One of the questions I get most often is, “How do you find time to bake?” I’ll admit, it can be a bit of a juggling act. Since starting this blog, we’ve gone from zero to three children, ages 4 and under. Baking projects that I used to finish in an evening are now slo-o-o-o-wly pieced together over the course of several days. I could write a book about it, but thankfully, I don’t have to — Michelle Lopez’s new cookbook, Weeknight Baking will teach you everything you need to know about baking to fit your schedule.
I received Michelle’s book as a literal birth day present — it arrived the same day our third child, Isabelle, did! Weeknight Baking was actually the perfect cookbook to help ease me into the new reality of baking with another tiny human around, because each recipe is either quick to make OR broken down into 15-to-30 minute tasks that you can piece together over a few days. And, as my family will attest, the recipes are delicious! So far, we’ve easily polished off a pan of her cheesecake bars and a batch of these oatmeal cookies.
I have always been partial to a good old fashioned oatmeal cookie, and I’m delighted to add this recipe to our rotation. These babies take about half an hour from start to finish — no chilling required! I made a couple small changes — first, I used sifted spelt flour instead of all purpose; and second, I popped a mini pretzel on each cookie (before baking) because I’m all about that salty-sweet combo. Feel free to go traditional with just raisins, or play around with the mix-ins — Michelle gives several fantastic sounding options. Whatever you do, make these cookies! And congrats, Michelle, on your new book!
Oatmeal Raisin Pretzel Cookies
Makes 20 cookies | Adapted from Weeknight Baking
- 1 recipe Oatmeal Cookie Mix-In of your choice (I used raisins and mini pretzels)
- 1 1/4 c (5.65 oz) all-purpose flour (I used sifted spelt)
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2/3 c (5 oz) tightly packed dark brown sugar (I used light)
- 1/3 c (2.35 oz) granulated sugar
- 3/4 c (6 oz) unsalted butter, at room temperature
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 3/4 c (6.15 oz) old-fashioned rolled oats
Oatmeal cookie mix-ins
- Classic oatmeal raisin: 1 c (5.5 oz) raisins
- Oatmeal chocolate chip: 8 oz dark chocolate (at least 70% cocoa), from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
- Oatmeal, Cranberry, and White Chocolate: 1 c (6 oz) dried cranberries and 3 oz white chocolate, from whole feves or a high-quality chocolate bar, chopped into 1/2-to-1-inch pieces
- Oatmeal, cherry, and pistachio: 1 c (5 oz) dried cherries and 1/2 c (2.5 oz) shelled pistachios
- Oatmeal and crystallized ginger: 1/2 c (3.5 oz) crystallized ginger, chopped into 1/4-to-1/2-inch pieces
- Position a rack in the center of the oven and preheat the oven to 350F. Line two half-sheet pans with parchment paper.
- Place the mix-in of your choice in a shallow bowl and toss to combine.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2-3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg and vanilla, and beat until combined. Scrape down bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Add the oats all at once and beat on low until combined, scraping down the bottom and sides of the bowl as needed to fully incorporate oats. Add the mix-in all at once and beat on medium-low until the mix-in is evenly distributed throughout, about 1 minute.
- Use a 3-tablespoon cookie dough scoop to portion the cookie dough into 20 balls (about 45 g each, but may vary depending on mix-ins), placing them at least 3 inches apart on the prepared sheet pans. Bake one pan at a time for 15 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough (or freeze it to bake later). Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.