This was modified from a recipe of my mother's which she called
"Abbey Crunchies". I changed it slightly and here's my version. The
recipe doesn't contain any eggs - that's not a mistake - so it's great
for people with allergies! Use butter/milk substitutes too and it could
easily be vegan.
Oatmeal Crunch Cookies
Ingredients
10 oz butter
5 oz white sugar
5 oz brown sugar
2 tbs milk
1 tbs maple syrup
10 oz flour
1 tbs baking powder
2 tsp baking soda
1 tsp salt
8 oz "instant" rolled oats (Quaker oats)
Instructions
Cream butter and sugars, then mix in milk and syrup. Stir in dry ingredients, mixing well. Roll into small balls and place on a baking tray lined with parchment paper, and press lightly to flatten slightly. Bake at 300 F* for about half an hour, until light golden brown. Cool on a wire rack until crisp and dry.
* NOTE: this is lower temperature than most cookie recipes, if you cook at 350F they may brown too fast.
Before baking:
Oatmeal Crunch Cookies
Ingredients
10 oz butter
5 oz white sugar
5 oz brown sugar
2 tbs milk
1 tbs maple syrup
10 oz flour
1 tbs baking powder
2 tsp baking soda
1 tsp salt
8 oz "instant" rolled oats (Quaker oats)
Instructions
Cream butter and sugars, then mix in milk and syrup. Stir in dry ingredients, mixing well. Roll into small balls and place on a baking tray lined with parchment paper, and press lightly to flatten slightly. Bake at 300 F* for about half an hour, until light golden brown. Cool on a wire rack until crisp and dry.
* NOTE: this is lower temperature than most cookie recipes, if you cook at 350F they may brown too fast.
Before baking:
After baking:
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