Ever since I began baking, I have gone through countless recipes. First, I started off with bookmarking them in cookbooks. Then, I realized some cookbooks may look nice but they cannot always be trusted. Alas, I switched over to recipe sites (all hail allrecipes) where I’d go straight to the recipes with 4043 five star ratings – which is all well and good for classic heirloom recipes. But most grandmothers don’t have recipes like Slutty Brownies or Imploding Honey Custard Cake. So finally, I sold my soul to Pinterest and 41 boards later, there’s no turning back…
What point am I trying to make? I’m pretty fickle when it comes to recipes. There’s so many to try (my 2.6k pins and counting as evidence) that it takes a pretty spectacular recipe for me to use it more than once. In this case, a hidden gem taken from a random cookbook I found in a grocery store – Pinterest is not the be-all and end-all my friends. These cookies, dubbed “Heavenly Cookies” by father Ng, have no doubt been my most-used recipe to date.
My uncle Rob could literally go on a 15min spiel about why he likes each attribute of these cookies and how they intermingle perfectly to form something “befitting of the gods”. Honestly, he should take my place as a taste-tester in my Sensory Evaluation of Foods course. He would be perfect for a descriptive analysis panel. Other testimonials include comparisons with Momofuku Milk Bar cookies (ily Christina Tosi), in which these cookies actually prevail! But if you still need convincing, I’m sorry, but you must have serious trust issues.
Heavenly Cookies (Oatmeal Skor)
Slightly Adapted from Cookie Jar Classics
Makes 20 giant cookies
1 cup butter, softened
1 cup brown sugar, packed
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/3 cups quick-cooking rolled oats
8 chocolate covered toffee bars (Skor bars), coarsely chopped
Preheat the oven to 375°F (190°C). Line your baking sheets with parchment paper.
Cream first 3 ingredients in large bowl. Add eggs 1 at a time, beating well after each addition. Add vanilla. Beat until smooth. Combine next 4 ingredients in small bowl. Add to butter mixture in 2 additions, mixing well after each until no dry flour remains. Mix in rolled oats and chocolate bar pieces.
Use an ice-cream scoop to evenly distribute mounds on baking trays and press them down slightly with the palm of your hand. These cookies spread quite a lot so make sure they are spaced at least 2 inches apart.
Bake in oven for 10 to 12 minutes until golden. Remove from the oven and let them cool on the trays for 15 minutes. Then, place the cookies on wire racks to cool completely.