Tuesday, 5 November 2013

Crispy Oatmeal Cookies


Rolled oats. What do you do with them? There was a time when my mum, my auntie and I jumped on the rolled oats bandwagon to lose weight. Every evening at dinner time, we would sit at our dinner table nursing a bowl of rolled oats, grim faced and optimistic that we were doing the right thing.

Everyone seems to have a photo of stacked up cookies. I must do at least one.
That fad didn't last very long obviously and rolled oats are now a distant memory. Enter Little Thumbs Up November and Vivian of Vivian Pang's Kitchen has wisely chosen Rolled Oats as this month's theme. Though rolled oats doesn't exactly make me jump up and down (I still can't jump by the way), I am actually pleased to be working with oats and looking forwards to be inspired by oats.

Cookie dough. Gave me a very good arm workout.
I was clearing up my study when I found a recipe I printed from Joy of Baking. Crispy Oatmeal Cookies couldn't have come at a better time. This is perfect, I thought. And going through the ingredients, I found that rice cereal is also used. I went into the kitchen and found my box of Rice Krispies. But when I checked the expiry date....eeeekkk!!! It read 19 October 2013 which was that very day :( But hey, I opened the package and the rice cereal was still crispy :)


I got busy and made the cookie dough. Since it ain't Chinese New Year, I don't have to make dainty cookies. I chose to make them hunky and chunky. Yes, I want my cookies chungkeh and yummeh! Since they were big cookies, I got them baked in 4 batches instead of 8. Less work for me :)


One ingredient that made me hesitate was fine ground coffee. How would coffee figure in this equation? It was only 1 teaspoon and I wonder if they would affect the cookies greatly. Well, I am glad that I added coffee as it gave a very subtle and pleasing aroma and taste to the cookies. Please do not skip the coffee. It is good. Very good.


Being one to enjoy crispy cookies, I baked mine at 160C for 20 minutes. After the second batch, I reduced the time to 18 minutes as the oven was very hot. When the cookies were cool enough, I took my first bite. Fantastic! I love the crunch and the combination of rolled oats, rice cereal and chocolate chips. The gentle hint of coffee elevated the flavor of the chocolate chips and now I appreciate the chemistry.


Though oats in cookies is not exactly health food, it is alright if these cookies are enjoyed in moderation. Go ahead, have a cookie!









Crispy Oatmeal Cookies
Recipe source : Joy of Baking
(My notes and modifications in red)

- 1 cup (226 grams) unsalted butter, room temperature (I used 250g)
- 1 cup (200 grams) granulated white sugar (I used 60g)
- 2/3 cup (140 grams) firmly packed light brown sugar (I used 50g)
- 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 (I used self-raising)
- 1 teaspoon baking soda (I omitted because I used self-raising flour)
- 1/4 teaspoon salt
- 1 teaspoon fine ground coffee (optional)(I recommend that you do not skip the coffee!)
- 1  1/2 cups old-fashioned rolled oats
- 1  1/2 cups semi sweet or bittersweet chocolate chips
- 1  1/2 cups rice cereal

Method :

1. Preheat oven to 375 degrees F (190 degrees C)(I used 180C). Line two baking sheets with parchment paper, or lightly butter or spray with a non stick cooking spray.
2. 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.
3. 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).
4. 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.

Note : I used 2 tablespoons to spoon the cookie dough. Since they are bigger, I baked them for 20 minutes, turning the baking pan at half time to achieve even browning. After the second batch of cookies, I reduced baking time to 18 minutes as the oven was quite hot and the cookies baked much faster. I got about 36 cookies.

Also noted that the cookies did not stay crispy after they cooled down. They were soft and chewy. Somehow I didn't mind :)



Photobucket


This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen.

40 comments:

  1. Hi Phong Hong,

    We love the addition of oats in our cookies. Yeah... you are right that oat cookies are typically not the crunchy crispy kind.

    Zoe

    ReplyDelete
    Replies
    1. Zoe, I prefer crispy and crunchy cookies but am starting to appreciate the chewy ones now. They are not too bad after all :)

      Delete
  2. Hi Phong Hong
    These cookies looks real good and so well baked till golden brown. And most of all, love recipe from JoyOfBaking too.

    ReplyDelete
    Replies
    1. Thanks, Mel! I love watching the videos from Joy of Baking and I have learnt so much from Stephanie Jaworski.

      Delete
  3. Phong Hong, if my "cookies monster"see these crispy and beautiful golden brown cookies, sure he will finish them in few minutes, hehe...

    ReplyDelete
    Replies
    1. Esther, I am becoming a cookie monster myself. Help!!

      Delete
  4. Hi Phong Hong, oats' cookies are very crispy and crunchy. Quite addictive....

    ReplyDelete
    Replies
    1. Kimmy, yes they are so addictive and so hard for me to stop eating them hee..hee...

      Delete
  5. Hi Phong Hong,
    Very nice cookies! I noticed that most of angmoh cookies only stay crispy for a few hours!
    These cookies would be great eaten in front of the TV when crunchy and when they turn chewy, a cup of tea would be perfect! :)

    ReplyDelete
    Replies
    1. Thanks, Joyce! I think generally the angmoh prefer chewy cookies. I am starting to appreciate chewy cookies but still prefer crunchy anytime!

      Delete
  6. These chocolate oatmeal cookies look superb! I could eat a dozen.

    ReplyDelete
    Replies
    1. Mich, hah! hah! I must have eaten more than that :)

      Delete
  7. I like! Would buy those Jacob ones to enjoy even. My missus would make Nestum ones usually. :(

    ReplyDelete
    Replies
    1. Arthur, ask your missus to bake oat cookies. You will love the home made ones even more!

      Delete
  8. Never think of adding coffee powder into oatmeal cookies. The hint of coffee really pair well with the chips. Cookies with rolled oats tend to be chewy and I love it! Thanks for linking this great recipe!

    ReplyDelete
    Replies
    1. Vivian, at first I thought it was strange but now I love having coffee in the cookie!

      Delete
  9. These cookies look good, they would do great for my empty cookie jar though judging from how they look, they wont last long in there :))

    ReplyDelete
    Replies
    1. Hah! Hah! Cookie jars are meant to be filled and re-filled!

      Delete
  10. Sounds like you have tremendous fun making this. I enjoyed each bit of this post. Made my day!

    ReplyDelete
    Replies
    1. Thank you! It is always fun to bake cookies and eating them hah! hah!

      Delete
  11. PH, this sounds like a fantastic way to enjoy rolled oats. Hehe!

    ReplyDelete
    Replies
    1. Yen, this is the naughty way hee..hee...

      Delete
  12. your cookie looks yum-yum crispy and crunchy I love this type of cookie .O dear I only have rolled oats don't know how old must try but will only try half recipe then will let the see-fu know how it turn out

    ReplyDelete
    Replies
    1. EE, your cucu will love these cookies!

      Delete
  13. Phong Hong, you put a -smile- on my face about the rolled oats diet, which is a new one for me...sitting 'grim faced and optimistic'...LOL I remember the days of the 'cabbage soup diet'...don't even want to go into detail about that one; total failure!

    I love how you wisely use your adaptation, and you among myself and few other bloggers DO mention the source, unless its your own creative, or family recipe. I love oatmeal cookies, and the crunchy kind is my favorite. Great suggestion to leave the coffee out; I would not put that into yummy rolled oats-or oatmeal cookies, as we call them. Wish I could snatch a few right through the screen monitor! xo

    ReplyDelete
    Replies
    1. Hi Elisabeth! Hah! Hah! I won't ever eat oatmeal again unless they are in cookies. What a torture! I do believe in giving credit where credit is due and would never "steal" ideas and claim them as my own. About the coffee, I did put it in (even though apprehensive) and because these cookies contain chocolate chips, they actually worked. There will be more cookies coming from me soon!

      Delete
  14. Oh, I love oatmeal cookies....so much better than a bowl of oatmeal! Love this recipe with all the extra add ins :)

    ReplyDelete
    Replies
    1. Thanks, Lizzy! No more oatmeal porridge for me hee..hee...

      Delete
  15. Replies
    1. Amy, they were crispy only for a while much to my disappointment. But....I quite like them chewy too.

      Delete
  16. Hi Phong Hong,
    Your oats cookies looks really yummy!
    Love the added coffee flavor!
    mui

    ReplyDelete
    Replies
    1. Thanks, mui mui! I loved the coffee flavour with chocolate chips!

      Delete
  17. What a healthy and crispy oats cookies you have here, but frankly oats seldom appear in my pantry , hehehe..

    ReplyDelete
    Replies
    1. Hee..hee...Sonia, I only bought the oatmeal for this event. If not, sure won't buy :)

      Delete
  18. i haven't had cookie in a long time.. now you made me crave for them

    ReplyDelete
    Replies
    1. Shannon, looks like I am into baking cookies right now. It is quite addictive, the baking and the eating hee..hee...

      Delete
  19. you reminded me of those dieting days when i was in form 5 maybe..while you ate oats, i ate digestive biscuits..friends was telling me the disgestive biscuits can keep me full for at least several good hours..of course, that plan didnt stick for long..

    sounds like a good chunkeh cookie!

    ReplyDelete
    Replies
    1. Eh, Lena I like digestive biscuits! But now I only use them for cheesecake. Dare not eat because they are also quiet fattening :(

      Delete
  20. Hi Phong Hong!

    Can I know if I could substitute ground coffee with instant coffee like those from Nescafe or Indo Coffee?

    Thank you.

    ReplyDelete
    Replies
    1. Hi Siawtan! Yes, you can use instant coffee.

      Delete

Related Posts Plugin for WordPress, Blogger...