These thick and chewy oatmeal cookies ditch the traditional raisins for tart cranberries and cherries instead.
I'm absolutely indiscriminate about good cookies. Snappy, chewy, sandy, crispy—whatever it is, I'll take two. I like making macarons, and florentines, and
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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