My Photo

Feed Me


« Adventures in Chocolate Chip Cookiesitting IV | Main | Variations on a Theme »

August 04, 2008


Feed You can follow this conversation by subscribing to the comment feed for this post.


Thanks for doing this experiment!! We'll all benefit from the results. I have the lavender extract for you and I'll either mail it or hand deliver.

Oatmeal Cookie Guy

Thanks, Lorraine. Maybe we'll see you this weekend.

Princess Ariele

Number two was by far the best!
We ate all of them!


Agreed. Batch #2 was clearly superior, though the others had their merits as well. Batch #3 is best if you like a crispier outside, which I can sometimes be in the mood for. Great idea for an experiment, though, and thanks for brightening up our work day by letting us participate!

Oatmeal Cookie Guy

Hi, Princess Ariele. Thanks! I'm still going to do the salt-top chocolate cookies for you...I promise.

Oatmeal Cookie Guy

Hi, Kim. It was my pleasure! At first, I didn't think that aging the dough would make as big a difference as it did. I stand corrected!

The City Sage

Finally! Scientific data on the aging process of oatmeal cookie dough! I've been preaching the overnight in the fridge to my baking buddies for years, and I'm so glad to have an authoritative resource to refer them too!

Sometimes, though, you just want an oatmeal cookie ASAP, and you don't have time to let the dough sit. In those emergency situations, I find that if you mix up all the wet ingredients and add the oats, then let it sit for about 20 min, THEN add the flour, you can get some of that day-old dough moistness...

my fave recipe is here:

Oatmeal Cookie Guy

Thanks, City Sage. That sounds like a good trick to shortcut the aging process. Leave it to Martha!


I have a question! I hope you can help me with this. When you refrigerate the dough for 24 hrs, you let it to be at room temperature and then you bake the cookies.. or just bake them straight out of the refrigerator? :)

Oatmeal Cookie Guy

Hi, Calabaza. I scooped and baked the cookies directly from the fridge. The dough for the later batches was closer to room temperature. Hope this helps!

The comments to this entry are closed.