The Perfect Oatmeal Cookie?

Oatmeal are possibly my favourite variety of cookie. Not too sweet. Not too crunchy. Not too anything. The ideal oatmeal cookie is all about balance. And this weekend I think I met my match. Our good friends Chris and Jen were getting married and Ben and I were distracted by the stress of MC duties, so at first I didn’t notice them. Then I saw the little wrapped bundles of joy next to each plate setting. After one bite I knew it was love. I almost forgot about bride and groom entirely…

The wedding was held on a scenic beach in Okeover Arm just outside sunny Lund, the last stop on BC’s Sunshine Coast north of Powell River. The reception was held on the idyllic shoreline of Pembrose Bay in Desolation Sound under the shade of tall trees. It couldn’t have been more well planned, beautifully decorated or frankly better catered. Local restauranteur Dave Bowes of The Laughing Oyster created a delicious spread for the guests. But let’s not lose track of my topic – the cookies.

These little babies are perfect. Low-riders not more than 1/4″ high in the center with a uniform round shape. No nuts. No chocolate. No frills. Just ooey gooey oatmeal goodness. And the recipe is from the bride’s Grandma Joy who served as the evening’s matron, pulling me aside at one point to ask who the heck I was. And to make sure I knew who she was. We had a hilarious conversation and I fell for her instantly.

I’m not sure how long exactly she’s been fiddling with measurements for her cookie recipe, but she nailed it. And here they were, sitting on every table, with the recipe attached for everyone to take home and enjoy. A very thoughtful touch in a day filled with lovely moments. Food is a memory device. Moments become frozen in time and forever associated with a flavour experience. And now every time I eat good oatmeal cookies I’ll remember sweet old Grandma Joy Hanson and the wonderful wedding of my two friends.

Here’s the recipe for you to enjoy:
1 cup butter
1 cup brown sugar
1/2 cup white sugar
1-1/2 cups flour
1-1/2 cups rolled oats
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt

Cream butter, sugars, vanilla, and egg.
Add the dry ingredients and mix.
Roll dough into size of walnuts.
Refrigerate rolled balls for about 20 minutes.
Place on cookie sheet and press down with fork.
Bake at 350 F (180 C) for about 9 minutes.
Roll your eye back in your head in delight as you bite the first cookie and suddenly revert to a six year old at Grandma’s house. So good.


2 Responses to “The Perfect Oatmeal Cookie?”

  1. Posted on February 5th, 2010

    This is a perfect recipe! I just made them but I hope I can keep myself from eating them before Mark gets home! Maybe I’ll just tell him that the recipe only makes 6 cookies. Think he’ll believe me?

  2. Posted on February 7th, 2010

    Om nom nom! I can’t wait to make these. Have you tried putting sea salt on them? I was playing with salted oatmeal cookies for a while but couldn’t find a recipe that I liked.

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