If your household uses a lot of light brown sugar, you may find yourself out of it right when you need it most. Then put the container in a shipping box and use crumpled newspaper or other filling materials to keep the container from moving around in the box. Regular chocolate chip cookies are a bonafide crowd-pleaser, but they don’t hold a candle to the texture, chew, and toasty flavor of its oatmeal counterpart.. The two types of brown sugar, light and dark, refer to the amount of molasses that is present. In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Bake until the edges are slightly golden but the centers are still pale, 11 to 13 minutes. Choose this option if you want to reduce the molasses taste in your baked goods by cutting the dark brown sugar with white as a replacement for light brown. Position two racks in the middle of the oven and preheat to 350°F. Chewy with the perfect slightly crispy edges. Froze half of the batter for a treat another day. Hi Amy, I’m obviously weighing in too late to be helpful – I’m sorry! My 5-year old decided he wanted to help and before I could stop him, dumped (and mixed!) I’m done.” These are not your ordinary oatmeal cookies. Excellent recipe! Mix together the flour, salt, and baking soda in a medium sized bowl. • Light brown sugar includes 3.5% molasses and dark brown sugar almost twice that amount- 6.5%, but it is up to you to choose light or dark brown sugar in your recipes as they are similar in flavor. Step 1. Thank you, Jenn! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Once upon a time, I went to culinary school and worked in fancy restaurants. The recipe calls for way fewer oats than most, which, strangely, makes for much better oatmeal cookies. Regretfully, I over cooked them, So they were not soft after they cooled, my mistake, should have followed the recommended time , still they were delicious Definitely will make them again! How did the cookies turn out? (Did … Dark brown sugar in the cookie really added such a nice almost caramel/butterscotch flavor. white chocolate chips, instant oatmeal, unsalted butter, light brown sugar and 6 more. Made exactly as written and they were perfection. Not sure about the baking time so keep a close eye on them. Hi Corinne, What brand of flour are you using? I added 1 tsp pumpkin pie spice (because it is October) and refrigerated the dough before cooking. Light brown sugar usually contains 3.5% molasses and dark brown sugar usually contains 6.5% Turbinado, Demerara and muscovado are three types of brown sugar commonly found in the market today. Who knew oatmeal cookies could be this good! When a recipe doesn't specify, use light brown sugar, which has a less pronounced molasses flavor. Success!! Literally the first time I haven’t been thrilled with one of Jenn’s recipes. Once cool, store the cookies in an air-tight container. light brown sugar, instant oats, vanilla extract, cookie butter and 3 more. These cookies are amazing!! Yes, I think it would be fine to add a little coconut. Hi Corinne, What brand of flour do you use? Replace each cup of packed light brown sugar with 2/3 cup of packed dark brown sugar and 1/3 cup white sugar. I made these! Though typically interchangeable, dark brown sugar has a higher concentration of molasses than light brown sugar. Optional toppings: Fresh berries and chopped nuts. I substituted dried Michigan cherries for the raisins. Trust me! It’s perfectly possible to make oatmeal cookies with no brown sugar on hand, even though it seems to be listed as an ingredient in virtually every recipe. I'd love to know how it turned out! (This statement probably doesn’t surprise many of you!) Hope your father enjoys! It's great for sprinkling on toast or oatmeal because it's dry and doesn't clump, but I don't recommend it for baking. In a medium saucepan, whisk together the milk, egg, sugar and butter over medium heat until smooth. I made them with chocolate chips instead of raisins since that’s all I had on hand, but I kept thinking they would be PERFECT with raisins. I did cook each batch for 14-15 minutes – 2 full baking sheets made about 4 dozen cookies the last time – I doubled the recipe after the first batch and freeze about 3 dozen cookies in separate sealing bags – 1 dozen in each bag. https://www.allrecipes.com/recipe/265505/maple-and-brown-sugar-oatmeal I used a mix of dark and milk chocolate chips for a little more interesting flavor. Thank you! Excellent cookies. The measurements are given in metric and this was a great help for me rather than in cups or sticks. I’ve been using a small batch farm organic flour. Thank you! This site uses Akismet to reduce spam. It is also a popular ingredient in body scrubs, because its granulated texture works to exfoliate dead skin cells and dirt form the skin’s surface, and the scent is pleasant. Line two baking sheets with parchment paper. Could it get any better than this??? Also, do you have any tips for the raisins/currants.? I just happened to have a huge bag of craisins I was not planning to use for the intended purpose, and didn’t have enough pecans the first time I made the cookies. And here it is! Any tips on the best way to mail these cookies? They will love you for this. Brown sugar is white granulated sugar that has had cane molasses added to it. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white. I have made these cookies 5 times in the last 2 months! No, it’s not necessary to sift the flour. If yes, how much ahead? Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I love to bake and especially love to find end all, be all recipes for classic American desserts. If there’s extra space in the container, fill it with crumpled paper towels or waxed paper. We are mailing them to him since we can’t go up to Pennsylvania to visit him. I am not a baker, and finally after a couple of failures I find this recipe, Oatmeal Pecans and Cranberries cookies and as a result I found the other recipes too. While there are many types, brown and white sugar are among the most popular varieties. . . I find this recipes beautifully created, decadent tasting and yet so beautifully presented. The molasses gives it a richer, deeper flavor than white sugar and also makes the sugar very moist. Light brown soft sugar: a popular sugar for making fruit cakes and puddings where a rich, full flavour is required. For recipes that call for dark brown sugar, all molasses is the best choice. This is the ONLY one I’ll ever make again. 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