| Cooks Compete |

Oatmeal Cookies

By Family Table Readers | August 10, 2021

Have you seen the joke that says, “Oatmeal cookies that look like chocolate chip cookies are the reason I have trust issues”? We couldn’t disagree more! To us, oatmeal cookies are the homey yet mature sibling to chocolate chip cookies: a little deeper in flavor, a little more texture, and always demolished! Here are some of the best recipes we’ve rounded up — yours!

Jumbo Pecan Date Oatmeal Cookies

Submitted by G. Strauss
Yerushalayim

I got this recipe from my sister, who got it from my mother’s cousin Jeanne, who’s a fantastic cook. In addition to the fact that these cookies are delicious, I love them because they feel really healthy!

YIELDS 2 DOZEN JUMBO COOKIES

1 cup butter or margarine, softened
¾ cup white sugar
¾ cup firmly packed brown sugar
1½ cups flour
1 tsp baking soda
1 tsp vanilla
½ tsp salt
½ tsp cinnamon
2 large eggs
3 cups quick-cooking oats
2 cups (10 oz) pitted dates, chopped
1 cup pecans, chopped

Preheat oven to 350°F (175°C).

In the bowl of your mixer, beat margarine and sugars on medium speed until light and fluffy. Reduce speed to low and add flour, baking soda, vanilla, salt, cinnamon, and eggs. Beat until just blended, occasionally scraping the bowl. With a spoon, stir in oats, dates, and pecans.

Place balls of dough on baking sheets, well spaced apart. Bake for 20–25 minutes, rotating racks halfway through the baking time.

Note: The recipe calls for dates and pecans, but you can substitute any dried fruit and nut combination that you like. My favorite is slivered almonds and chopped dried apricots, with some chocolate chips too.

Real-Deal Oatmeal Cookies

Submitted by M. Spira
Lawrence, NY

If you’re looking for a genuine oatmeal cookie with yummy cinnamon flavor and oatmeal goodness, this recipe is for you! It took me a while to find and tweak the perfect recipe that wasn’t just a chocolate chip cookie with oats added in. I use white chocolate chips, but feel free to customize the add-ins (dried cranberries, chocolate chips, nougat chips, etc.). These are always appreciated as a hostess gift, last-minute shalom zachar platter, or afterschool snack.

YIELDS 2 DOZEN

1½ cups flour (you can use white whole wheat or a mix of whole wheat and regular)
1 tsp baking soda
½ tsp baking powder
¾ tsp salt
1 tsp cinnamon
½ cup sugar
1 cup brown sugar
1½ cup oats (not quick oats)
½–¾ cup oil (start with less and add more if it isn’t holding together)
2 eggs
1 tsp vanilla
white chocolate chips, to taste

Preheat oven to 350°F (175°C).

Mix all dry ingredients in a large bowl. Make a well in the center. Add oil, eggs, and vanilla, and mix by hand or with a mixer. Add white chocolate chips, mixing in by hand.

Form dough into balls and slightly flatten on a cookie sheet. Bake for 12–14 minutes.

Enjoy!

Chewy Chocolaty Oatmeal Cookies

Submitted by Penina Botnick, Toronto

Try these and you’ll know why they were a winner!

YIELDS 2 DOZEN

1 cup (2 sticks) margarine
¾ cup sugar
¾ cup brown sugar
2 eggs
2 tsp vanilla extract
3 cups quick oats
1½ cups flour
1 3.4-oz (98-g) pkg instant vanilla pudding mix
1 tsp baking soda
1 tsp salt
1 12-oz (340-g) pkg chocolate chips

Preheat oven to 375°F (190°C).

Cream margarine and sugars. Beat in eggs and vanilla. Combine dry ingredients in a separate bowl and gradually mix into wet ingredients until combined. Fold in chocolate chips. Form tablespoon-sized balls of dough and place them on a baking sheet.

Bake for about 11–12 minutes, or until lightly golden.

(Originally featured in Family Table, Issue 755)

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