Gourmet Crunchy Oat Cookies
Embark on a delightful flavor journey with these Gourmet Crunchy Oat Cookies, inspired by a memorable wine dinner weekend at a charming inn in Ogunquit, Maine. This recipe, lovingly passed down from the caterers, pays homage to a classic from the 1979 Junior League of San Francisco's San Francisco a la Carte cookbook. These cookies are a perfect blend of crispiness and chewiness, featuring rolled oats, toasted coconut, and nuts, making them irresistibly delicious. Ideal for sharing with family and friends, they also pair wonderfully with a cup of tea or coffee!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
butter
1 cup (softened)
white sugar
1 cup (granulated)
brown sugar
1 cup (packed)
egg
1 (large)
vegetable oil
1 cup (regular)
vanilla extract
1 teaspoon (pure)
all-purpose flour
3 1/2 cups (sifted)
baking soda
1 teaspoon (sifted)
salt
1 teaspoon
rolled oats
1 cup (uncooked)
shredded coconut
1/2 cup (sweetened or unsweetened)
corn flakes
1 cup (crushed)
pecans
1/2 cup (chopped)
Instructions
1
Preheat your oven to 325°F (160°C) and prepare your baking sheets by leaving them ungreased.
2
In a large mixing bowl, cream together 1 cup of softened butter, 1 cup of white sugar, and 1 cup of packed brown sugar. Beat the mixture until it becomes light and fluffy, which should take about 3-5 minutes.
3
Add in 1 egg, 1 cup of vegetable oil, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Blend until well combined.
4
In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
5
Gradually incorporate the flour mixture into the wet ingredients, mixing until everything is evenly blended.
6
Gently fold in the remaining ingredients: 1 cup of rolled oats, 1/2 cup of shredded coconut, 1 cup of crushed corn flakes, and 1/2 cup of chopped pecans. Ensure an even distribution throughout the cookie dough.
7
Using a spoon or cookie scoop, drop balls of dough the size of walnuts onto the prepared cookie sheets. Gently flatten each ball with a fork in a crisscross pattern.
8
Bake the cookies in the preheated oven for 12 minutes, or until the edges are golden brown.
9
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Crunchy Oat Cookies?
Gourmet Crunchy Oat Cookies are a blend of crispiness and chewiness featuring rolled oats, toasted coconut, and nuts, inspired by a classic 1979 recipe.
What is the origin of this cookie recipe?
The recipe was inspired by a wine dinner weekend in Ogunquit, Maine, and passed down from caterers who adapted it from the 1979 Junior League of San Francisco's cookbook.
What temperature should the oven be set to?
The oven should be preheated to 325°F (160°C).
Do the baking sheets need to be greased?
No, the instructions specify leaving the baking sheets ungreased.
How long should I cream the butter and sugar?
You should beat the butter and sugar mixture until light and fluffy, which takes about 3-5 minutes.
What types of sugar are used in this recipe?
The recipe uses 1 cup of white sugar and 1 cup of packed brown sugar.
What kind of oil is required?
The recipe calls for 1 cup of vegetable oil.
How much vanilla extract is needed?
One teaspoon of pure vanilla extract is required.
How much flour is used in the dough?
The recipe requires 3 1/2 cups of sifted all-purpose flour.
Does the recipe use baking soda or baking powder?
It uses 1 teaspoon of sifted baking soda.
How much salt is included?
The recipe calls for 1 teaspoon of salt.
What type of oats are recommended?
The recipe uses 1 cup of uncooked rolled oats.
Can I use sweetened or unsweetened coconut?
You can use 1/2 cup of shredded coconut, either sweetened or unsweetened.
What is the purpose of corn flakes in this recipe?
Crushed corn flakes are added to provide a specific crunchy texture.
Which nuts are used in these cookies?
The recipe uses 1/2 cup of chopped pecans.
When do I add the oats and coconut?
Gently fold in the rolled oats, coconut, corn flakes, and pecans after the flour mixture is evenly blended into the wet ingredients.
How large should the dough balls be?
The dough should be dropped in balls the size of walnuts.
How do I shape the cookies before baking?
Gently flatten each dough ball with a fork in a crisscross pattern.
How long do these cookies bake?
Bake the cookies for 12 minutes or until the edges are golden brown.
What should I do once the cookies are done baking?
Let them cool on the baking sheet for a few minutes before transferring them to wire racks.
How many total ingredients are in this recipe?
There are 13 ingredients in total.
Is the butter used cold or softened?
The recipe calls for 1 cup of softened butter.
What is the texture of the finished cookies?
They are described as having a perfect blend of crispiness and chewiness.
What are some recommended pairings for these cookies?
They pair wonderfully with a cup of tea or coffee.
What is the primary category for this recipe?
The primary categories are cookies, dessert, and snack.
Does the recipe include eggs?
Yes, the recipe uses 1 large egg.
How much corn flakes are needed?
You need 1 cup of crushed corn flakes.
Should the flour and baking soda be sifted?
Yes, both the all-purpose flour and the baking soda should be sifted.
Is this recipe considered American cuisine?
Yes, it is tagged as American cuisine.
Who is the original source of the recipe mentioned in the description?
The recipe is inspired by the caterers at an inn in Maine and the Junior League of San Francisco.