Yes, you read right: “crispy” and “oatmeal” in the same cookie. Lately, I’ve been feeling a bit more adventurous in the kitchen (as you might’ve been able to tell from the chocolate hazelnut mousse tart I conjured up previously). This time round, I wanted to experiment with texture.
Your typical oatmeal cookie is chewy, such as my cocoa oatmeal cookies. But I wanted to defy convention by creating an oatmeal cookie that’s crispy.
In one of my early posts on Basic Bakes, I wrote about 9 ways to change up a basic chocolate chip cookie. You’ll see I used some of the principles outlined in the post to create a crispy cookie: I used only caster sugar, and I increased the oven temperature.
I deliberately chose rolled oats because I wanted something substantial, such that it becomes more of a filling (like the chocolate chips) than part of the main cookie. As a result, this Frankenstein of a cookie is wafer-thin, almost like a biscuit. But its crispy texture is juxtaposed by nutty, chewy oatmeal bits and sweet bursts of chocolate.
- 125g butter, softened
- 160g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 125g all-purpose flour
- 1/2 tsp baking soda
- 160g rolled oats
- 160g mini chocolate chips
Makes a little over 3 dozen cookies.
Step 1: Preheat your oven to 190°C (375°F). Line a sheet pan (or two) with baking paper.
Step 2: Cream the butter and sugar. Beat in the egg, vanilla essence and salt until the mixture is light and fluffy.
Step 3: Sift in the flour, cocoa, and baking soda, and mix in. Stir in the oats and chocolate chips.
Step 4: Roll tablespoon-portions of the dough into balls and place them on the sheet pan about 2 inches apart. (Or use a disher.)
Step 5: Bake for 12 minutes.
These cookies are wonderful when they’re warm from the oven. They’ve definitely got a crunch to them, but the larger oatmeal bits give them a nice bite and chew.
Unfortunately, the crispiness doesn’t last in the humidity, so the cookies will soften a bit by the next day. You could try giving them up to 3 minutes more in the oven, to take them to a deep-brown colour and a biscuit-like texture, although you run the risk of burning your cookies.
Nonetheless, these still aren’t your conventional oatmeal cookies just purely by shape, because these cookies are really thin. I thought they’d divide opinions, but so far whoever’s tried these cookies simply loves them.
Try making these cookies at your own risk, but then hey, how wrong can a chocolate-chip cookie get?