Do you know why oatmeal cookies are so popular?

Chocolate chips are probably the most popular cookies on the planet but oatmeal cookies have to be a close second. In fact my favorite chocolate chip cookie has oatmeal in it.

Not only because of the health benefits, I think oatmeal cookies are so popular because of the nutty flavor and “nubby” texture the oatmeal gives to them.

As you know, oats are actually higher in protein than wheat and they’re loaded with soluble fiber. But I don’t really believe cooks are thinking about that when they bake cookies.

What I didn’t know about Oatmeal

There are several different processes involved in producing the oats that are available in your local market. Not all are good for cookies.

The first one you shouldn’t use to bake your cute cookies is steel cut oats. These are the whole oat grains that have been toasted, cut and graded. They’re my choice for breakfast but not for cookies.

And you certainly don’t want to use those little packets of instant oats. They’ve been precooked to such a degree that they produce a sticky textured cookie without any character.

The best oats for cookies are either old-fashioned or quick cooking rolled oats.

Rolled oats are made by first toasting the whole oat grain. The grains are then steamed and flattened with rollers to make old-fashioned oats. Quick cooking oats are cut into smaller, quicker cooking pieces before steaming and rolling.

Either old-fashioned rolled oats or quick cooking rolled oats will do nicely for cookies.

I prefer the quick cooking because it gives a more uniform texture that I like. When I use old-fashioned I get a craggier cookie and I’m more aware of the oatmeal when I bite into the cookie. You may prefer that.

I guess you could add oats to most any cookie recipe but for the purist here is the world’s best oatmeal cookie recipe -

Worlds Best Chocolate Chip Cookie

It is quick and easy and surprisingly comes from a secret family recipe. No one ever turns down these cookies, not even the picky fanatics who can’t be pleased.

These are the closest to Mrs. Fields we’ve ever found — I think the secret is the Mexican vanilla.

Try them, you’ll get rave reviews — and lots of requests for more cookies!

Ingredients

2 1/4 cups all purpose flour
1 cup butter flavored shortening, such as Crisco Butter Flavored
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons Mexican vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups milk chocolate chips

Directions

Preheat the oven to 350F. Grease cookie sheets with the butter flavored shortening or cooking spray, then set them aside.

Use an electric mixer to cream the flavored shortening, granulated sugar and brown sugar until fluffy. With the mixer on medium low speed, add the eggs, one at a time, until they are well blended. Add the Mexican vanilla extract and beat for 30 seconds more.

Whisk together the flour with the baking soda and the kosher salt. Using a wooden spoon, stir this mixture into the creamed sugar and shortening until all the ingredients are well incorporated. Fold in the chocolate chips and mix them in well.

Drop rounded tablespoons of dough onto the prepared cookie sheets, at least 2 inches apart. Bake in the preheated oven for 8 to 10 minutes, until light brown. Let the cookies sit on the sheet pans for a few minutes, then remove them to wire racks to cool completely.

Good To Know — If you’ve never used the butter flavored shortening before, this is a good time to try it. You can still use butter if you prefer, just make sure it is unsalted and softened at room temperature and giving a cute shape to your cookies will add an extra taste and maybe that’s why oatmeal cookies are so popular.