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The story behind the Urban Legend Cookie recipe has to do with a woman who gets charged $250 dollars unexpectedly for a cookie recipe... in revenge, she passes the recipe on for free to everyone.
Regardless of the story (it’s false!), it makes a pretty good cookie. It’s become our family’s favorite cookie, and we’ve made a few improvements along the way.
Regardless of the story (it’s false!), it makes a pretty good cookie. It’s become our family’s favorite cookie, and we’ve made a few improvements along the way.
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Signing UpStep 1Ingredients
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla (or almond extract)
2½ cups oatmeal
1 1/2 cups flour
½ cup almond flour, or increase flour to 2 cups
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz chocolate bar, grated
FYI: Since whenever we make cookie dough, it seems like only half of the dough ever makes it to the oven, I like to use the packaged "Real Eggs" so there's no worries about raw eggs.
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla (or almond extract)
2½ cups oatmeal
1 1/2 cups flour
½ cup almond flour, or increase flour to 2 cups
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz chocolate bar, grated
FYI: Since whenever we make cookie dough, it seems like only half of the dough ever makes it to the oven, I like to use the packaged "Real Eggs" so there's no worries about raw eggs.
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Differences were increased oats by about double BUT the extra were ground into a flour and replaced part of the flour.
Another trick for softer and chewier is to raise the oven temp by about 25 degrees and cook for lightly less time. The extra heat seals the cookie up a bit faster and the less time reduces the dehydration.
Ok enough I am starting to drool
I noticed in your photo that you're using unbleached flour. However, I'm not much of a baker, and typically we only have bleached all-purpose flour. Also, are those rolled oats or "quick" rolled oats?
What did you use for your cookie mold? I like that idea!
We've been using unbleached flour for just about everything lately, but we've also made lot's of these cookies with bleached all-purpose flour too -- no problem switching.
These are old fashioned rolled oats. Because they're being baked I suspect the quick oats would also work if that's what you've got.
The cookie mold is a plain 2 ½ inch circle mold that was part of a 100 piece cookie cutters set. Making the cookie pucks is a little bit more work, but the cookies all turn out uniform and it's nice to be able to pull a few pucks out of the freezer to bake whenever you want.