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    Home » Recipes » Cookies

    Home » Recipes » Cookies

    Hurricane Cookies

    By Chula King · September 14, 2020 · Updated March 8, 2022 2 Comments

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    Hurricane Cookies

    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.

    Hurricane Cookies

    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.

    https://pudgefactor.com/wp-content/uploads/2020/09/Hurricane-Sally.mp4

    Historically, when a hurricane is threatening, I turn to my favorite cookie and make a batch of Hurricane Cookies.

    Contents show
    1 Ingredients for Hurricane Cookies
    2 Making the Dough for Outstanding Oatmeal Cookies
    3 Finishing the Hurricane Cookies
    4 Hurricane Cookies
    4.1 Ingredients
    4.2 Instructions
    4.3 Chula's Expert Tips
    4.4 Nutrition

    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.

    Ingredients for Hurricane Cookies

    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.

    Adding Brown sugar to butter

    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.

    Adding Egg to butter/sugar mixture

    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.

    Adding spices to mixture

    Now comes the addition of the flour which I beat into the mixture on low until it was well incorporated.

    Adding Flour to cookie dough

    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.

    Flattening Cookies with 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.

    Cookies cooling on wire rack

    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!

    Hurricane Cookies

    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.

    I hope you liked this recipe for Hurricane Cookies as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Hurricane Cookies

    Hurricane Cookies

    Unlike the traditional oatmeal cookie that generally contains raisins, this recipe uses toasted pecans. It works well with raisins, but the toasted pecans put it over the top! The cookies are crispy on the outside and chewy in the middle.
    5 from 4 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 24 minutes
    Total Time: 34 minutes
    Servings: 54 cookies
    Calories: 124kcal
    Author: Chula King

    Ingredients

    • 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)

    Instructions

    • 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)

    Chula's Expert Tips

    1. 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.
    2. The reason that I roll the dough into balls and then flatten is to ensure perfectly shaped cookies.
    3. 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.

    Nutrition

    Calories: 124kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.6mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Cookies

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    Comments

    1. Tori M says

      November 23, 2021 at 2:19 pm

      How much water sbould be added in step 2? I couldn’t find a measurement.

    2. Chula King says

      November 24, 2021 at 3:51 pm

      Sorry about that Tori. It’s 2 tablespoons of water. I’ve corrected the recipe to include the water.

      Thanks for letting me know.

      Chula

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