In small bowl, dissolve the salt in the hot water.

While the cookies bake, prepare the filling.

Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely. They will look moist don’t overcook (10 minutes is perfect for me).

Transfer to oven and bake for 9-11 minutes, or until just starting to brown around the edges.

This helps to prevent the cookies from spreading out too much in the oven.

Place baking sheet in the freezer for 3 minutes.(I fit three across on my commercial sized baking sheet, two for a smaller baking sheet.) Measure out rounded tablespoons of dough (see recipe notes below for more info) on baking sheet, about 2 inches apart.Add the flour mixture to the creamed mixture and beat until just blended stir in the oats with a wooden spoon.In a large mixer bowl with the paddle attachment, cream butter and sugars until light and fluffy.Combine flour, salt, baking soda, and cinnamon in a bowl.Line at least 2 baking sheets with parchment paper. I tried to substitute butter once and it was a giant failure, so you pretty much have to use shortening.) You definitely get much a thicker and fluffier cookie with them. *UPDATE : After some comments and additional tests I’ve determined that you should use quick oats instead of rolled. The general consensus was that you shouldn’t ever use quick oats in baking because they are too soft.)* 1 1/2 cups quick oats (The original recipe said quick oats but I don’t think it matters that much, my research just said that quick oats are mushier.1 3/4 cups flour (1 1/2 cups for silpat bakers).Prep time: 20 min | Cook time: 12 min | Total time: 40 min I did a second batch with the added flour and I thought that helped significantly with the spreading problem without making them less soft or chewy.Īdapted from via The Craving Chronicles To be fair, I felt the ones on the parchment spread out too much and were a bit thin, so I would recommend increasing the flour by about 1/4 cup if you’re not baking on silpat. I am definitely going to be making my favorite chocolate chip cookies soon because I do think silpat will make those already fantastic cookies even better.īut in this case, I won’t be baking these oatmeal cookies (or any probably) on silpat anymore. So it’s not that I dislike the silpat, but I think it’s important to think about the texture you want your cookies to be and how that’s going to affect them. But let’s say I was making chocolate chip cookies instead of oatmeal, I would absolutely prefer thicker, firmer, smoother cookies. The silpat baked cookies were much thicker and weren’t nearly as soft and it somehow wound up taking out all the texture of the oatmeal (which is kind of magical in and of itself, but not so great if that’s not the effect you’re going for). The point of those cookies is that they are really soft and chewy and textured. Which one looks more like the original Little Debbie snacks? Definitely the one on the right. Silpat on the left, parchment on the right.

You can see the difference between the two cookies: In fact, this showed me exactly why people love silpat so much, but it also showed me that maybe not all types of cookies should be baked on silpat. When I baked these cookies I switched back and forth between a cookie sheet with silpat and one with parchment and I have to say, the ones on the parchment were significantly better. I will reserve total judgment until I’ve made more than one type of cookie on it, but my first feelings about it are mixed. ) So I finally broke down and bought a silpat last week. Once I shoved my cookie sheet in the oven too hard and the parchment slid off and cookie dough splattered all over the hot oven. (Having to trim it to fit the pan, getting it to lay flat, etc. I’ve been using parchment up until now and have been happy with the results, but the set-up is kind of a pain. For those not in the know, it’s a silicone mat that you can place in your cookie sheet and nothing will stick to it (it’s also supposed to be a good surface for kneading bread). Since I got into the whole food blogging world last year I started hearing more and more about silpat and how it was the best thing ever.

Oatmeal cream pie cheesecake