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I'm not an oatmeal cookie monster. I don't have any heart-warming childhood memories of my grandmother baking them, the smell of cinnamon wafting through the air, etc., etc. Although I admit I have a thing for super-squishy Little Debbie Oatmeal Creme Pies. I can eat at least three in one sitting.
What inspired me to make oatmeal cookies this week, then? Breakfast. I over-indulged while on vacation last week and to atone for the debauchery and uptick in cholesterol levels, oatmeal topped with granola and blueberries has been the morning special for a few days. But enough with the good girl act. On the verge of palate fatigue, I decided to put some of the silo of oats I had in my pantry into a cookie.
Most of the oatmeal cookies I've had are heavy on cinnamon and raisins. That's all well and good, but the oats are almost impossible to detect. To remedy this, my recipe skips over the cinnamon, and toasts the oats in a dry skillet to enhance their oatiness. For extra nutty flavor, I brown the butter and use whole-wheat flour.
There are cookie texture camps, I know. Some people prefer crunch, others a more tender bite. I lean towards the latter, so these cookies are on the softer side, made with moist dark brown sugar, but to keep things interesting in the texture department, I've thrown in some Grape-Nuts cereal pebbles. Frozen blueberries complement these hearty cookies with a restrained burst of sweetness.
Dust off your cookie jar because these are honest-to-goodness great.
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