Saturday, April 16, 2011

Oatmeal Graham Cookies

These are not your grandma's oatmeal cookies. At least not my grandma's. There's not a single raisin in sight. Not a walnut, not even a chocolate chip. This crazy little cookie is a hybrid oatmeal-graham cracker baby ~ soft, chewy, grahamy . . . Your grandma would like them, I think. You should bake her some.

These cookies are pretty good on their own, but if you want to take them right over the border into Swoontown, I highly recommend sandwiching some Cheesecake Ice Cream between a couple. You can find that recipe on my cooking blog, Eat Real. It's super easy and ~ trust me ~ these cookies and that ice cream were born to be together. (They were, literally. I made the ice cream first and then needed to come up with a cookie to sandwich it. Cheesecake, graham . . . you get it.)
Oatmeal Graham Cookies
8 ounces (2 sticks) butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
2 cups rolled oats
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cinnamon
  1. Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment or coat lightly with butter. 
  2. Beat butter, sugars, and vanilla extract together in a large bowl until creamy. Add eggs one at a time and continue beating, scraping down sides of bowl. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture and beat until incorporated. Stir in oats and graham cracker crumbs.
  3. Use a #40 ice cream scoop or roll dough into walnut-sized balls and place on cookie sheets, about 2 inches apart. Flatten cookies with the palm of your hand or a fork.
  4. Bake two sheets at a time for about 10 minutes, until cookies are golden, rotating sheets halfway through. Allow to cool for a minute or two on sheets, then transfer with a spatula to racks to cool completely.
Yield: About 2 dozen cookies
This model is jumbo-size. Like a good ice cream sandwich should be.


Anonymous said...

I searched specifically for a combination graham/oatmeal cookie combination for a frozen yogurt sandwich, and your recipe came up. They were delicious! Thanks for sharing.

Rachel Pattisson from Dough! said...

They look yummy! Thanks for sharing :) said...

Oh man, if I'd been paying attention, I'd have been able to try this recipe instead of the one I used not too long ago. I need to snap out of it.
They look fabulous!

Sandy Smith said...

~Kelly: This is a favorite of mine . . . and bonus, they freeze beautifully. :)

Judy said...

Just printed this out, can't wait to try them. I just made your peach frangipane tart, and you can read my blogpost on it here:

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