So I guess I have more to learn from the French than I thought. David, since you said the cookies tasted so good dunked in coffee, do you think it would be possible to add a coffee element to it, like maybe some espresso powder? Love, love, love Flour! Drop the dough in 1/4 cup (50 g) balls evenly spaced on the baking sheet and flatten the tops slightly with your hand. Is it the same compound that’s responsible for helping tomatoes and bananas ripen that softens the sugar? The recipe I have settled on is Clinton’s Oatmeal Cookie recipie by Sherry Yard which is GREAT. But yeah – we’re weird. thank you for these cookies – delicious! Not heard of the apple in brown sugar trick. Question 2: On an unrelated note, I’m borrowing your swell idea of cutting molasses with another sweetener (honey). My family is from the Azores, I wonder if the Azoreans are dunkers too…. Another confession, I don’t have any of your books either…not right now at least. These are big, soft cookies and perhaps the cookies in France are firm because the French are ‘dunkers’. Love your blog, thanks! Being French and being a dunker, (and being a contrarian), Romain dipped his soft Oatmeal Cookie into his cup of hot coffee and said, “This is the perfect way to eat these cookies.”. I have a strong aversion to raisins. Contact Us Dallas, TX 75231 But I’ve been reading through her first book, Flour, and the recipe that caught my eye was Oatmeal Raisin Cookies. I love this post. We are great bikkie dunkers in Australia. So, I just made the dough, but rather than raisins, I added some Michigan dried sour cherries. Treat your customers to the aroma of freshly baked, gourmet cookies with David's Cookies 3 oz. Add milk and oats. Mix all together well. I so love to bake! Gaaaaahhh. Since I just made some oatmeal chocolate chip cookies this past weekend, I figured now would be a good time to start! (Although after I’ve exposed the fact that we have a secret handshake, we might have to change our secret signal.) It is rare I find a recipe better than my grandmothers, but I am going to give this one a shot! In fact, if the idea of inventing a signature DL (dedadent) power bar were ever to catch your fancy, the recipe would be most welcome. Seeing “David Lebovitz” in my inbox is my little treat to myself. One fellow said, with a big smile, “You are a good baker.” Oh the magic of cookies. Onto the recipe, so simple, just remember to allow time to pre-soak the raisins or sultanas. Though I know that the elimination of them from the recipe no longer makes “oatmeal raisin cookies,” and simply “oatmeal cookies,” I wondered if the cooking time should be adjusted for (a) their elimination and (b) the addition of finely-chopped walnuts? I also noticed that this cookie recipe is close enough to the momofuku compost cookies that I have been jonesing to make for a while, so I am saving half of the dough to throw some “compost” goodies in: toffee bits, coffee grinds, cracker jack popcorn, and ruffles. I have been a professional baker for 7 years, and yeah we’re weird! Here’s what you need to do: In separate bowls, whisk together the dry and wet ingredients. I love your techniques- pressing down the cookie midway for extra chewiness is genius! It was a little too much for me. (in my opinion) Fresch nutmeg makes it all taste great. (This makes them plumper). The bakers who are a little more on the wild side & competitive can be seen in the baking competitions on Food Network, while the others are at home with a crowd of friends watching, eating oatmeal cookies. https://www.food.com/recipe/oatmeal-craisin-cookies-worlds-best-27570 I want those amazing cookies! 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