Ina Garten’s Secret to Perfect Oatmeal Raisin Cookies
Oatmeal cookies are a classic right up there with chocolate chip cookies. Everyone has their own version including celebrity chefs. Enter the Barefoot Contessa. Known for putting her own spin on traditional dishes, Ina Garten’s oatmeal cookies are just that — a nod to the classic with a little something extra. The result? Perfect oatmeal cookies.
Ina Garten’s oatmeal cookies start with basic ingredients
“All oatmeal cookies start with the same ingredients,” Garten said on Barefoot Contessa while making a batch. Just like any other oatmeal cookie, the Food Network star’s recipe begins with combining butter and sugar. Her recipe, which is featured on Food Network’s website, calls for other staples in the cookie-making process such as eggs and vanilla extract.
There’s nothing unusual in Garten’s oatmeal cookies thus far. But rest assured it’s coming. The Modern Comfort Food author makes her own additions and tweaks. Before long she’s got a batch of perfect oatmeal cookies.
Ina Garten says pecans are the secret to oatmeal cookies
Pecans are the key to oatmeal cookies, according to Garten. “The secret of my oatmeal cookies is toasted pecans,” she said on Barefoot Contessa.
Toasting the nuts turns the flavor up a notch. “I think it really brings out the flavor of the pecans and makes them nice and crunchy. It really brings out that sort of fresh, nutty flavor.” Plus, “you just never know how long they’ve been in the can.”
Yet another one of Garten’s simple meals, she takes classic oatmeal cookies and makes them the Barefoot Contessa way. By using high-quality ingredients and enhancing the flavor with thoughtful — and easy —additions.
Oatmeal cookie tips from the Barefoot Contessa
Adding toasted pecans to the dough isn’t the only way to achieve oatmeal cookie perfection, according to Garten. The longtime Barefoot Contessa host advises those making her Raisin Pecan Oatmeal Cookies at home to do a few other things too.
Tip No. 1: Use dark brown sugar. Only have light brown sugar in the kitchen? Don’t deviate from the ingredient list — changing recipes is a Barefoot Contessa no-no. Using dark brown sugar “gives it really good flavor,” according to Garten.
Tip No. 2: Don’t use cold eggs. This is a necessary step in baking a batch of Garten’s oatmeal cookies. “It’s really important to use room temperature eggs otherwise it doesn’t mix in well,” she said. They’re just one of four ingredients Garten keeps on the kitchen counter. Another note from Garten is not to crack the eggs directly into the bowl. That way, it’s easier to remove any shells.
Tip no. 3: Don’t skip the salt. It could be the only thing standing in the way of perfect oatmeal cookies. “The difference between really good oatmeal cookies and boring ones are things you already have in the pantry like cinnamon and salt,” Garten said before comparing it to a bowl of oatmeal. What adding salt does is “really bring out the other flavors,” she explained.
Remember Garten’s oatmeal cookie tips when whipping up a batch at home and don’t forget the toasted pecans and salt. She must be doing something right because her five-star recipe has nearly 500 reviews.
