Hurricane Cookies, a.k.a. Outstanding Oatmeal Cookies are one of my favorite cookies. I’ve been making these oatmeal cookies for as long as I can remember. But unlike the traditional oatmeal cookie, that generally contains raisins, this recipe uses toasted pecans. This recipe can just as easily be made with raisins, but replacing them with toasted pecans puts it over the top The cookies are crispy on the outside and chewy in the middle.
Living on the Gulf Coast definitely has it advantages. However, the one major disadvantage is the hurricane threat every year. Now that we’re at the peak of hurricane season, Hurricane Sally is poised to do some major destruction along the Gulf Coast.
Historically, when a hurricane is threatening, I turn to my favorite cookie and make a batch of Hurricane Cookies.
Ingredients for Hurricane Cookies
The ingredients include unsalted butter, granulated sugar, light brown sugar, eggs, water, vanilla extract, salt, baking powder, baking soda, ground cinnamon, all-purpose flour, rolled oats, and the star of the show – pecans.
Making the Dough for Outstanding Oatmeal Cookies
To make the dough, I started by beating the room temperature butter on high with an electric mixer until it was creamy. This took several minutes. Then I added both sugars to the butter and continued beating it on high until the sugars were well incorporated.
Next I added the eggs, water and vanilla extract, and beat the mixture on high until it was light and fluffy. This took another couple of minutes.
Rather than mixing the salt, baking powder, baking soda, and cinnamon with the flour, i.e., mixing the dry ingredients, I added these to the butter/sugar mixture and beat it on high until everything was well incorporated. I started doing this years ago when it occurred to me that the best way to ensure that the salt, etc., was evenly distributed was to beat it in with the wet ingredients as opposed to adding it to the flour. I do, however, sift the baking powder and baking soda in a small wire strainer because invariably there are small lumps.
Now comes the addition of the flour which I beat into the mixture on low until it was well incorporated.
The oats and pecans were the final addition. At this point, I switched to a wooden spoon to fold in the oats and pecans.
Finishing the Hurricane Cookies
Using a 1 ¾-inch ice cream scoop, I placed 8 dough balls on a parchment lined baking sheet. Before baking the cookies I rolled each piece of dough into a ball and flattened it to about ½-inch with my damp hand.
Into a preheated 350° F oven the cookies went for about 10 minutes, until they were golden brown. When they were done, I transferred the cookies to a wire rack to cool completely.
Here’s hoping that Hurricane Sally does minimal damage when it comes ashore. I guess the one positive thing is that I have my Hurricane Cookies to munch on as I listen to the howling wind and torrential rains. These are my absolute favorite oatmeal cookie and are actually better the next day, if they last that long. Yum!
This recipe makes between 4 and 4½ dozen cookies, but don’t worry it’s easy cut in half. However, what I usually do is to make the full recipe, but only bake part of the cookies. I form the rest of the dough into individual balls, freeze them in a single layer on a parchment lined baking sheet, and store the frozen balls in a ziploc bag in the freezer for a later use. That way, freshly baked cookies are a snap to make – just thaw, flatten, and bake!
If you’re looking for more oatmeal cookies, check out my Oatmeal Craisin Cookies.
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- 1 cup (8 ounces) unsalted butter, room temperature
- 1 cup (7 ounces) granulated sugar
- 1 cup (7-½ ounces) firmly packed light brown sugar
- 2 large eggs
- 2 Tablespoons water
- 1 Tablespoon vanilla extract
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 cups (10 ounces) all-purpose flour
- 3 cups (11 ounces) old-fashioned rolled oats
- 2 cups (8 ounces) chopped pecans, toasted (See Tip 1)
- Preheat oven to 350° F.
- Beat butter in a large mixing bowl on high until creamy. Add granulated sugar and brown sugar; beat on high until smooth and creamy. Add eggs, water, and vanilla extract; beat on high until light and fluffy. Add salt, baking powder, baking soda, and cinnamon; beat with electric mixer until well blended. Add flour and beat until smooth. Fold in oats and pecans; mix well.
- Using a 1 ¾-inch ice cream scoop, shape into balls and place 3 inches apart on parchment lined baking sheets. Flatten cookie balls to ½-inch with a damp hand. (See Tip 2)
- Bake at 350° F for 10 to 12 minutes or until golden brown. Remove immediately from pan to wire rack to cool. Store in airtight container.
- Yield 4 to 4-½ dozen cookies. (See Tip 3)
- To toast pecans spread in a single layer on a baking sheet. Bake in preheated 350°F oven for 8 to 10 minutes. Watch carefully to ensure that the pecans don't over-toast.
- The reason that I roll the dough into balls and then flatten is to ensure perfectly shaped cookies.
- If you don't want to bake all of the cookies at one time, shape remaining dough into individual balls. Freeze in single layer on a parchment lined baking sheet. When frozen, transfer to ziploc bag, and store in freezer until ready to use. Thaw, flatten and bake.