I love the crunchy, milk-requiring texture of Dad's brand oatmeal cookies. All of the recipes I've found are for chewy oatmeal cookies... Does anyone know of a great recipe for thin, crunchy oatmeal chocolate chip cookies?
Kristen is the Creative Director of Food52
Merrill's recipe for Crispy Oatmeal Chocolate Chip Cookies, which popped up above (how smart are those recipe recommendations?!), is a really good one. As the recipe is written, they'll come out a little chewy, but if you leave them in the oven a couple extra minutes, they'll be good and crisp. Here's the direct link: http://bit.ly/guMvv9
I am not familiar with Dad's brand, but this winter I started making crunchy oatmeal cookies with no chips and extra cinnamon. Overall it is very similar to Merrill's recipe proportion-wise, but with the following differences: 1 stick butter + 1/4 cup shortening (in lieu of the 2 sticks butter), and 1-3/4 cup flour instead of 1-1/4 cup. Also 2 eggs instead of one. Bake at 350 degrees for 10 minutes, instead of 375. OK so maybe not as similar as I thought. They come out very light and crunchy. I will post it now!
Barbara is a trusted source on General Cooking.
I make a very crispy oatmeal chocolate chip cookie. Here is the recipe:
You can use nuts or not as you like, and if you like your oatmeal cookies spicy, feel free to add cinnamon and/or allspice as you desire.
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Well played. You deserve a cookie.
They're sure to curry favor with you. (Forgive the dad joke.)
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