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4 Time Winner

Crispy Oatmeal Cookies Recipe

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You may wonder why another recipe for an Oatmeal Cookie? The answer is that this is not an ordinary Oatmeal Cookie, because it has a surprise ingredient, rice cereal. Rice cereal has a delightful crispy crunch which adds even more texture to this soft and chewy cookie with wonderfully crisp edges. Besides the rice cereal and rolled oats, chocolate also makes an appearance, and you can use semi sweet, bittersweet, milk or even white chocolate chips. Terrific with a glass of ice cold milk.

 

Now, I will say that this Oatmeal Cookie batter also contains a few other unusual ingredients. First, I have added a teaspoon of ground coffee (not instant), which I think adds a pleasant hint of coffee flavor. (You can, however, leave it out.) I also included 1/2 tablespoon of light corn syrup (can use honey, golden syrup, or glucose) which contributes to this cookie's soft and chewy texture. (Again, you can leave it out.) Once the batter is made, the next step is to form the cookies. If the batter is firm, you can make the cookies straight away. If you find the batter a little soft, refrigerate for about an hour, or until firm. In fact, if you don't want to bake all the cookies right away, you can cover and refrigerate the batter for a few days and bake the cookies when you have a craving.

So, should you use old fashioned or quick-cooking rolled oats? My personal perference is to use old fashioned. Because while both types start with oats that are cleaned, toasted, and hulled to become what we call oat groats, old fashioned rolled oats have a thicker texture. And that results in a chewy oatmeal cookie. 

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Crispy Oatmeal Cookies: Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper, or lightly butter or spray with a non stick cooking spray.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until smooth and creamy (about two minutes). Add the eggs, vanilla extract, and corn syrup, and beat until well combined. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking soda, salt, and ground coffee. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the oats and chocolate chips, and then gently stir in the rice cereal. If the batter is soft, cover and refrigerate until firm (about one hour).

For large cookies, take a scant 1/4 cup (60 ml) of batter (I use an ice cream scoop), and place the cookies about 2 inches (5 cm) apart on the baking sheet. Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 10 - 13 minutes or until golden brown around the edges but still soft in the centers. For chewy cookies, slightly underbake. For crunchy cookies, bake a few minutes longer. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. Can be stored in an airtight container for 3-4 days or they can be frozen.

Makes about 30 cookies.

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Crispy Oatmeal Cookies:

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 tablespoon light corn syrup (can use honey, golden syrup, or glucose) (optional)

2 cups (260 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon fine ground coffee (optional)

1 1/2 cups (360 ml) old-fashioned rolled oats

1 1/2 cups (360 ml) semi sweet or bittersweet chocolate chips

1 1/2 cups (360 ml) rice cereal

 
 
     
 

 

 

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