Sunday, July 14, 2013

Oatmeal crunch cookies

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


10 oz butter
6 oz white sugar
6 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)
2 oz chopped macadamia nuts (optional)


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: