Removing Oatmeal Cookies: Tips For Easy Release

Oatmeal cookies are a classic dessert, and for good reason. They're soft, chewy, and easy to make, with a depth of flavour that comes from brown sugar, vanilla, and butter. But what happens when your oatmeal cookies stick to the pan? Here are some tips to help you get them off in one piece.

How to make oatmeal cookies chewy

There are several factors that can contribute to making oatmeal cookies chewy. Here are some tips and tricks to achieve that perfect chewy texture:

Ingredients

• Oats: While old-fashioned oats are recommended for a chewier texture, quick-cooking oats can also be used. If using old-fashioned oats, make sure they are rolled oats for the best results.
• Sugar: The type and amount of sugar used can impact the chewiness of the cookies. A combination of brown sugar and a smaller amount of granulated sugar tends to lead to chewier cookies. Brown sugar adds moisture and flavour, making the cookies softer. You can also substitute dark brown sugar for an even softer and chewier cookie.
• Butter: Softened butter is key, and it should be slightly cooler than room temperature. In addition, using real butter (unsalted) is recommended over butter substitutes or low-fat butter.
• Flour: All-purpose flour is typically used in oatmeal cookie recipes. However, if you want to make them gluten-free, use a 1:1 gluten-free baking flour substitute.
• Cornstarch: Adding cornstarch is a great way to make cookies softer and chewier without making them cakey. Arrowroot starch can be used as a substitute.
• Baking Soda: This leavening agent helps achieve the perfect chewy texture and the right amount of spread. It also contributes to the golden caramelization of the cookies.
• Eggs: Using two eggs instead of one can make the cookies moister and chewier.
• Add-Ins: Chocolate chips, nuts, raisins, or other mix-ins can be added to the dough to enhance the flavour and texture. About 1 to 1.5 cups of add-ins is usually sufficient.

Baking and Storage

• Chilling the Dough: Chilling the cookie dough before baking is crucial to achieving a puffy, soft, and chewy texture. Plan ahead and chill the dough for at least 30 minutes, or even up to 3 days.
• Bake Time: The baking time plays a significant role in determining the final texture of the cookies. For chewier cookies, it is important not to overbake them. Remove the cookies from the oven when the edges are slightly golden and the centres are still slightly underbaked. They will continue to cook and firm up as they cool.
• Cooling: Allow the cookies to cool completely on a wire rack before serving or storing. This helps to maintain their shape and texture.
• Storage: To maintain the chewiness of the cookies, store them in an airtight container at room temperature. They are best enjoyed within 4 to 5 days of baking.

How to make oatmeal cookies crunchy

There are a few things to keep in mind if you want to make oatmeal cookies with a crunch. Firstly, the type of oats you use matters. Opt for old-fashioned rolled oats instead of quick oats or instant oats, as the former will give your cookies a chewier texture and help them spread better.

Secondly, the ratio of ingredients plays a significant role in achieving the desired crunch. Aim for a higher butter-to-flour ratio and use more granulated sugar than brown sugar. This combination will result in a crispier, less chewy cookie.

Additionally, the baking time can be slightly longer than usual. Avoid underbaking if you want that satisfying crunch. However, be careful not to overbake them, as this can also affect the texture.

Ingredients:

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 14 tablespoons butter, softened (salted or unsalted)
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats

Instructions:

• Preheat your oven to 350°F (180°C). Line large rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
• In a separate bowl, cream together the butter, granulated sugar, and brown sugar until well combined. You can use a stand mixer or a hand mixer for this step.
• Add the egg and vanilla extract to the wet mixture and beat until incorporated.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix once the dry ingredients are added.
• Mix in the oats until well combined.
• Scoop out the dough into tablespoon-sized balls and roll them between your palms to make smooth, round cookies. Place them on the prepared baking sheets, leaving about 2-2.5 inches between each cookie.
• Bake for 12-16 minutes, or until the cookies are golden brown with crisp edges. The centers should still be slightly soft.
• Allow the cookies to cool completely on the baking sheets. This step is crucial for achieving the perfect crunch.
• Enjoy your crunchy oatmeal cookies!

Feel free to add your own twist to this recipe by including mix-ins such as chocolate chips, raisins, or nuts. However, remember that the key to crunchy oatmeal cookies is to focus on the right ratios of butter, flour, and sugar, as well as proper baking times. Happy baking!

How to make oatmeal cookies gluten-free

Ingredients

You likely have most of the ingredients for these oatmeal cookies in your pantry already. Here's what you'll need:

• Gluten-free flour blend (or make your own with a recipe from The Loopy Whisk)
• Xanthan gum (unless your gluten-free flour blend already contains it)
• Baking powder
• Baking soda
• Salt
• Ground cinnamon (or other spices like ginger or cardamom)
• Gluten-free old-fashioned whole rolled oats (not quick or instant oats)
• Sultanas or raisins (optional)
• Roughly chopped walnuts (or other nuts like pecans) (optional)
• Light brown soft sugar
• Granulated sugar
• Zest of 1 orange (ideally unwaxed and organic)
• Softened unsalted butter
• Vanilla (extract or bean paste)
• 1 egg

Method

• In a small bowl, pour boiling hot water over the raisins (or sultanas) until completely covered. Set aside for about 5-10 minutes, until the raisins have plumped up and re-hydrated. Drain the water, making sure to squeeze out any excess, and set aside.
• In a large bowl, whisk together the softened butter, light brown sugar, granulated sugar, and orange zest until pale and somewhat fluffy. You can do this by hand using a balloon whisk, or with a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters.
• Tip: Rub the orange zest into the granulated sugar with your fingertips before adding them to the rest of the ingredients. This helps to release the essential oils from the zest and makes the cookies even more fragrant.
• Add the egg and vanilla, and whisk until combined.
• In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt, and cinnamon, and add them to the butter-sugar mixture.
• Use a rubber spatula or a wooden spoon to mix it all together until you get a smooth dough. Note that the dough will be very soft and sticky at this stage.
• Add the oats, re-hydrated raisins, and chopped walnuts. Mix it all together until combined and the add-ins are evenly distributed within the cookie dough.
• Chill the cookie dough in the fridge for about 30-45 minutes. If you like your oatmeal cookies thinner and crisper, you can skip this step. If you prefer them thicker and chewier, chill them for up to 1 hour.
• While the cookie dough is chilling, adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Line 2-3 large baking sheets with baking/parchment paper.
• Once chilled, use a "2 tablespoon" ice cream or cookie scoop to scoop individual portions of cookie dough onto the lined baking sheets. You should get 18 cookies in total. Make sure to leave plenty of space around the cookies on the baking sheet, as they will spread during baking.
• Bake the oatmeal cookies, one sheet at a time, at 350ºF (180ºC) for 10-12 minutes, or until they are light golden brown around the edges. The centres of the cookies will look under-baked (their tops will be very soft and shiny) – that's okay. They should look underbaked if you want to get the perfect soft and chewy texture.
• Allow the cookies to cool on the baking sheet for at least 5-10 minutes before transferring them onto a wire cooling rack to cool completely. As the cookies cool, they will set and lose their under-baked appearance, ending up perfectly soft and chewy.
• These gluten-free oatmeal cookies will keep well stored in an airtight container at room temperature for about 1 week.

Tips:

• Make sure to use certified gluten-free oats to avoid cross-contamination with wheat or other gluten-containing grains during the production process.
• If you want to freeze your cookies, The Loopy Whisk recommends making them with about 20-30g (3-4 tablespoons) less gluten-free flour blend. This will ensure that the cookies spread out properly when baked from frozen.
• If you want to add chocolate chips to your cookies, The Loopy Whisk suggests adding about 1 ½ cups of your favorite brand.

How to make oatmeal cookies without brown sugar

To get oatmeal cookies off the pan, let them cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely.

Now, here's how to make oatmeal cookies without brown sugar:

Oatmeal cookies are a classic type of cookie made primarily with oats, along with flour, butter, sugar, eggs, and flavourings like vanilla and cinnamon. They often have a chewy texture and a slightly sweet, nutty flavour. Oatmeal cookies can be customised with additional ingredients such as raisins, chocolate chips, nuts, or dried fruit to add extra flavour and texture.

Ingredients:

• 1 cup granulated white sugar
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup raisins or chocolate chips (optional, but highly recommended!)

Instructions:

• Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a large bowl, mix the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Add in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.
• Gradually add your dry ingredients to the wet mixture, mixing until just combined. Over-mixing can lead to tough cookies. Once combined, fold in the oats and, if using, your choice of raisins or chocolate chips.
• Drop tablespoon-sized portions of the cookie dough onto baking sheets lined with parchment paper, leaving some space between them.
• Bake for 10-12 minutes, or until the edges are golden brown but the centres remain slightly soft.
• Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Make sure your butter is softened but not melted. This helps create a smooth, well-incorporated batter that leads to soft, chewy cookies.
• Get creative with your add-ins. From nuts and dried fruits to various types of chocolate, customise the cookies to your taste.
• These cookies keep well in an airtight container at room temperature for up to a week, making them great for batch baking.

How to store oatmeal cookies

Oatmeal cookies are best stored in an airtight container or sealable plastic bag. It is important to let the cookies cool completely before storing them. If they are warm, they will produce condensation and may become too soft, wet, and mushy. Keeping them out of direct sunlight and at room temperature will help retain their texture, moistness, and freshness. They can be stored this way for up to four days.

If you want to store oatmeal cookies for longer, you can freeze them. Place the cookies in a freezer-safe container or zip-top bags with parchment paper between each layer. Frozen oatmeal cookies can last for up to three months in the freezer.

It is also worth noting that oatmeal cookies should be stored separately from other types of cookies. Flavours and moisture levels can mix and affect the taste and texture of the cookies.

Frequently asked questions