Thick, chewy, and studded with tart cranberries.
And yet, I find myself making oatmeal cookies more than any other. When I'm at home, everything else seems like Schrödinger's cookie: an interesting possibility. But oatmeal cookies are so real I can smell them, and once I've got that butterscotch-y aroma in mind, I can taste them. Warm and soft and chewy and crisp around the edges.When it gets to the point that I'm fantasizing about imaginary cookies, I'm halfway to the kitchen.
The first is melted butter, and little baby Goldilocks has to have things just right. Too cool, and the grainy dough refuses to spread. Too hot, and it's an oily mess that oozes in a puddle . But when the butter is warm and fluid, about 105°F , give or take five degrees, everything's perfect. Whether old-fashioned or thick-cut, rolled oats are made by roasting and steaming whole oat groats, then sending them through a roller. Anyhow, steam does something interesting: It pre-gelatinizes the starch, making rolled oats soluble in cold water.
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