Ginger Oatmeal Cookies
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Appears in Cook's Illustrated January/February 1997
Why did it take six months to develop the right recipe for a chewy, thick, buttery oatmeal cookie? Well, it all started and ended with the back of the Quaker Oats box. . . .
WHY THIS RECIPE WORKS
We developed our oatmeal cookie recipe in order to get a big, chewy cookie with lots of real oat flavor. To get there, we made a few changes to the conventional oatmeal cookie recipe: First, we substituted baking powder for baking soda. The...
