When blogger Silvana Nardone (of silvanaskitchen.com) set out to replicate her favorite supermarket cookie, she quickly discovered that the texture was the hardest thing to get right. Here, she reveals the surprising technique that yields perfectly chewy oatmeal cookies.
Did you ever try Archway Soft Iced Oatmeal cookies? They’re not-too-sweet oatmeal cookies with a nice chew and home-baked taste that you’d think just came out fresh from your oven, but instead came from the supermarket. I wanted to recreate them in my new book, Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed (Houghton Mifflin Harcourt, $25). And I wanted them to have the correct chewy, bendy texture and for the icing to stay on top of the cookie without disappearing into the crevices.
But I needed to understand the original cookie I was attempting to replicate. I started by reading the ingredient label online, and then I went to the supermarket to buy some. They tasted just like I remembered. For oatmeal cookies, they actually aren’t too oatmeal-y. That led me to adjust my proportion of flour to oats in my recipe, in favor of more flour.