Oatmeal cookies are a timeless classic. They are one of the sweet treats many of us have been enjoying since childhood. There are subtle variations from recipe to recipe, producing cookies with varying textures, levels of sweetness, and spice.
History
When the Romans conquered England, they had no idea how hard it would be to fight the Scots, who were invincible. Highlanders were known for carrying oatmeal in their pouches. According to some, the English used to say, “A grain which in England is given to horses, in Scotland supports the people.” With a comment like that, the Scots replied, “England is noted for the excellence of her horses; Scotland for the excellence of her men.” However, they soon realized that their rivals might be on to something as the conflict dragged on. It was only at the end of the 1800s where oatmeal made a turn into the confections department. It first appeared as a cookie in the late 1800s.
Today, outside of eating a bowl full of oatmeal, or adding it to your meatloaf, using oats in cookies is by far the most common use of oats in the United States.
Nutrition
Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals.
The great thing about oatmeal cookies is their versatility. Adding certain ingredients can improve the nutrition of your oatmeal cookie. Dried fruits such as raisins or cranberries will increase iron and potassium. Old-fashioned peanut butter increases protein and healthy fats. Chunks of dark chocolate add flavonoids and antioxidants, which may fight against heart disease. Adding ground flaxseed or chia seeds increases healthy omega-3 fats. Wheat germ or bran cereal crumbs will increase fiber and other vitamins and minerals.
Types of Oats
Oats come in a variety of forms. Understanding the different types and their purposes are essential when buying oats.
Oat groats are unflattened kernels that are excellent for use as a breakfast cereal or stuffing.
Steel-cut oats feature a dense and chewy texture; they are produced by running the grain through steel blades that thinly slice them. They are also called Irish Oats or Scottish Oats.
Old-fashioned oats have a flatter shape that is the result of being steamed and then rolled.
Quick-cooking oats are processed like old-fashioned oats, except they are cut finely before rolling.
Instant oatmeal is produced by partially cooking the grains and then rolling them very thin. Often, sugar, salt, and other ingredients are added to the oats to make the finished product.
Oat bran is the outer layer of the grain that resides under the hull. While oat bran is found in rolled oats and steel-cut oats, it may also be purchased as a separate product that can be added to recipes or cooked to make a hot cereal.
Oat flour is used in baking. It is often combined with wheat or other gluten-containing flours when making leavened bread.
Which oatmeal to use in cookies?
There are three main types of oatmeal to choose from in the cereal aisle of the grocery store: regular oatmeal, quick-cooking oatmeal, and instant oatmeal. What kind of oatmeal is the best for baking? Sometimes, recipes will specifically call for different types of oatmeal, and other times, they’ll simply say “oatmeal” with no explanation. It can be challenging to know what works in a recipe.
Regular oatmeal, also often described as rolled oats, is the most basic type of oatmeal that you can find. This type of oatmeal is made with whole rolled oats that are steamed and then flattened. It lends a slightly chewy texture to baked goods, and the whole oats are visible in the finished product, leading to more rustic looking cookies and baked goods.
Quick-cooking oats are rolled oats that have been coarsely chopped. Breaking them down into smaller pieces enables them to cook more quickly. They have the same flavor as regular rolled oats, but have a slightly finer texture. Cookies that are made with this type of oatmeal tend to look a little “prettier” because they don’t have big oats floating in them, and they give a baked good a uniform texture. Quick-cooking oats can be made at home by pulsing regular oatmeal in the food processor a few times.
Flavor Secret
Before tossing the oats with the other dry ingredients, there’s one extra step that makes a huge difference in flavor: toasting your oats! Before preparing the dough, spread the oats across a large baking sheet and bake in the oven for 15 to 20 minutes, until the oats are golden-brown with a nutty, toasted aroma. This step makes a key difference between a good oatmeal cookie and the ultimate oatmeal cookie.
Soft or Crispy?
Some people like cookies soft and chewy, while others prefer them crispy and crunchy. The trick to a thin, crunchy cookie is using ingredients that allow the cookie to spread during baking. Use a recipe with all-purpose flour, butter, white sugar or corn syrup, and no egg. Unchilled dough will spread more readily and baking the cookies longer will result in a crispier cookie. For soft cookies with a more cake-like texture, use a recipe with cake flour, shortening, brown sugar, and eggs. To keep cookies from spreading as much, resulting in a thicker, chewier cookie, chill the dough before baking. In addition, bake the cookies for less time.
Freezing Oatmeal Cookies
Oatmeal cookie dough will freeze nicely, whether unbaked or baked. Cookie dough can be frozen in a solid chunk or portioned out into balls. Wrap the piece of dough in plastic wrap, again in foil, and place in a plastic bag. Freeze up to six weeks. The batch of dough should be defrosted in the refrigerator.
To freeze dough balls, place them on a cookie sheet in the freezer. Once the cookies have frozen, transfer them to a plastic freezer bag. Frozen raw cookies can be baked straight from the freezer, but may need 1 to 2 minutes extra baking time.
If you like, you can bake the cookies first, then freeze. Wrap the cooled cookies individually in plastic wrap and place them in a plastic bag or store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. They will stay fresh for a year! Label your packages, so you know how long they have been in the freezer! Individual baked cookies will defrost in 30 minutes on the counter.
You can’t beat a classic like oatmeal cookies. Keep them plain and simple, or mix it up with additions like chips, nuts, or dried fruit.
Sources:
- https://jamiegeller.com/holidays/national-oatmeal-cookie-day/, http://www.foodreference.com/html/a-oatmeal-cookies-907.html, https://www.quakeroats.com/extraordinary-oats/keep-your-heart-healthy,
- https://bakingbites.com/2011/05/regular-vs-quick-cooking-oatmeal-for-baking/