I couldn't leave Cookie Monster behind without sharing my recipe for flourless almond butter oatmeal cookies, which bake up super crisp and crunchy.
'oatmeal' on Serious Eats
This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top.
Instead of butter, I use a combination of milk and sour cream in this recipe, which results in muffins that aren't dense or greasy at all. The light one-biters get texture and a little nutritional bump from oats and sweetness from chocolate chips.
These chewy oatmeal cookies have a ton of apple flavor thanks to a combination of apple sauce and chopped apples in the dough.
Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
I love oatmeal cookies in all forms, but adding crunchy salt crystals really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice. They may not be your grandma's oatmeal cookie, but I think that she'd approve.
One of the downsides to being a pastry chef is fighting for oven space, especially when that surprise brunch service comes around. One way I deal with it is doing this make-ahead banana oatmeal bread. Like many baked goods, it actually benefits from a chilling period (freezing included), though you may not be able to resist this fluffy-yet-hearty quickbread straight from the oven.
Like all elite athletes and abject slobs, I understand the importance of staying well carbohydrated; fruits and vegetables are cute, but I stick mainly to the grains, and I take those mostly in the form of beer, whiskey, and pasta. But despite my gravitation toward the crummier end of the natural foods spectrum, I could still make a case for the humble (and rarely fermented) oat as king of grains.
After the craziness of this week, I think everyone needs something homey and comforting. This baked oatmeal is a good choice. It has the texture of a creamy custard topped with oats and studded with chunks of apples.
A few weeks ago I made some White Chocolate Cranberry Oatmeal Cookies for this column which were perfectly chewy, golden, and downright delicious. But why not go further, I thought. Why not use this base to explore the vast possibilities of oatmeal cookiedom? Thus I proceeded to make nine batches of oatmeal cookies. That's right: Same base. 9 easy twists.
When Sweets editor Carrie told me that Krispy Kreme was selling oatmeal, I just assumed the press release read: "We're finally putting doughnuts on top of oatmeal! Finally, guys!!" Would this actually taste good? Doughnuts too porous and will turn all soggy, you say? All valid concerns, but also beside the point. If Krispy Kreme is going to sell oatmeal, they should at least give you the option of a doughnut topping, right?
I had breakfast flings with everything from strawberry frosted Pop Tarts to Honey Bunches of Oats, but the dish I always came back to was Quaker Oats Instant Apple Cinnamon Oatmeal. This is partly because my father continued to buy boxes of this oatmeal week after week—I believe it's on perma-sale at the Shop Rite in Hackensack, NJ in case anyone is interested. Someone had to eat all that oatmeal, and that someone was me.
It's high time that oatmeal be given its chance to shine. Luckily, the sisters who started the adorable Brooklyn pie shop, Four and Twenty Blackbirds, came along and created a chocolate oatmeal pie. It's got a flaky all butter crust, layered with a silky, slightly melted chocolate ganache, a delicious layer of sweet, sticky oats in the middle, and a layer of caramelized, crispy oatmeal on top.
People tend to give me a lot of baking mixes because I write this column. When they see a mix, they think of me. Every year on my birthday and for the holidays, I can count on getting at least one—for pancakes, cookies, cupcakes, and once even for huevos rancheros. Some I use immediately, while others languish on the shelf. It got me thinking: what makes a mix good for giving?
I'm a sucker for granola bars that taste more like candy than anything healthy. You know the type—loaded with peanut butter and chocolate chips. So I was enticed by the notion of a granola cookie bar, described on the box as "part rich, chewy granola bar, part fresh-baked oatmeal cookie."
Target isn't generally thought of as a place to buy food. But in fact, most Target stores have huge grocery sections stocked with just about everything you would find in a conventional supermarket (except produce). They even have their own line of baking mixes called Archer Farms. With Halloween upon us, it's a great time to try out their Monster Cookie Mix, loaded with oatmeal, peanuts, raisins, and chocolate candies.
Given that it's intended for breakfast, this crumble is more fruit than topping. The bright red raspberries hardly need any sugar, and their berry flavor deepens in the oven. The nubby oat topping is buttery and delicious, but think of it like the clusters in cereal—a little goes a long way.
The trick to their height is rolling them into big balls instead of just flinging them down on the sheet, and then letting them chill overnight in the fridge. The final cookies are buttery and extra oaty, and the sprinkling of fleur de sel is an unexpected lip-smacking delight.
These oatmeal cookies remind me of the treats that I loved when I was a kid—the Little Debbie cream filled cookies. I make the filling with a mixture of cream cheese and white chocolate with a touch of salt. The tang of the cream cheese really cuts the cloying sweetness of the white chocolate.
This week, we decided to gather together some of our favorite dessert recipes to share with you. These are the recipes we turn to again and again, at family gatherings and potlucks, for parties and picnics and when we're just craving the one treat that will really satisfy. These cookies are the ultimate in oatmeal for me.