Made these with roasted hazelnuts as it was all I had, so good! They stayed pretty domed and thick, I flattened the balls for the second tray as they didn’t spread much. Definitely a new cookie recipe in my rotation, the brown butter, brown sugar, oats and salt combo is delicious. I love the small batch concept but very happy that I immediately made a double batch of these lol.
I have been adapting your recipes coz my cholesterol is too high, and I prefer less sweet. Have made a delicious version of your sourdough choc chip cookies that is working well.
Here in Oz, I think “quick oats” will be the one you mean, rather than “traditional rolled oats”, and plain bakers flour (about 9% protein) rather than strong bakers or breadmaking flour at 12-13% protein.
Will see if I can do a pre-order of your book to Oz.
Thanks for the quick response... I have had bad luck with Gold Medal flour here and try to use KA or other organic unbleached flours. What about mixing cake flour with AP to achieve the same results?
That may work yes but for ease I’d just stick to one flour. I’ve just checked and Gold Medal do an organic ap which has a uk equivalent amount of protein
So not all AP is that high in protein, American AP has an oddly surprisingly large range of protein content. King Arthur for example is 11.7% protein but Gold Medal is 10%. The reason a lower protein AP is preferable, over a cake flour, is that cake flour is milled much finer than ap and with cookies it can cause them to spread less than when using AP because of it absorbs more of the moisture.
Pistachios and chocolate sound like a delightful combo! I only have salted pistachios so I’ll likely skip the flaky salt on top. 1/4c dough is usually too big of a cookie for me, so I will scoop smaller (1.5T) and bake for less time! (But let’s be honest, I usually eat 2 of these cookies if they’re smaller😂)
What’s the US equivalent of porridge oats? Our markets generally offer rolled( regular, instant or quick cook) and steel cut, which require a longer cook. Thanks. Can’t wait for my book copy to arrive!
I was about to rush into the kitchen to make these, but am wondering if my USA Quaker Oats are the right kind! And, am ordering your book, even though I have too many cookie recipes now!
They’ll definitely work but to get the exact same texture as I have the oats should be called quick cook, not steel cut or rolled. In the UK these are most often called original porridge oats
Thank you. I don’t ever buy quick cooking so will try these with what I have. I recently spent a couple of weeks in Scotland…are you saying the porridge I enjoyed in hotels was quick cooking?
Made these with roasted hazelnuts as it was all I had, so good! They stayed pretty domed and thick, I flattened the balls for the second tray as they didn’t spread much. Definitely a new cookie recipe in my rotation, the brown butter, brown sugar, oats and salt combo is delicious. I love the small batch concept but very happy that I immediately made a double batch of these lol.
Thank you for sharing this wonderful recipe. I can't wait to make these!
Levain level. Thank you!!!!
yum! anything with pistachio and I'm hooked
This is one good-looking cookie!!
Thanks! Going to try this recipe today. 😁
I have been adapting your recipes coz my cholesterol is too high, and I prefer less sweet. Have made a delicious version of your sourdough choc chip cookies that is working well.
Here in Oz, I think “quick oats” will be the one you mean, rather than “traditional rolled oats”, and plain bakers flour (about 9% protein) rather than strong bakers or breadmaking flour at 12-13% protein.
Will see if I can do a pre-order of your book to Oz.
🙏🏼🍪🌟
Thanks for the quick response... I have had bad luck with Gold Medal flour here and try to use KA or other organic unbleached flours. What about mixing cake flour with AP to achieve the same results?
That may work yes but for ease I’d just stick to one flour. I’ve just checked and Gold Medal do an organic ap which has a uk equivalent amount of protein
How about using cake flour which is 9-10% protein instead of AP which is closer to 12%? Will that work?
So not all AP is that high in protein, American AP has an oddly surprisingly large range of protein content. King Arthur for example is 11.7% protein but Gold Medal is 10%. The reason a lower protein AP is preferable, over a cake flour, is that cake flour is milled much finer than ap and with cookies it can cause them to spread less than when using AP because of it absorbs more of the moisture.
Pistachios and chocolate sound like a delightful combo! I only have salted pistachios so I’ll likely skip the flaky salt on top. 1/4c dough is usually too big of a cookie for me, so I will scoop smaller (1.5T) and bake for less time! (But let’s be honest, I usually eat 2 of these cookies if they’re smaller😂)
Thank you for the edit on the oats!
What’s the US equivalent of porridge oats? Our markets generally offer rolled( regular, instant or quick cook) and steel cut, which require a longer cook. Thanks. Can’t wait for my book copy to arrive!
I’ve edited the post to clarify but in the US the closest equivalent is quick cook oats
Omg New York Black’n’whites! Love those!!
With the addition of malt 😍
Even better!! I’ve never tried to make these. I’m worried my hand is too wobbly for the icing! You’ve inspired me to try!
I’ve eaten many of them in NYC and being neat with the icing is absolutely not a prerequisite 😂
I was about to rush into the kitchen to make these, but am wondering if my USA Quaker Oats are the right kind! And, am ordering your book, even though I have too many cookie recipes now!
They’ll definitely work but to get the exact same texture as I have the oats should be called quick cook, not steel cut or rolled. In the UK these are most often called original porridge oats
Thank you. I don’t ever buy quick cooking so will try these with what I have. I recently spent a couple of weeks in Scotland…are you saying the porridge I enjoyed in hotels was quick cooking?
Not necessarily no, depends on the quality of the hotel 😂
Thanks for the laugh!