|The secret to soft, chewy oatmeal cookies loaded with chocolate chips and tangy Craisins: Conquering my fear of raw cookie dough|
It took me 46 years to learn how to make soft, chewy oatmeal cookies.
Hi, I'm Erika, and I'm an overbaker.
Until this week, I've always overbaked my oatmeal cookies. Chocolate chip cookies, too. Any cookie that was supposed to be soft and chewy cooled down crisp. Always a disappointment.
I know why it happens. I know I'm not supposed to wait until I see brown around the edges. But somehow (probably something to do with my fear of raw eggs) they never felt done until I did.
This week I was craving soft, chewy oatmeal cookies. So I forced myself out of my comfort zone. I pulled the cookies before the edges colored at all, despite the fact that inside my head I was screaming "NO! THOSE ARE RAW! RAW COOKIES! YUCK YUCK YUCK!"
And once they cooled they were perfect. So there, voice in my head.
You all must think I'm pretty silly, right?
This is one of the simplest cookie recipes ever. I used Craisins because I happened to be out of raisins, but either will do. Dried sour cherries would also be great.