For some variations, would you add shredded coconut? You will love yourself too. (This statement probably doesn’t surprise many of you!) These cookies are amazing!! Can these cookies work as bars? This helps dark brown sugar have a more deep, complex flavor that’s closer to toffee or caramel. Made this no nuts but used dried cranberries…so very good and not difficult…plus alot healthier than chocolate chip…even good for breakfast with coffee…yum..also had to bake 14 minutes.. perfect, Wow! I will try with pecans and raisins when my bag of craisins runs out! I substituted dried Michigan cherries for the raisins. I did cook each batch for 14-15 minutes – 2 full baking sheets made about 4 dozen cookies the last time – I doubled the recipe after the first batch and freeze about 3 dozen cookies in separate sealing bags – 1 dozen in each bag. Just make sure you drain them well after soaking them. Once upon a time, I went to culinary school and worked in fancy restaurants. The molasses gives it a richer, deeper flavor than white sugar and also makes the sugar very moist. Step 1. https://www.cookingwithcarlee.com/2018/04/brown-sugar-oatmeal-bars.html If yes, how much ahead? This variation on oatmeal raisin cookies is one of them (see also Secret Ingredient Chocolate Chip Cookies and Supernatural Brownies). Light and Dark Brown Sugar Chocolate Chip Cookies. . Cookie Butter No Bake Cookies Sugar Spun Run. All the other “good” or “pretty good” recipes have been thrown away. Great oatmeal cookie recipe! Hope that helps! It's great for sprinkling on toast or oatmeal because it's dry and doesn't clump, but I don't recommend it for baking. This promises a softer oatmeal cookie. Hi Amy, I’m obviously weighing in too late to be helpful – I’m sorry! I was going to buy some rolled oats, then I add brown sugar and water right? Optional toppings: Fresh berries and chopped nuts. I have a lot to do over the next couple of days and wonder if I can make the dough ahead of time and put it in the refrigerator? For some reason, all my cookies come out flat on the pan – not just this recipe but any cookie recipe that I’ve tried. I have been searching forever for the PERFECT oatmeal cookie. It is a milder alternative to the deeper flavor notes and darker color that dark brown sugar brings. I’m done.” These are not your ordinary oatmeal cookies. Good. The only changes I have made were to use walnuts and craisins, instead of pecans and raisins! This is the best oatmeal cookie recipe I’ve ever tried! Very tasty and pretty healthy. I made these cookies today for my husband. You bakers out there know that it can take many attempts to get it just right, but once you find that perfect recipe, it’s your go-to forever. Recipes for oatmeal cookies and chili, ... 1 cup dark brown sugar, lightly packed. When a recipe doesn't specify, use light brown sugar, which has a less pronounced molasses flavor. Thank you, Jenn! Add the eggs, one at a time, mixing well after each addition. Yummy all ways ! Froze half of the batter for a treat another day. Wonderful chewy consistency but even with just 3/4 C. brown sugar these are way too sweet for my taste. With a wonderful buttery flavor and the edges are a bit crisp which gives a great texture. The data is calculated through an online nutritional calculator, Edamam.com. Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula. So eating breakfast is never in my routine, that is why I need quick and easy recipes. If there’s extra space in the container, fill it with crumpled paper towels or waxed paper. Regular chocolate chip cookies are a bonafide crowd-pleaser, but they don’t hold a candle to the texture, chew, and toasty flavor of its oatmeal counterpart.. White granulated sugar just doesn’t have the same depth of flavor. Brown sugar is white granulated sugar that has had cane molasses added to it. These cookies came out chewy gooey, buttery and pecan flavored and the texture just what I and my family were looking for. Light Or Dark Brown Sugar In Oatmeal high blood pressure is a serious condition that if left untreated can lead to damage to your heart blood vessels kidneys and other parts of your body. Is there anything I can do aside from throw everything out and start over?? Home » Light and Dark Brown Sugar Chocolate Chip Cookies. Stir in the oats and bring mixture to a boil. Regretfully, I over cooked them, So they were not soft after they cooled, my mistake, should have followed the recommended time , still they were delicious Definitely will make them again! In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Use it for syrups, glazes, or sauces, or take advantage of its crumbly nature by using it as a topping for oatmeal, yogurt, fruit, and cobblers. That is my daily routine. Add eggs, one at a time, scraping the bowl after each one. Thank you. • Light brown sugar includes 3.5% molasses and dark brown sugar almost twice that amount- 6.5%, but it is up to you to choose light or dark brown sugar in your recipes as they are similar in flavor. Be careful not to overcook these: oatmeal cookies get very crispy if baked too long and you’ll enjoy them so much more if they are slightly chewy. They will love you for this. Trust me! If your raisins/currants are hard, you can soak them in hot water for about 10 minutes before incorporating them into the recipe. I made mine a little more crisp. I always like to make oatmeal from scratch, because that way I get to control the ingredients and the amount of sugar in it. Once again, Jenn, you’ve nailed it. white chocolate chips, instant oatmeal, unsalted butter, light brown sugar and 6 more. They turned out exactly like you described, soft and chewy in the center and lightly crunchy on the outside! I used a mix of dark and milk chocolate chips for a little more interesting flavor. This gives the dark brown sugar a stronger flavor with a sweet, caramel undertone. If your household uses a lot of light brown sugar, you may find yourself out of it right when you need it most. BUT Once Upon A Chef’s recipe is by far the BEST! Chewy with the perfect slightly crispy edges. Position two racks in the middle of the oven and preheat to 350°F. I’ve been using a small batch farm organic flour. (Did … These are definitely perfect cookies and my husband’s favorite. • If your recipe requires you to use brown sugar, anything else other than brown sugar will change the flavor and texture of your cooking. I find that I have great luck baking with King Arthur flour. These are one of my favorite cookies! Adults and kids loved them. https://www.allrecipes.com/recipe/265505/maple-and-brown-sugar-oatmeal Dark contains more molasses and has a higher moisture content. Replace each cup of packed light brown sugar with 2/3 cup of packed dark brown sugar and 1/3 cup white sugar. Hope your father enjoys! How did the cookies turn out? I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white. This site uses Akismet to reduce spam. The added crunch of the pecans is a bonus! Any tips on the best way to mail these cookies? It is also a popular ingredient in body scrubs, because its granulated texture works to exfoliate dead skin cells and dirt form the skin’s surface, and the scent is pleasant. Disclosure and Privacy Policy. (And glad you like the cookies!). In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Hi Jenn, I love your recipes!! However, more molasses does mean dark brown sugar has slightly higher levels of acidity and moisture. Drop the dough into 1-1/2-tablespoon mounds onto the prepared baking sheets. (Flour is pre-sifted nowadays so you can skip that step.) The difference between light and dark brown sugars is the molasses content. They are truly wonderful and my niece keeps on asking for more! The other big difference is that they are sweetened entirely with brown sugar, which gives them fabulous flavor and makes them slightly crispy on the outside and deliciously chewy on the inside. Brown Sugar Cinnamon Oatmeal. Followed the recipe with one variation…added a heaping 1/2 cup of toffee bits. In the bowl of an electric mixer, combine the butter and brown sugar. Eggs: 2 eggs help bind everything together. For recipes that call for dark brown sugar, all molasses is the best choice. Garnish with optional toppings, if using, and serve warm. Mix together the flour, salt, and baking soda in a medium sized bowl. I just happened to have a huge bag of craisins I was not planning to use for the intended purpose, and didn’t have enough pecans the first time I made the cookies. Though typically interchangeable, dark brown sugar has a higher concentration of molasses than light brown sugar. I love to bake and especially love to find end all, be all recipes for classic American desserts. Hi Jenn, The batter was a bit crumbly but they actually came out pretty good! and brown sugar are wonderfully balanced. Thank you! Line two baking sheets with parchment paper. old-fashioned rolled oats (do not use quick cooking or instant oats), all-purpose flour, spooned into measuring cup and leveled-off, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Position two racks in the middle of the oven and preheat to. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds. Do not over-mix. Light brown sugar usually contains 3.5% molasses and dark brown sugar usually contains 6.5% Turbinado, Demerara and muscovado are three types of brown sugar commonly found in the market today. I made them with chocolate chips instead of raisins since that’s all I had on hand, but I kept thinking they would be PERFECT with raisins. In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt. Simply delicious! It is beyond perfect! These cookies were delicious (despite two kids and my husband originally not wanting oatmeal cookies especially ones with raisins and pecans lol). Learn how your comment data is processed. Literally the first time I haven’t been thrilled with one of Jenn’s recipes. The five I made for this week were raisin with pecan, apricot with pecan, date with brazil nut, walnut with pineapple and papaya, and almond with prunes. They were a big hit so I am glad I kept some at home for my hubby. I added 1/2 tsp of cinnamon… love the flavour it gives to this delicious cookie! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Definitely a keeper, as all of Jenn’s recipes are…. The ingredient that separates brown sugar from the others is molasses, added after white sugar is refined. It’s the first time I’m making these and I am making them for my father, so I am a little nervous. Delicious easy to follow. Excellent recipe! As soon as I tasted these cookies out of the oven, I said, “That’s it! We are mailing them to him since we can’t go up to Pennsylvania to visit him. Made these today and are almost gone! Mine are so small and hard. The difference between light and dark brown sugar is simply the amount of molasses each contains. Since my husband’s favorite cookies are Oatmeal Raisin, I have tried many recipes. I think you could make them into bars — I’d recommend a 9-inch square dish. I have made these cookies 5 times in the last 2 months! For light brown sugar, that usually means 3.5% molasses. So glad you (and your niece) like them! I really like them even without any chocolate in them! https://glutenfreebaking.com/gluten-free-oatmeal-cookie-recipe Alright, I’m saying it. Your email address will not be published. These fabulous oatmeal cookies are slightly crispy on the outside and deliciously chewy on the inside. Brought these to a friend’s home for a socially distant dinner. Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I have a few questions on these cookies, do you shift the flour? Strawberry Overnight Oats with Greek Yogurt, Peanut Butter Chocolate Chip Cookies (No Flour). Now off to make the brownies! Do you have any advice as to why this might be happening? If so, which flour(s) did you use? https://www.allrecipes.com/recipe/230511/light-or-dark-brown-sugar . Each time they turned out perfectly! Family thought they were delish. They are absolutely delicious and came out exactly as described by Jenn. My husband likes chewy cookies & I like crispy , so this is a perfect cookie for both of us & they are delicious. You make cooking and baking so much fun, thank you!!! I couldn’t be more pleased with this recipe. Hi Corinne, What brand of flour are you using? Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Choose this option if you want to reduce the molasses taste in your baked goods by cutting the dark brown sugar with white as a replacement for light brown. Nutritional information is offered as a courtesy and should not be construed as a guarantee. This recipe is a keeper. Dark brown sugar in the cookie really added such a nice almost caramel/butterscotch flavor. I find this recipes beautifully created, decadent tasting and yet so beautifully presented. And here it is! Yes, I think it would be fine to add a little coconut. In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt. Can’t wait to try that out. I’d suggest giving King Arthur all-purpose flour a try. I’m normally not a big fan of oatmeal raisin cookies but I cannot stay out of these. 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