Cookie

The (Big, Chunky) Cookies to Make When You *Just Can't* With Sugar Cookies

December 14, 2016

I've been mixing and rolling and cutting and avoiding decorating a lot of cookies lately. There were all of the stars and gingerbread men and Christmas trees from these 20 sugar cookie recipes—and then a few hundred more for gift exchanges and Secret Santas.

I love a cookie or a hundred, but I'm weary of the fear and the fragility that comes with delicate waifs that snap in half with the blink of an eye.

These oatmeal cookies with white chocolate and golden raisins from Sarah Kieffer's new book, The Vanilla Bean Baking Book, however, are easy peasy and humble as can be, and they wouldn't touch royal icing or sprinkles with a five-foot pole. Bake these for a cookie cooling-down period when you're feeling a bit cookie'd out.

Large and mighty, they're not the kind to crumble easily in your fist (or in a cross-country gift package). They're puck-like, endowed things. They could support your weight. Make enough, stack them high, and climb them to the moon.

Unlike the number of crispy oatmeal cookies holding court in our archives (slides A, B, C, D), Sarah's are chunky and chewy—the kind you'd eye at a bakery, impressive enough to perch on a cake stand and protect with a cloche.

Play with the add-ins as you (and your pantry) see fit: Swap out white chocolate for dark and golden raisins for dried tart cherries; milk chocolate and dried blueberries; cacao nibs and chunks of Medjool dates. Add in a pinch of cardamom or 1/2 teaspoon almond extract.

Then use a spoon to plop the dough onto a baking sheet and into the oven—no rolling pin, refrigerator, sprinkles, or piping bag involved.

What's your favorite easy cookie? Tell us in the comments!

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