I decided to try these cookies because they looked like the cookies my mother used to bake when we were kids – her recipe is sadly long gone. To me, the Lord answered my prayers through you!!! My mom LOVED oatmeal cookies. I haven’t tried making them sugar free, Ruth. I followed the recipe and instructions as written except that I added raisins and walnuts. Turned out so tasty and pretty right from the first try. Can someone help me ? In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon (if using). But that’s just my two cents (or 4.3 pesos or 2.12 yen or .017 Euros for those who demand conversions for everything). That should do the trick. Crispy, buttery, and completely addictive – I dare you to eat just one! Yes, that’s right; it’s not done if it soft or gooey. Just found your website. Thanku so much . Needs more flavor, cinnamon will make these greater! These cookies are so simple yet so delicious! Add the brown sugar and melt together, stirring once or twice, until butter is fully melted and sugar is shiny. Beat until just combined. Look forward to making many more batches! So I did try these! (I bake for stress relief, too, so I get where you’re coming from!). Checked my oven twice to be sure. Tasting notes. Add Rice Krispies cereal and stir until well coated. Sorry about that! Chewy yet crisp. They spread out to a perfect thin but with substance thickness and you can’t stop biting them. I added walnuts and dried cranberries, subtracted a 1/4 cup oats and 1/2 cup sugar. Hi Mel! (just add a minute or so to your baking time). VERY good and remind me of my moms! This cookie recipe is incredible!! Pls let me know so I can try these, Three fourths of a teaspoon of baking powder equals 1/2 teaspoon plus 1/4 teaspoon. I put “Scotch Tea Cookies” in Google and found this. Plumps them up. Our cookie jar was empty and the kids were hoping I’d fill it with some tasty cookies. I’ve already commented on how good these cookies are, but I’ve now made two batches in a week, and with the exception of half a dozen that I gave to a neighbor, I have to confess that I ate each and every one myself. This recipe is great! Do you think this recipe would work as the topping for a peach crisp? Thank you !!! I have been looking for this recipe since then! My yield was 14, so they were considerably bigger than the cookies pictured with the recipe. Thank you! My chocolate chip loving husband and boys absolutely agreed. Great site. Every time mom made oatmeal cookies she would lament that they weren’t the same as his. Definitely a family favorite. Add the oats and stir to make a thick mixture, then dump the mixture into the buttered pan and spread it to the edges, Bake for exactly 25 minutes. These cookies are out of this world! These are almost Florentine type. Thank you for sharing, Fantastic flavour. I didn’t have old fashioned oats but I did have quick oats and they turned out great! How much sugar on both did you reduce it to? Ive been searching for a CRISPY oatmeal cookie. I have a small countertop oven and I was cooking them at 160 celsius for 10-15 minutes. Line large, rimmed baking sheets with parchment paper and set aside. Until now. I am going to make the winning recipe for the spice cookie today and make the fudge bars tomorrow…I’ll let you know how it works out. I tried with chocolate and walnuts, and prefer it without anything. 2) The fact that you put the conversion in your email shows just how pedantic and unnecessary your comment was. Soooo good! I did one sheet of smaller balls (closer to 1 tbs.) Preheat oven to 350°F Line an 8×8-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan). Thanks . recipe ever! Please help. They are not crunchy this way except for the edges, but BOY are they GOOD!! Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl. she’s from the US and is welcome to use US measurements – take a nice pill. I decided to give it a try using a batch of homemade granola that I made last week and my kids were not eating it even if for me tasted good with orange zest, coconut, pumking and sunflower seeds. I rarely rate or leave comments but, I love these cookies and I love you for sharing this recipe! Thank you so much!!! I’m so happy to hear that, Lora! Then, since I was changing the recipe anyway I thought, why not add in some other goodies? We love raisins around here, so I added a cup of raisins…I didn’t adjust the recipe, just added them. I do top mine with fleur de sel (sea salt) which takes the cookie to a whole other level. Except when I did it I browned the butter and it was sooooooo good! With the second batch, I added 1/2 cup unsweetened coconut. These are incredible. Space cookie balls 3 inches apart … Wow these were a dream. OMG they are so good I’ve already eaten half of the batch I made yesterday, and my husband is mad because they’re disappearing so quickly. Ours is sold in one solid block. (never really liked oatmeal cookies too much before). I’m always so happy when I run across something that’s completely unique, but that is so rare. A nice change from the usual chewy oatmeal cookies I make. Even my husband who is more of a chocolate fan loved them. Thank you so much. I added a sprinkle of cinnamon and substituted part of the flour for Greek nuts and oat flour, and the turned out great( only a bit too big, tlhey stuck to each other) Absolutely love them! My family liked them too . Required fields are marked *. The cookies were perfect for a crispy cookie. They were amazing! . Been looking for a recipe like this for years. Oh my Goodness! This recipe is a win for me. I ready want to bake these cookies. These cookies do freeze well though so you could make a full batch and freeze most of them except for the ones you want to keep out to eat. I baked them on parchment paper at 350 for 11-12 minutes. Need some cinnamon/nutmeg added. I love thin and crispy cookies! It was a great light crispy cookie. Thank you, I love the oatmeal cookies. They came out amazing…my dad said that gluten-free or not, they are the best oatmeal cookies he’s ever had. I baked ard 30mins 175C conventional oven and get really crispy cookie.. also tried reduce 2 mins and its a more chewy texture.. its definitely a keeper!! You just reduce the oats to 2 cups and add 1 1/2 cups of sweetened flaked coconut to the oats. Just made a batch of these PERFECTO! http://forayintofood.blogspot.com/2007/10/aaaah-nice-cup-of-tea-and.html. I can’t wait to make these! So flavorful and crunchy, yet chewy and perfect for the comfy fall season. Crispy Top Oatmeal Bars. . Wow. Vegan, gluten-free, and oil-free. The rest of my family would be happy just eating the dough. Any comments? Obsessed with this recipe. I want to make and freeze a variety of cookie dough so I can pop a cookie in the oven when we are snackish but I don’t know what type of cookie dough freezes the best. I wouldn’t recommend this recipe, sorry. The coconut flavor is subtle and you don’t feel any of that “coconutty” texture. If I see a cookie in the store that I think looks good, I bring the package home, remove the cookies and BAKE THEM. Followed the recipe exactly as shared, made the perfect batch. XO, Ah, thanks, Sara. Shilonda Rawlings – These cookies turn out best when using old-fashioned oats (not the minute/quick oatmeal). Well, they’re perfect for all of us! I love it!I follow the recipe exactly and they come out perfect each time. Loosen the soft, gunky mess with a knife and let it cool on rack for about 30 minutes. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. I also used half the amount of white sugar – I didn’t press down the first batch and they didn’t overly thin out (still taste good!) These cookies are great and the measurements were easy to follow. Absolutely had to share.. the cookies came out lovely and crispy. They are crisp but slightly chewy in the center. The cookies can be baked straightaway! Thanks. And that’s saying something as I’m an avid and experienced baker. Thank you so much for this amazing recipe. I did not find them in any way less tasty, but I also added Craisins and nuts. These were delicious. My recipe from ATK cookbook is nearly the same recipe but has a has a bit of nutmeg and it’s delicious. Absolutely delicious cookies with a crispy edge and slightly chewy center. I believe that it’s in the kitchen, around the … The problem is, however, I don’t know whether it’s me or the cookies he is sticking around for! with oats in the starring role, just the thing I wanted! I love oatmeal cookies and I love crispy cookies so when I found this recipe I was in heaven! as well as all your other recipes im gonna try this recipe tomorrow, but I was just wondering are these cookies are really sweet? Thank you!!! I’m never in control if I have a stack of cookies in front of me and a glass of cold milk! . I loved the cookies and texture was buttery and crispy. okay then thank you so much! Hello Mel! The bottom of the cookies were burnt in a little over 5 minutes. Hi can you please tell the temperature at which these need to be baked for 13-16 minutes? Normally I never like crispy cookies, or virgin (without chocolate or other add ins) cookies. In a book without pictures no less. Slowly add in the dry ingredients. Could I have not cooked them long enough or made the size too big. Hi Mel, With our 4 sons they did not last a day. The two tablespoon measurement was right on…I stacked them in a glass container and they looked amazing, of course, they didn’t last long enough for me to even take a picture…next time. The buttery crispness of the cookies with a very, very, very slightly chewy center (probably because I underbake everything) had me eating another and another and another. They are also too sweet and dry. Oh my starlit heavens. The ingredient list is so simple and the cookies are very tasty. I wonder if I’m using too much butter and then the batter is thinner. you might want to add some extra baking time to account for the chilliness, just watch closely! But hey, I’m never one to fully discourage experimenting so let me know if you take the plunge and try it (oh, I wouldn’t omit any of the oats if you add chocolate chips). You might need to let it rest at room temp to make it scoopable after chilling if the dough gets firm in the fridge. Can we interchange the type of oats in this recipe? WONDERFUL! This is a great recipe! Do you have one…thanks a bunch. I haven’t tried leaving out the eggs or using an egg substitute in these cookies, Sonia, so you’ll have to experiment. Bake 1 sheet of cookies at a time until the cookies are golden brown, edges are crisp, and centers are still very slightly soft, 13 to 16 minutes. It definitely helps contribute to the crispiness. Not me. Compare with the other recipes I tried before, this one contains more percentage oatmeal inside and less other ingredients – I think this is why the cookie tastes so great . A bit of history, they go back to the 1800’s . Prep Time: 10 minutes. Did not disappoint and I’m happy, happy, happy. He did not want his mother to be upset so he would sneak over to my house and scarf a couple at a time. these are truly the perfect oatmeal cookies! I used whole wheat pastry flour and 1tbs of flaxseed. I added up the calories in all of the ingredients and divided by 36. However, I still feel a bit sweet for me, I might try to cut down more~ I also added extra 1 cup of sliced almond, it’s absolutely heavenly! Perfection. I’m in love!! These were by far the best oatmeal cookies I have ever made. You might have made them exactly right! Now, by “my mission” I mean, why I write this blog. cinnamon and 1/3 C golden raisins, and reduce both the white sugar and the brown. It has enough bite and chew at the same time. In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. S not firm try chilling it until it melts just enough to the! 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