Classic Chewy Oatmeal Cookies

I tested numerous oatmeal cookie recipes for my Teen Cooking class this Summer. After combining a few ideas I landed on this one. I really like to add dried cherries in these.

Makes 20 cookies

Ingredients:

1 cup (5 oz) all-purpose flour

¾ tbl tsp Vanilla Salt

½ tsp baking soda

4 Tbl unsalted butter

¼ tsp ground Vietnamese Cinnamon

¾ cup (5 1/4 oz) dark brown sugar

½ cup (3 1/2 oz) granulated sugar

½ cup vegetable oil

1 large egg plus 1 large yolk

1 tsp Pure Vanilla Extract

3 cups (9 oz) old-fashioned rolled oats

½ cup raisins, dried cherries, butterscotch chips or heath bar bits

Directions:

Regular old-fashioned rolled oats work best in this recipe. Do not use extra-thick rolled oats, as they will bake up tough in the cookie. For cookies with just the right amount of spread and chew, we strongly recommend that you weigh your ingredients. Adjust oven rack to middle position and heat oven to 375 °. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.

Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Stir in flour mixture until fully combined, about 1 minute. Add oats and add ins, if using, and mix until evenly distributed (mixture will be stiff).

Divide dough into 2 oz arrange dough balls 2 inches apart on prepared sheets. Using your damp hand, press each ball into 2 1/2-inch disk.

Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.