An expiring carton of rolled oats = excuse to try a new oatmeal cookie recipe! For this new effort, I decided to go with a Cook's Illustrated recipe (shocking, I know) – the January 1997 Chocolate Chip Oatmeal Cookies.
Unlike many Cook's Illustrated recipes, this was a super simple approach to cookie-making and putting together the ingredients took virtually no time. The only modifications I ended up making were that I ended up with 22 cookies instead of 18, and I baked the cookies for less time than the 22 – 25 minutes called for in the recipe. I took out the tray that started on the bottom rack after 17 minutes, and turned off the oven at that point for the other tray in the oven, which was baked for 20 minutes. I also used sea salt instead of table salt because I ran out of table salt at some point.
These cookies are definitely best after resting for at least 30 minutes. Right out of the oven, you can't really experience the full flavors and texture of the cookies, which have a wonderful slight nutmeg flavor. The cookies also had a great shiny exterior. I would eat them within a day or two after baking though because they dried out a little too much after that period. Definitely a must-bake again!
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