Don’t get me wrong – I love the occasional sturdy oatmeal cookie, toothsome and full of chewy raisins. And I am firmly on the side of “soft and chewy” when it comes to most other types of cookie. But for one reason or another, a delicately crispy, buttery oatmeal cookie – with little bits of chocolate and raisins – really floats my boat.
What I like about this cookie is that you can use whole wheat flour, or oat flour, or whatever hearty flour wags your tail, and it tastes like it belongs (then again, maybe everything tastes like it belongs with a good hit of butter and sugar). This recipe is very versatile, and you can toss in lots of things – sunflower seeds, chopped pecans, flax seeds, dried cranberries, raisins, currants, milk-, dark-, or white-chocolate, coconut. Whatever makes your skirt fly up.
Crunchy Oatmeal Cookies
- ½ cup butter softened
- ½ cup brown sugar packed
- 2 tbsp honey or maple syrup
- 1 tsp vanilla
- ¾ cup flour I used oat flour - you can use whole wheat or all purpose, instead
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup oats
- 1 cup add-ins I used 1/4 cup currants, 1/4 cup mini chocolate chips, 1/4 cup sunflower seeds, and 1/4 cup flax seeds
- Preheat oven to 350 degrees. Beat butter, sugar, honey and vanilla until fluffy.
- In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir to blend. Stir in oats and add-ins.
- Drop tablespoons of dough onto greased cookie sheet. Dip a flat-bottomed glass in demarara sugar, and flatten cookies, dipping the bottom of the glass in sugar for each one. Bake for about 18 minutes, until crisp and golden.
Last Updated on March 4, 2009 by Jennifer Pallian BSc, RD