‘The Pioneer Woman’: Ree Drummond’s Easy Brown Sugar Oatmeal Cookies Are a Tasty Spin on a Classic
Ree Drummond put an easy spin on a classic oatmeal cookie, resulting in a cookie with a thin and chewy texture. The Pioneer Woman star shared how easy it is to make her brown sugar oatmeal cookies recipe, which has just seven ingredients.
‘The Pioneer Woman’ star shared her favorite kind of cookie
Drummond professed her love for cookies in a 2013 Pioneer Woman blog post for her brown sugar oatmeal cookies recipe — and shared a realization.
“I love cookies. And you know what I’m figuring out over time? I love cookies that aren’t very cakey,” she wrote. “And I realize that the inference there is that I don’t love cookies that are cakey. And of course, that’s not true.”
She continued, “I never met a cookie I didn’t like, whether cakey or crispy or chewy. But in recent days/weeks/months, I’ve really found myself drawn to cookies that are flat-out… well, flat. Whether they’re crispy or chewy, I don’t care. I just love the flat, non-cakey texture.”
Drummond got to work making “flat and chewy oatmeal cookies” after finding six containers of oats in her pantry. “Anyway, it turns out that brown sugar — not the oats — is really the star of the show (hence this recipe’s title) and the result is a dark, magical cookie that’s as good at room temperature as it is warm straight out of the oven,” she wrote.
Ree Drummond’s brown sugar oatmeal cookies are so easy to make
Drummond demonstrated how to make her brown sugar oatmeal cookies recipe on an episode of The Pioneer Woman. “These are so delicious. They’re everything that’s wonderful about regular oatmeal cookies,” she noted. But with a whole bunch of brown sugar, they bake up really chewy and wonderful.”
She combined brown sugar and butter in a mixer until it was fluffy, then added eggs and vanilla. Drummond combined flour, salt, and baking soda in a bowl, then added it to the mixer in batches, mixing the ingredients together. Then she added the oats and mixed everything to combine all of the ingredients.
She scooped the dough onto baking sheets, then baked the cookies in a 350 degree Fahrenheit oven for 12 to 13 minutes “until the cookies spread and start turning dark golden brown,” she explained.
Drummond noted in her blog post how to get a crispier cookie. “You can bake them a little longer if you want them a little darker and crispier,” she explained. “At 350, they won’t be in danger of burning too quickly.”
“You’ll love these cookies!” she added. “They’re dark and magical, chewy and dense, delicious and delicious!”
The full recipe is available on the Food Network website.
Drummond’s strawberry oatmeal bars recipe is an easy oat-filled dessert
Drummond wrote about her strawberry oatmeal bars recipe in a 2013 Pioneer Woman blog post. “I made the strawberry version for one of my earlier Food Network episodes, and it’s turned out to be a favorite — partly because they’re perfectly delicious, and partly because they’re so ridiculously simple to make,” she wrote.
“I have to say, I prefer the strawberry version to any other variety; the flavor of the strawberry preserves just has that comfort food quality that can’t be beat,” Drummond added.
Her recipe is an easy combination of seven ingredients. She makes a mixture of butter, flour, oats, brown sugar, baking powder, and salt, then presses half of it into a buttered 9 x 13-inch pan. Then she spreads strawberry preserves over the top of the crust and sprinkles the remaining oat mixture on top. She bakes the dessert for 30 to 40 minutes, allows it to cool, then cuts it into squares.
You can find the full recipe on the Food Network website.
