Go to the Recipe: Oatmeal Raisin Cookies
These look great and classic, but a 20 scoop seems huge for Christmas cookies where you want to eat at many as humanly possible. Would the cook time change drastically with a 40 scoop?
That size bakes for around 7-8 minutes at 350°F.
Thanks! And if I was to freeze these for later, is there a need to rest in fridge?
Freezing right away is perfect.
If anyone's made these, did any of you encounter any issues? I'll be baking them in a little bit, but when scoping them out, they were extremely greasy. Will follow up after baking.
They will bake up great and the mouthfeel is on point. You can most definitely do less oil and more butter next time if you wish.
This recipe is amazing! I have baked cookies for years and have always used US standard measurements --that's how I was taught. Using the metric system to bake is a foreign language to me but weighing every ingredient paid off. These turned out better than what I could purchase at a fine bakery. The flavors and textures are perfect.
My compliments to the chef! Thank you.
Thanks Beth!! Weight measures will certainly step up your baking game at home!
In case of freezing do I need to press them before?
For this cookie I would. Especially if you want to bake from frozen.
I baked these today and they were delicious, however the dough didn't really come together like in the photos here. I'm not sure what I did wrong, but it was melty/greasy. I had to put it in the fridge for a while to get it to hold together enough to scoop it. The yield for the recipe is wrong - you actually get almost 27x 50g cookies (1342.5g of dough), so maybe the quantity of one of the ingredients is off? Too much oil?
The total yield of dough will not match the total weight of ingredients. You always have to account for loss of product weight when mixing and portioning. There will be bits left in the bowl, paddle, and portion scoops. The recipe is dependent on ingredient selection of oats and flour since each type will absorb differently. I don't think you did anything wrong here. The cookie dough is on the oily side but bakes up great and eats even better. If anything was done wrong it is usually a scaling error and taring the scale is key for each ingredient. Double checking your scaling is good practice before mixing. Taring the scale each time you add an ingredient or scaling them separately helps to reduce error.
Just made a fresh batch. Total weight after mixing was 1330 g, a 12 g loss from scaled ingredients. After scooping cookies with a #20 portion scoop, the yield was 24 cookies with about 25 g leftover. Each cookie scaled at about 52-56 g each. So, sure if you meticulously scale each cookie at 50 g then yield will change. Portion scoops deliver equal volume which is more beneficial in cookies and muffins. The 1200 g yield above is incorrect but still is within the approximation when using volume for scooping as a guideline.
Thanks so much for the detailed response, you guys really are the best!
I would like to add chopped nuts.What is the max I can add?
