crispy oatmeal cookie bars

This is the cinnamon-laced, oat-based, cookie you've been looking for! I had always thought that unsalted was better because it was supposedly more pure and you could control the salt more. I don’t know, Mel. I’m not entirely sure what went wrong. Thanks so much for sharing the recipe! It is fabulous. These are amazing. Yes, that’s right; it’s not done if it soft or gooey. Dipped in milk these are unreal. Again, thank you so much for sharing . But a word of warning: the crispiness and flavor of these cookies are irresistable and highly addictive. http://astore.amazon.com/httpwwwcookie-20/detail/0836237331/102-1327064-9497754. 5 stars!! 1 teaspoon baking powder (makes sure it’s not lumpy) Please help. Is it better to store these baked cookies in a plastic container or a can? We love raisins around here, so I added a cup of raisins…I didn’t adjust the recipe, just added them. . For instance, I just consumed my fourth liter of wine while typing this, which Google tells me is about 1 gallon. (her recipe called for baking at 300 for exactly 20 minutes..and lining the pan w/ waxed paper, not greasing!). So, 1) replaced the 1/4 cup brown sugar with maple syrup.2) replaced 1-3/4 cup butter with 1-1/4 cup butter + 1/2 cup peanut butter.3) added 2 cups chocolate chips. Any thoughts on why they might not have spread out? They freeze beautifully as well. Here’s a link. How long do the cookies last? Added peanuts. Place the cookies about 2 1/2-inches apart on the baking sheet(s) - about 8 cookies per sheet. I haven’t tried it that way but it’s certainly worth experimenting. Delicious cookies! Will be making these again soon! I’ve never been a fan of oatmeal cookies and I could never understand why until I tried one without cinnamon….. I’m not a fan of cinnamon in cookies, I just never knew!! Ijust made tonight and boy it”s cruchy, delicious and i love it! Oh my goodness….those look dangerous! These cookies!! I do it in almost every sweet type recipe I make, and they are all still sweet. I tweaked it a bit, adding coconut flower, cinnamon, and milk. These would be the perfect cookies to recreate an It’s It ice cream sandwich…my faves were w coffee ice crm. I made these today! This recipe is absolutely THE BEST!! These cookies are so delicious. I’ve previously worked as a pastry chef and what I’ve done in situations like this where the dough gets a little soft is simply keep the batter in the fridge in between rounds of baking. My husband is still talking about them. Let the bars cool. OMG! You might have made them exactly right! Its divine!! Is that the reason for them being so crispy? I have been looking for a recipe like this, and it is perfect. Hi Mel! LOL thanks so much for this awesome recipe!! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. . This is the best oatmeal cookie recipe I tried so far. Remove from oven. Till Mel’s,, and now  I have not wanted to stop eating them. Don’t like soft ones! These are crunchy and buttery and I can’t stop eating them. In fast, I got this post in my email and actually deleted it when I saw it said “Thin and Crispy” Cookies. The texture is great and the amount of crispiness is perfect. Many thanks to uuuuu!! I am with the minority; never liked soft cookies and these really hit the spot. http://forayintofood.blogspot.com/2007/10/aaaah-nice-cup-of-tea-and.html. For mine, I took 2 sticks of butter out of the refrigerator and microwaved them, together, for 15 seconds, just enough so they weren’t rock hard but they were still very firm and my cookies baked up beautifully. Got rave reviews from guests. They are def a favorite! Thanks for sharing the recipe Mel your the best! Dear Mel, I love soft and chewy cookies, and I love thin and crispy cookies. And I really didn’t notice a difference in end product. I accidentally added an extra egg so I added a little more oatmeal ( I also used quick oats) and the cookie was crunchy and tasty. , I love your website and I love a crispy crunchy cookie and your recipe sounded wonderful but when I pulled them out of the oven they were so spread out and paper thin, not like your photos at all. ( I blogged them here if you want to see the changes.) I never got the recipe from Colleen, but years later I found a similar one in a Maida Heatter cookbook. I have several of Maida’s books but I don’t recall seeing this one…looks fabulous! I followed the directions exactly. I can’t really add anything more than what’s already been said…will never use any other oatmeal cookie recipe! Hi can you please tell the temperature at which these need to be baked for 13-16 minutes? I’ve always preferred large, thin and crisp oatmeal cookies, sans raisins or any other additions, so I thought I’d try this recipe. Best oatmeal cookie recipe I’ve ever tried, so thank you, Mel. Not sure, Carol – it’s hard to know since I wasn’t there when you made them. Just baked this, it is indeed delicious. My husband requests these cookies at least once a week and every time I make a batch to take to church they are devoured instantly.Thanks so much for this delicious recipe. Thanks for the great recipe, I am a coconut fan so added half a cup of unsweetened in place of half of oats….result was delicious!!! I cut down the sugar amount to 1/2 cup of granulated white sugar and 1/4 of brown sugar, it still works fine! This made them extra crunchy! Quarantine just got a little sweeter <3. Baked for around 25 min at the 350F oven. Mel, I’m sorry for clogging your blog with negativity – but I DID just eat an entire cheeseball from a recipe you posted so I guess the, ahem, “clogging” is kind of a tit-for-tat. That’s awesome! . Your story was mine.Lol, Lord have mercy!!!!! 8 minutes is more than sufficient – 13 minutes gave me a batch of burnt cookies. These are great cookies. Hi Mel, Thank you for this recipe….Michelle. Wow. This is just an FYI, Hello Mel, I made crispy oatmeal cookies about 10 years ago for the 1st time and just loved them and I’m not an oatmeal cookie fan at all. I split the batch, added raisins for my wife (I’m not a raisin fan) and put Chopped pecans in mine. Add flour, oats, … I add 1/2 tsp. Sometimes less is more, and this basic oatmeal cookie recipe is a great example. I believe that it’s in the kitchen, around the … Not only are they crispy, they are delicious. 1/4 teaspoon salt I followed the recipe to a T and they are so amazing. You just reduce the oats to 2 cups and add 1 1/2 cups of sweetened flaked coconut to the oats. I will increase to 1/2 cup each the next time. and I did for the others and they flattened out nice. thanks so much. Hot day here so my coconut oil wasn’t firm enough. I also added Almond extract instead of vanilla. Otherwise the recipe is good. Thank you for the recipe. I have been searching for the “ultimate” crispy oatmeal raisin cookie for my husband. Oatmeal cookies are not in my top favorite, well they weren’t anyways until now! Thank you!! Any comments? I will definitely be keeping this recipe thanks so much. My wife said they tasted “Gourmet” and she would gladly pay 2 bucks per cookie for them! i’m a chewy cookie gal and these hit the spot! Too much? I’m planning to make them tomorrow. Press in … Sorry, wine speaking…I’m going to leave the comment section and go back to looking for obscure clues Q may have left on Reddit. Omg!!! I was looking for oatmeal crispy cookies and your site was in the first page of the search. Thank you for sharing this recipe. There are two types of oatmeal cookie lovers. A bit of history, they go back to the 1800’s . I so appreciate you, Mel. Plumps them up. That’s my opinion. I absolutely think the key is to undercook them just a tiny bit. I’m an experienced baker and -until these- never found an oatmeal recipe that I loved (ether too soft, too thick etc). do you think you could add coconut to these and get same success? I’m going to lie and tell everyone this is my grandmother’s secret recipe! Pinning…! It’s unreal. Do not copy, distribute, or reproduce without permission. The batch I made with regular rolled oats was more “crunchy” than “crispy”  Both are delicious but I preferred the more delicate texture of the quick oats version, This is my favorite recipe.I tweek it sometimes depending on the occasion.I’ve probably used this 60 times.Never a bad review.Always a hit at Christmas n Birthdays.Best crisp n Chewy cookie .EVER……Thanks Mel. This is the oatmeal cookie recipe I have been looking for my whole life! Great for the school lunchboxes! Hi Christina, yes, you can refrigerate the dough. Hands down the BEST Oatmeal Cookies I have ever made!! Hello Mel! When it comes to cookies, what camp are you in? Lucille – I am so glad you like the cookies. My new go to oatmeal cookie. Crispy Top Oatmeal Bars. Kids waste cookies if they are too big so smaller size works for me. Wowza!!! Delicious! Preheat the oven to 375 degrees. Oh my, they are crispy but bland! He couldn’t believe that there was a better recipe. I won’t be searching for any more oatmeal cookie recipes as this is now my staple recipe. I’ve recently become acutely aware that his daycare, while amazing in most ways, is lacking in providing nutritious food (which is ironic because it is a daycare associated with a major healthcare system). I made a batch of the “thick and chewy” kind a couple of years ago and he complained they weren’t crispy enough, so I quit making oatmeal cookies. 3) Gurl, Mel is American. Paul, bro, great point. ;o). I added walnuts and dried cranberries, subtracted a 1/4 cup oats and 1/2 cup sugar. I made a batch last week. I used quick oats and added cinnamon to mine and they came out great! I love thin and crispy cookies! Also, I don’t eat refined sugar so I substituted with raw turbinado and raw brown sugar. I tried baking one batch for 13 minutes, but they were too crispy, so I guess you have to find the baking time that’s just right for your taste. Thanks for the recipe! I made them a bit smaller the second time around and added 1/4 cup sliced almonds ( Trader Joe’s) and 1/4 cup chop dried raisins/cranberries/blueberries ( Trader Joe’s). They spread beautifully into gorgeous, crunchy, addictive cookies. You won’t even miss it. I replaced butter with 1/2 cup of peanut butter and 1/2 cup of vegetable oil ,egg replaced with 1/4 of banana purée and increased baking time to 18 mins . Thanks for sharing I appreciate. I followed the recipe exactly and they were crisp without being dry with the full flavor of oatmeal without distractions of add ins or spices. The cookies are super crispy as promissed! I had a neighbor who’s had hated oatmeal cookies no matter how his mother made them. XO, Ah, thanks, Sara. They came out great. Have made these cookies and your cooking time is not correct. Scrape down the sides of the bowl again. I have been searching for the perfect oatmeal cookie recipe for my husband, who had surgery recently & is having problems eating most foods. I undercooked the first batch and they were delectably chewy. You should really try the coconut variation they provided in the Cooks Illustrated magazine…..oooooooo my God!!!!!!! I was going to take some to work but that will be a next time I’m keeping these( what’s left of them) morning I’m going to try next time using unbleached flour  to make it a little bit healthier. Are they suppose to be those sweet yummy oat cookies….cause my ones were a bit sweet but had a sort of a tangy smell and taste to it…one I can only resemble to microwaved butter popcorn (the way they smell not taste). I am in charge of deserts and wanted this one to be on the list! His married daughter made him this recipe for Father’s Day. They will spread quite a bit. I made these today and they are absolutely easy, simple, and most importantly a perfect cookie. this looks so tempting and delicious and i really want to try it but i’m currently on a diet and counting my calories . Although i sub almond flour to apf since i am Diabetic… by any chance i can freeze the remaining of the dough? Not me. My yield was 14, so they were considerably bigger than the cookies pictured with the recipe. My family’s new favorite cookie. My husband craved crispy cookies. Can I add chocolate chips and if so do I change anything. Your recipes have been lifesavers!! I used to have to buy cookies like these. Delicious! Beat until just combined. I reduced the amount of oatmeal from 2 1/2 cups to 2 cups, added 1 cup of chopped pecans, added 1/2 cup raisins, and 1/2 teaspoon of cinnamon. They were crispy, fine, delicate and delicious!!! I also like to under bake mine by just 30 seconds or so, enough that the center is still a little chewy. Then sprinkled some dark chocolate and almonds. These old-fashioned oatmeal cookies are flat, very moist, and bend rather than break. The best oatmeal cookies I have ever made and I’ve tried numerous recipes for thin and crispy ones over the years. I’m trying to find something super crispy to go on top and for there to be a lot of it! Great blog too. Do you have any recipes for an oatmeal cookie that is crunchy but still “relatively” healthy (applesauce, limited butter)? My butter thoughts are completely in line with Mel’s. Oats: don't substitute quick oats in this recipe; you'll hate me because the cookies won't look like the ones in the pictures. Thank you! holy sh**!!!!!! These cookies are my favorite now, the only change i made is i put half a cup of sugar that is brown and white combined together, next time i might reduce sugar a little more. Thank you so much for posting! Thank you! I was in a large home store today that offers products from around the world and they offered a crispy oatmeal cookies at check out but didn’t try one until I finished with check out. Happily, we are still seeing each other. Had to keep them in the oven for a bit longer, but otherwise absolutely delicious. I think in the 40 some odd years since I left home, I’ve only made them twice. I was surprised how much the kids liked them even without chocolate. 14 tabs sounds like an awful lot for 1 cup flour. Good luck! I sub of 1 cup chopped almond and a tbsp coco powder for half cup oatmeal.. its really crispy and chewy at the same time!! In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. I followed the recipe but increased my baking time by an extra five minutes. I like to make the dough THEN ask the kids for “help” when all the work is done At least when trying a new recipe. But, the basic recipe needs a “touch” of flavor! Alison, you are right. Argh. Everyone wanted the recipe. Easy and fun, good to involve kids with. Know what your talking about before replying such rude comments. the dough can be cooked from frozen). Also, used convection oven, baked 3 trays at a time, did not press down dough balls, rotated half way thru baking; perfect flat, golden crispy cookies. I added the hickory nuts! The coconut flavor is subtle and you don’t feel any of that “coconutty” texture. Hi! Until my sweet sons started dipping these crispy oatmeal cookies into their glasses of frothy, cold milk. I’ve been looking for these all my life! Thank you for this great recipe! They spread out to a perfect thin but with substance thickness and you can’t stop biting them. Crispy is an understatement. I fluff the flour really well and then scoop in my measuring cup and level off. I love a crunchy cookie and after searching for so long, I came across your recipe and it is PERFECTION! ❣️. I just toned down the sugar bc I didnt have the brown sugar, I used cristalized instead and they’re just perfect. … Thanks. Frankly, any extra ingredient you might wish to add will work. All of it. Now i am back making another batch! I, too, usually love chewy cookies but these absolutely won me over. I didn’t add enough sugar and same thing happened didn’t spread or get crispy. I have made these several times and my family LOVES them. I’m going to try white chocolate coconut next time. I will tweaked your recipe in my first try by lessening the white sugar to 3/4 cup. I used Kerry Gold Butter, which I believe made them even better!! I’m so happy to hear that, Lora! I did add a cup of chopped walnuts. I’ll admit, I have never, NEVER (sorry to shout but this is important), met a crispy cookie that I have liked. What is 3/4 tsp of baking powder These are the BEST oatmeal cookies I have ever made! We shall see…. Loved this! Like some others I reduced the sugar quite a bit. MEL YOU ARE SPOT ON!!!! I think it’s a joke but can someone tell me if they tried less butter/margarine? I did half of the recipe. LOL. I am going to make the winning recipe for the spice cookie today and make the fudge bars tomorrow…I’ll let you know how it works out. Thanks. They are delicious… And totally passed the milk dunking testers!! . Cut what you need and then soften it. Flapjacks have golden syrup. Still not diet food by any stretch of the imagination but not 210 calories either. As much as I wanted to make them exactly like the recipe  I used what I had on hand which was pancake mix instead of flour and water instead of the egg. Hi Samantha, if they are baking up really thin, I’d suggest using more flour. Also used a smaller cookie scoop and baked for 12 minutes. We have a strict “No Cardi until Kindy(garten)” rule in our house. In that recipe you called for “melted” butter. I’m guessing if I use instant oats it should look finer right? I skipped the baking soda because I have the “double acting” baking powder and I find my brand of baking soda leaves a weird smell/taste. Thanks for any input. Thanksgiving is in about 2 weeks and this is one thing I don’t have to think about. 1 cup granulated sugar Of course, I will have to try one (or two) for the sake of research. lol. Lori – I think you could definitely refrigerate the dough. These thin and crispy oatmeal cookies are absolute perfection! I have made these cookies 20+ times and they are absolute thin and crispy perfection every time. Hello, Both types are delicious. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside. In your professional opinion, do i risk messing with perfection? I took them out when the edges were starting to get golden but the middle looked barely done. Have been searching for the cookie of my childhood, founded it finally. Here are my modifications: I used half whole oats and half quick oats. I started socially distancing myself from the comments section before “social distancing” was common parlance. Help!!! I didn’t have old fashioned oats but I did have quick oats and they turned out great! I might love them the most! They spread out and were chewy in the center and crispy on the edges ahhhhh thank you so soo much ! I convinced him to try these and he loved them. I don’t like the thick ones. I’m a soft and chewy, gooey cookie lover. Thanks for the recipe. My new go to recipe ! These Oatmeal Chocolate Chip Cookie Bars are a regular, sweet-tooth-satisfying weekend treat at our house!. When I make cookies from a recipe, I look for a cookie with “crispy” or “crunchy” in the title. I want to make and freeze a variety of cookie dough so I can pop a cookie in the oven when we are snackish but I don’t know what type of cookie dough freezes the best. http://forayintofood.blogspot.com/2007/10/aaaah-nice-cup-of-tea-and.html. Sp yummy You will probably smell burning, but this is the butter and sugar touching the sides of the pan. Very good! I added walnuts, pecans, and toasted coconut, plus subbed half the butter for organic coconut oil. Although the taste is scrumptious, the cookies spread out so much that they look like ‘lace’ cookies. Great recipe! There’s quick oats, rolled oats, old fashioned oats..confusing! These are excellent cookies! This cookies did not spread or became flat like you said they would. Preheat oven to 350 degrees fahrenheit.Preheat oven to 350 degrees fahrenheit. As it turns out, I only had one stick of butter on hand, but also had a jar of pumpkin butter. When the Cookie Spirit moves again, I’ll try cutting the amount of butter just a bit. This recipe is so easy to make. The nuts leveled out the sweetness. Thank you for sharing! No one I knew could make them, I certainly could not. I’ve been looking for a cookie like this for years. I’m about to try your oatmeal cookies (crispy version). This recipe reminds me of the oatmeal bars my babysitter used to make. Been looking for this type of oatmeal cookie for 35 yrs. These Oatmeal Cookie S'mores Bars are over the top gooey bars! With the first batch the butter was still cool, and and very soft and more room temp with the 2nd. Yup, very similar to my flapjacks: The texture and flavor was fantastic. I can eat them all myself. If I see a cookie in the store that I think looks good, I bring the package home, remove the cookies and BAKE THEM.

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