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?
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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.
That huge, crispy, flaky shell is worth it.
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