% | 0% |
| mix-ins | 386% | 240% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 3/4 cup/100 grams all-purpose flour |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon fine sea salt |
| 114 g | 8 tablespoons/114 grams unsalted butter, softened |
| 94 g | 1/2 cup/94 grams packed brown sugar |
| 59 g | 1/4 cup/59 grams granulated sugar |
| 50 g | 1 large egg, at room temperature |
| 30 g | 2 tablespoons heavy cream or milk |
| 9 g | 2 teaspoons pure vanilla extract |
| 134 g | 1 1/4 cups/134 grams old-fashioned rolled oats |
| 189 g | 1 cup/189 grams semi-sweet chocolate chips |
| 63 g | 1/2 cup/63 grams chopped pecans or walnuts (optional) |
Method: 4 steps, published by cooking.nytimes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I added finely chopped walnuts. I followed the directions exactly. This is an excellent recipe. ( OK I may have put in another heaping tablespoon of brown sugar because I like that taste.) I worked in a bakery for years and you really do need that hand mixing” — a cook
“To the doubters, just try making this recipe by hand. On occasion it's nice not to drag out the heavy Kitchen Aid. The butter should be room temp as stated, and then you won't have any problems, it literally took me 3 minutes to blend my sugar and butter to a ” — a cook