Weird name, but quite a tasty cookie! The wonderful molasses-sweet crunch of demerara sugar (also known as turbinado sugar, or "sugar in the raw") combined with the richness of rolled oats - plus you can snaz them up with whatever you have lying around the kitchen (I find that white chocolate chips taste wonderful in these cookies, but nuts or dried fruit could also work). I have to say, I'm not much a fan of oatmeal raisin cookies mostly due to the raisin part, so these are quite a nice alternative.
Oh, and in case you were wondering, they are called aggression cookies given that you can punch, smoosh, squeeze, smash, and take all your frustrations out on the dough in order to combine all the ingredients. You can't over mix it! Great for kids :)
- 1 1/2 cups packed light brown sugar
- 1 1/2 cups softened unsalted butter
- 3 cups old fashioned rolled oats
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/4 cups white chocolate chips
- about 1 cup demerara sugar
Preheat oven to 350 degrees. Combine brown sugar, butter, oats, flour, baking soda, vanilla, salt, and white chocolate chips, if you desire. Mix/mash/squish/punch with hands until all ingredients are combined.
Form dough into small balls around 1 inch in diameter. I find that using a small ice cream scoop works amazingly well for this, and makes the cookies identical in size so they cook evenly.
Pour around a cup of demerara sugar into a bowl (or substitute granulated if you can't find demerara sugar). One-by-one, place a ball of cookie dough into the sugar, and press to flatten, until it's about 1/2 inch thick. Flip the flattened dough and press to coat the other side of the cookie with sugar. Place coated cookies onto parchment-lined cookie sheets, keeping at least 2 inches between the cookies - they spread!
Bake the cookies for about 12-15 minutes, based on your oven, until they turn slightly browned around the edges and flatten significantly. Turn cookie sheets once in the middle of baking to ensure even baking. Once done, let the cookies cool a few minutes on the baking sheet before you move them to a cooling rack or a paper towel-lined counter or else they will crumble everywhere - and then you will be forced to eat them :)
I think you'll find these to be quite the crowd-pleaser. Enjoy!
