Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV
We wanted to improve the classic recipe from the Quaker canister. Our method is chewier, moister, and easier to make.
Many oatmeal cookies are dry, cakey, and overly spiced. To make ours dense and chewy, we combine unsaturated fat (vegetable oil) and saturated fat (butter) in a ratio of nearly 3 to 1, and we reduce the proportion of flour. Adding an extra ...