Oatmeal Cookies

Mimi Sheraton/Dieter Schorner's

Oatmeal Cookies

This recipe was published fairly recently in the NY Times, but it was originally published in the paper in 1981. The recipe is from Sheraton's book “Visions of Sugarplums”, one that I picked up a couple of years ago at Kitchen Arts and Letters, an incomparable bookstore in New York that specializes in everything food and drink. If you're ever looking for a cookbook or have a question about anything to do with cooking or baking, call them.

The Times credits Mimi Sheraton with this recipe because she published it, but Mimi credits Dieter Schorner. Schorner was the pastry chef at Le Cirque in 1981 when Le Cirque wore diamonds on the soles of its shoes.

This is a simple recipe from Schorner's childhood, an extraordinary recipe of memory.

In the Times, Sheraton writes, “Dieter Schorner, the pastry chef at Le Cirque, uses the following recipe to bake the cookies he remembers from his childhood in Germany. He loves the cookies still warm from the oven.” In her book, she quotes Schorner: “When we were children at home, it was our dream to eat these simple cookies warm from the oven.” 

She suggests you try them after only a few minutes of cooling, but in her recipe writes they are “really” meant to be eaten cold. You’ll decide if they’re better warm or cold. You’re the boss.

These aren’t American-style oatmeal cookies. They're neither crispy nor chewy; and they're not "natural" or "earthy." With no spices, save for some pure vanilla extract, you'll taste pure ingredients. No to brown sugar and no to eggs. Butter, flour, oats and raisins merge to produce perfect flavor and texture. Shortbread meets oatcake – cookie nirvana. I froze the lemon sole and ate them for dinner.

I’ve converted volume to weight measure (but retained the original measurements too .. phew), opted for unbleached flour and some organic ingredients and used European style butter. I adhered to Mimi’s/Dieter’s procedure. 

Always use the best quality ingredients you can obtain. It makes a difference.

Truc: If you don’t want to bake off all 5 dozen cookies at once, scoop cookies into balls and place them on a sheet pan that you’ve lined with either parchment or waxed paper. Place in the freezer. Once frozen, wrap well and store in an airtight container or plastic bag. Bake them directly from the freezer, adding time to the bake.

There are just seven ingredients in this recipe. Measure everything out. Grow accustomed to the luxury of mise en place.

To a beautiful and peaceful fall.

peace and love,

jane

Oatmeal Cookies

Adapted by Blue Heron Kitchen from Mimi Sheraton’s "Visions of Sugarplums"

Ingredients:

340.2 g./12 oz. unsalted butter, European style is best

214 g./7.5 oz. or 1 c. granulated sugar

1 tsp. pure vanilla extract (I always use Baldwin's)

2 tsp. sifted baking soda (sift it, it won't be clumpy)

264 g./9.3 oz. or 2 ¾ c. Old-Fashioned oats  - don't use instant!

      (I used Bob’s Red Mill organic oats. The recipe calls for Quaker brand.)

354 g./ 12.5 oz. or 2 ⅔ c. unbleached all-purpose flour

264 g./9.3 oz. or 1 ½ c. organic raisins

Procedure:

Preheat oven to 375º F.

Butter a cookie sheet and line with parchment. (Do this!)

Cream butter and sugar until light and fluffy.

Stir in vanilla.

Add sifted baking soda and stir in.

Add oatmeal, flour and raisins and stir in thoroughly. Mix well.

Using your hands or a small cookie scoop, form dough into balls, each just a little larger than a walnut.

Place them about one inch apart on parchment-lined cookie sheet.

Bake 20 to 25 minutes or until pale golden brown. (Despite the baking soda, these will not spread much at all.)

Remove from paper and cool on rack. Although delicious when warm, “these are really meant to be eaten cold.” (Mimi Sheraton)

When cookies have cooled completely, pack in airtight containers.

Yield: approximately 5 dozen