Alton Brown Oatmeal Cookies Recipe

This Alton Brown Oatmeal Cookies recipe is a chewy and toasted treat, which uses hearty rolled oats and high-protein bread flour. It’s a superior version of the lunchbox classic, ready in about 45 minutes (plus chilling).

Alton Brown Oatmeal Cookies Ingredients

• 2 cups (240g) old-fashioned rolled oats (not quick oats)
• 2 sticks (225g) unsalted butter, softened
• 1 cup (200g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tbsp vanilla extract
• 1 ½ cups (190g) bread flour (essential for chewiness)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp kosher salt
• 1 cup (150g) raisins (optional, or use cranberries/chocolate chips)

How To Make Alton Brown Oatmeal Cookies

1. Toast the oats: Preheat your oven to 375°F (190°C). Spread the rolled oats on a baking sheet. Toast in the oven for 10–12 minutes until they smell nutty and start to turn golden brown. Remove from the oven and let them cool completely. (This step prevents the cookies from tasting “floury”).
2. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3–5 minutes).
3. Add wet ingredients: Add the egg, egg yolk, and vanilla extract. Beat until fully incorporated and smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the bread flour, baking soda, cinnamon, and salt.
5. Make the dough: Reduce the mixer speed to low. Gradually add the flour mixture to the butter mixture, beating just until the flour disappears.
6. Add mix-ins: Stir in the cooled toasted oats and the raisins (or other mix-ins) by hand or on the lowest mixer setting. Do not overmix.
7. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight). This hydrates the oats and solidifies the butter, preventing the cookies from spreading too thin.
8. Scoop and bake: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper. Scoop the dough into 2-ounce balls (about the size of a golf ball) and place them on the sheets 2 inches apart.
9. Bake: Bake for 12–14 minutes. The edges should be golden brown, but the centers should still look slightly underdone and soft.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Recipe Tips

• Bread flour: Just like his chocolate chip cookies, Alton uses bread flour here. The extra protein creates more gluten, which results in a chewier cookie that holds its shape against the heavy oats.
• Toasting oats: This is the game-changer. Raw oats can taste cardboard-like. Toasting them brings out a nutty sweetness that defines this cookie.
• Raisin prep: If your raisins are dry and hard, soak them in hot water (or rum!) for 10 minutes, then drain and pat dry before adding to the dough.
• Don’t overbake: Oatmeal cookies dry out faster than others. Pull them when they look a little raw in the middle; the residual heat will finish them perfectly.

What To Serve With Alton Brown Oatmeal Cookies

• Cold Milk: Oatmeal cookies are sturdy dunkers.
• Apple Cider: A cozy autumn pairing.
• Vanilla Ice Cream: Crumbled on top or as a sandwich.
• Tea: Perfect for an afternoon break.

How To Store Alton Brown Oatmeal Cookies

• Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft.
• Freeze (Dough): Freeze dough balls on a tray, then bag. Bake from frozen (add 2 minutes).
• Freeze (Baked): Baked cookies freeze well for up to 3 months.

Alton Brown Oatmeal Cookies Nutrition Facts

• Calories: 190kcal
• Protein: 3g
• Carbohydrates: 26g
• Fat: 9g
• Saturates: 5g
• Sugar: 16g
• Salt: 0.2g

Nutrition information is estimated per cookie (based on 24 cookies).

FAQs

Alton Brown Oatmeal Cookies Recipe

Author: Sandra Cooking Method:Bake Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time:1 hour Total time:1 hour 35 minutesCooking Temp:100 CServings:24 servingsEstimated Cost:25 $Calories:190 kcal Best Season:Available

Description

A superior oatmeal raisin cookie that uses toasted oats and bread flour to achieve a deep, nutty flavor and a chewy, substantial texture.

Ingredients

• 2 cups rolled oats
• 2 sticks butter
• 1 cup brown sugar
• ½ cup white sugar
• 1 egg + 1 yolk
• 1.5 cups bread flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 cup raisins

Instructions

1. Toast oats at 375°F for 10 minutes; cool.
2. Cream butter and sugars.
3. Add egg, yolk, and vanilla.
4. Mix in flour, soda, salt, and cinnamon.
5. Stir in cooled oats and raisins.
6. Chill dough for 1 hour.
7. Scoop onto pans.
8. Bake at 325°F for 12–14 minutes.
9. Cool on pan.

Notes

• Toasting the oats is the essential step that prevents the cookies from tasting like raw porridge; ensure they are completely cool before adding to the butter mixture to prevent melting.
• The lower baking temperature (325°F) ensures the cookies bake evenly to the center without burning the high sugar content or drying out the oats.
• Using an extra egg yolk enriches the dough, adding fat and emulsifiers that contribute to a tender, fudgy texture rather than a cakey one.

Keywords:Alton Brown Oatmeal Cookies Recipe