Monday, September 15, 2014

Copycat Swig Iced Oatmeal Chocolate Chip Cookies

Swig is a super yummy cookie and soda place in Utah. We found out about them through Bryce's sister, who managed at the Provo location for a while. They are known for their super dense sugar cookies, for which you can find hundreds of copycat recipes online. The thing is though, while the sugar cookies are great, the iced oatmeal chocolate chip cookies are THE BEST. So what the heck internet? Why are there no copycat recipes for those cookies??? Don't worry, I made one. Also all the other copycat Swig frosting recipes call for sour cream, but Swig's icing isn't refrigerated so I don't think that is right. I have my own icing recipe below.


My copycat Swig Iced Oatmeal recipe differs from regular oatmeal cookies in a few ways:

1. Baking method. Swig cookies are dense and soft, kind of like eating cookie dough, but cooked, but not like a regular cookie...it's hard to describe. I will outline my method in detail below.
2. No baking soda, and just a hint of baking powder. To get that super dense texture you don't really want the cookies to spread out, and you don't want bubbles forming.
3. Serve chilled. Normally you want your cookies hot from the oven, but these babies are meant to be chilled, and then frosted with room temperature frosting right before eating. IT'S IMPORTANT.

Swig Oatmeal Chocolate Chip Cookies:
Makes: 16 cookies

1/4 cup butter, softened on the counter
1/4 cup shortening
2 teaspoons water
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour (note, I live at a really low elevation, if you are Utah you will need to add more flour!)
3/4 cups rolled oats
1/4 teaspoon salt
1/8 teaspoon baking powder
1 1/4 cups large milk chocolate chips

Preheat oven to 325.
Beat butter, shortening, water, and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined. Mix in flour, baking powder, salt, oats, and chocolate chips.

The way I test my cookie dough texture is to pinch it. A light pinch should leave your fingers clean, but a hard pinch should get dough on them.

Drop cookies in 2-inch balls, (about 2 cookie scoops) and then flatten them a bit with the bottom of a cup.

Cooking Method:

Swig cookies shouldn't get brown, even on the bottoms. These are cooked at a lower temperature than normal cookies because they are so big, if you make mini-swig-cookies (regular sized cookies) you will probably have to tinker with the temperature to get it just right.

Mine baked for 11 minutes, but you will probably have to watch your first batch closely to figure out the right time for your oven. When you take them out they should not be brown around the edges, the tops will look mostly dry but you will think, "Man, the middle looks so doughy!" take courage, that means they are done. Now, this is important you have to set your cookie sheet on the range, above your oven, for  5-10 minutes to finish cooking. That creepy doughy-look will disappear and you will be left with perfect soft chewy cookies.

Chill cookies in the fridge until you frost and serve them.


Swig Frosting:

1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-5 Tablespoons water


Using the wire-whip on your mixer, beat the first four ingredients together. Add water slowly and whip on the highest speed until it is super smooth, almost pourable but just barely spreadable. Add a few drops of red food coloring for that delicate, barely there, pink color.


My sister-in-law didn't give me any inside information to make this recipe, but I think you will find it is just as yummy as the originals!

9 comments:

lisa g. said...

Hi. When you test your cookie dough, do you need a hard or soft pinch? Which is the right texture I need to feel for? Thank you!

McRachie said...

Hey Lisa,
A soft pinch should leave your fingers clean, but a hard pinch should get dough on them. Good luck!

Jennika said...

These are SO GOOD!!! Made them tonight!

McRachie said...

Yay! I'm so glad you liked them!

Natasha and Bridger Thomas said...

Hi! Do you know about how many calories these baby's are?

Elleny said...

I'm with you, these cookies are better than the sugar cookies. Used your recipe and they turned out perfect! Thanks!

McRachie said...

Thanks for the comments! Natasha I am afraid I don't know exactly how many calories are in these, and it would depend on how big the cookies are. If they are Swig-sized I am afraid they are probably closer to 300 than 200 calories... But worth it!

darlene sitto said...

Can you freeze the dough to use later?

McRachie said...

Yes, I haven't had any trouble with freezing the dough. Just thaw it before you cook it!