Recipe Review: Saucepan Oatmeal Cookies

by spiceaholic on February 11, 2012


A simple oatmeal cookie recipe that uses a saucepan as the only bowl and doesn’t require breaking out the hand-mixer.

Sounds perfect for me and my lazy tendencies, right?

I’ve been having visions of making oatmeal cookies studded with dark chocolate chips and dried blueberries.  However, I’ve never made oatmeal cookies before, so I was looking for a simple and basic recipe for my first time.

Part of the reason I don’t bake much is all the separate mixing you have to do, it just seems like so much work.  So when I found a recipe for saucepan oatmeal cookies in my Better Homes and Gardens New Baking Book, I thought I’d found what I was looking for.

Well, you judge for yourself.

Saucepan Oatmeal Cookies

From Better Homes and Gardens New Baking Book



1/2 cup butter

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3 cups quick-cooking rolled oats

1/2 cup chopped coconut or 1 cup semisweet chocolate chips (optional, per recipe)

1/2 cup dried blueberries  **MY addition**

1/2 cup dark chocolate chips **MY addition**

ground cinnamon **MY addition**


1.  Preheat oven to 375 degrees Fahrenheit.  Line a cookie sheet with parchment paper.

2.  Melt butter in a large saucepan over medium-low heat.  Remove from heat, then stir in both sugars.  Cool for 5 minutes, then add the eggs one at a time, beating after each.  Stir in flour, baking powder, baking soda, and salt.  Add oats, stir until combined.  Stir in your add-ins.










3.  Drop batter by rounded teaspoons 3 inches apart on cookie sheet.  **My batter was VERY thick and stiff.  I also used an ice-cream scoop and got 6 scoops per baking sheet.**



4.  Bake for 7-9 minutes, or until edges are firm and golden.  Cool on cookie sheet for a minute, then transfer to wire rack to cool.



5.  Yield 48 cookies per original recipe, I got 22 since I used an ice-cream scoop.

Verdict?  They taste fine (very much on the sweet side due to all the sugar), but the texture is just off.  I had a feeling something was wrong from the time I mixed the sugars into the butter.  By the time I added the oatmeal, those feelings were getting stronger.

The first batch never really flattened out like I would expect them to.  For the rest of the batches I had to flatten the mounds with my palm, so they looked more like cookies, but they were very crumbly.


Help me figure out why my cookies crumbled?  I think the key is how the butter and sugars were combined, but I’m not a baking expert, so feel free to chime in and let me know what I might have done wrong.

{ 6 comments… read them below or add one }

Bonnie K February 12, 2012 at 4:41 am

Maybe you shouldn’t melt the butter. I think it’s best to have the butter out at room temperature or soften it just enough in the microwave to stir the butter until smooth, then stir in the sugars slowly. Just a thought.

SariWx February 12, 2012 at 7:22 am

I feel like you didn’t use enough butter. I made some cookies recently and accidentally added only 1 stick (1/2 cup) butter when I was supposed to add 1 CUP (lol). They turned out hard and dry, and I had to fix the rest of the dough by adding some heavy cream, which was interesting, but worked. Although, this recipe could also possibly be helped by adding some milk in to the wet ingredients (ala no-bake cookie recipes), but that’s probably a long shot. I’d probably just use more butter. If I ever get around to trying this recipe (because it sounds amazing once it works), I’ll let you know!

Aiman Masud February 12, 2012 at 6:24 pm

I agree with the previous commentators that you add additional butter. I checked a recipe on the back of an oatmeal container and it is almost same recipe and it calls for 2 stick butter. Oatmeal cookie and bars are just more healthy. So you are on the right quest!!

spiceaholic February 13, 2012 at 9:50 pm

That makes sense, most cookie recipes I’ve seen use 2 sticks of butter. So it looks like maybe the recipe was not well-tested or well-written.

Ellen March 20, 2012 at 7:49 pm

We bake these cookies on occasion, and they usually turn out delicious! I have found that if you use a little less of the rolled oats than is called for, the texture is better and they flatten a bit more.

Lucy April 28, 2012 at 12:37 pm

I just baked these this morning. YUM! The butter portion was fine. I would just make smaller sized cookies, about 1 1/2″ diameter pre-baked. I like to shape them flat, just in case. The taste was great overall. For my personal preference, I would reduce the sugar to 3/4 C of each kind. Other than that (the sweetness and size), this recipe worked well. I used coconut as the add-in.

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