Classic Crisp Oat Cookies

I had approximately 2 cups of Rolled Oats left over!I had got the best Oats some 5 months back and enjoyed a delicious porridge with honey and fresh fruits many times for breakfast.Unfortunately the jar of Oats stood near a newly bought jar of Coffee once overnight and then the better half would not have them as he complained of a “peculiar smell” in the porridge.I could well discern a slight aroma of Coffee but it is a tradition if he does not like something,it would be lying untouched till I did not do something about it!

I hammered my head on many options before opting for a crispy cookie.As a rule my better half does not like chewy cookies while he prefers the crispy ones.However these cookies are delicious chewy and crispy – both ways.He bit into one and fell in love with it!He calls himself a food critic and hearing praises of anything means it is really delicious!I referred the recipe from Mel’s Kitchen Cafe and adapted the recipe to suit my needs – the result was a super tasty and wow cookie which was enjoyed dunked in cold milk flavoured with butterscotch essence!

The link for the referred recipe :

https://www.melskitchencafe.com/thin-and-crispy-oatmeal-cookies/

You can flavour the milk with any essence you want or just have it plain!The first batch of cookies came out chewy and the second batch made thinner than the first came out crispy!Really really delicious!

This recipe is posted today to celebrate National Oatmeal Day worldwide!

NOTE :

I made the cookies with rolled Oats.Do not go for the quick cooking instant Oats as you will not get the same rugged and rustic texture like these cookies.
You can add extra ingredients like Choco Chips,Broken candies,chopped caramels or raisins for mouthwatering flavours!

INGREDIENTS

2 cups Rolled Oats

3/4 cup plain flour (maida)

100 gms (1 cup) unsalted butter – if you use salted then omit the salt in the recipe

1/4 tsp salt

1/4 tsp baking soda

1/2 tsp baking powder

1 tsp Vanilla extract

1 egg (at room temperature)

1/2 cup granulated white sugar

1/2 cup brown/demerara sugar

METHOD

Preheat oven to 170°C.Line a cookie sheet with parchment paper and keep aside.

Mix the flour,baking soda and salt (if using) in a bowl.

Add butter and both sugars and beat with an electric mixer till well combined.Add the egg and beat again for approximately 1 minute.Add the flour mix and fold with a spatula till well mixed into the egg mixture.

Now add the Oats and fold again till well amalgamated.

Shape into small balls and put 8 per batch on the parchment paper.If you want chewy cookies leave them as it is.With the heat they will collapse and turn into delicious chewy morsels!If you want crispy cookies press them gently with the back of a small soup bowl or ladle.

Bake for 16 – 18 minutes per batch till golden brown on the sides.

Serve with milk for a memorable snack!