I've realised recently that I prefer my oatmeal cookies to be on the crunchy side - as I mentioned to H, I really would rather not have a faint reminder of porridge when I bite into a cookie. So I've been searching for recipes and tweaking them here and there and I think I've finally come up with something that will work. Verdict: 8.5 out of 10.
Using butter and creaming it contributes to a crunchy instead of a chewy texture, and so does using mostly white sugar. Greasing cookie sheets with butter adds a rich buttery flavour to the surface of the cookies.
Update, day 3: The cookies have stayed crunchy with a chewy centre. This recipe is a keeper!
Crunchy oatmeal cookies
1/2 cup butter (113g)
1/2 cup white sugar plus 2 tbsp
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats, ground
1/2 cup miniature semi-sweet chocolate chips
1/2 cup chopped up dates
Optional: 1/2 cup flaked coconut, ½ cup sweetened dried cranberries
Preheat oven to 350 degrees F (175 degrees C). Grease the cookie sheets with butter.
In a large bowl, cream together the butter and sugars. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, chopped dates and chocolate chips until evenly distributed.
Form dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets. Bake for 15 minutes in the preheated oven, or until edges are lightly browned. Cool for 5 minutes and then transfer to racks to finish cooling.
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