Gosh, I can't believe its been more than two weeks since I last posted a recipe here. A sick toddler, then a sick husband took its toll on all of us. Also I have mostly been baking really classic Danish Christmas cookies for the family and the coffee shop I bake at. So not really stuff to post here. But I did make these cookies. Oh boy, were they good. Like if a summery peach pie and an autumnal oatmeal cookie had a love child this would be it. Its filled with all the good stuff: Dried peaches, toasted pecans, cinnamon, nutmeg, ginger.. These babies weigh in at around 115g/4oz, and are rather thick. In fact they look more like a biscuit than a cookie, but inside they are all cookie.
The recipe is inspired by New York's Levain Bakery's famous mega cookies. Theirs are roughly 6 oz. and oh boy are they good. I found a recipe online and adapted from there.
The most important thing really is that the butter is very cold and the oven very warm. So kind of opposite how you would normally make cookies. But the result is a cookie that at the same time is crispy and slightly chewy on the outside but due to the thickness there is way more goo and chew on the inside than in a regular cookie. This might be the best cookie in the world. Really.
Peach and pecan oatmeal cookies
Adapted from Modern Honey
About six 115g cookies
115g cold butter, cut into cubes
100g light brown sugar
50g granulated sugar
1 large egg
160g all-purpose flour
65g rolled oats
1 tsp. cornstarch
½ tsp. baking soda
½ tsp. salt
1 teaspoon ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
100g dried peaches, chopped
50g toasted pecans, chopped
Sieve together flour, cornstarch, spices, baking soda and salt and set aside. Cream together butter and sugars until light and fluffy, and the sugar granules are dissolved. Mix in the egg first followed by the flour mixture and the rolled oats. Stir in chopped peaches and pecans.
Chill the dough for at least 30 minutes, preferably longer. I prefer to rest my cookie dough for up to 72 hours. Giving the dough a prolonged time in the fridge deepens the flavor, but also helps limit how much the cookies spread while baking and the browning of cookies. Leaving the cookie dough for longer also dries out the dough a little which means a better, more chewy and crispy texture.
Now I get that you might not have 3 days to make cookies, but no less than 30 minutes please!
When you are finally ready to bake the cookies preheat the oven to 205C/410F. Divide the dough into 6 balls and place on a large cookie sheet. Lightly press on top of the dough balls to smooth out a little.
Bake for 8-9 minutes, until golden brown on the top. Let them rest for at least 15 minutes so they can set. I prefer to wait eating them to an hour after they come out of the oven.
These cookies are good even after a few days, but I find they rarely if ever last that long around here.