When I say crispy cookie, I don’t mean hard like packet biscuits. What makes these so crispy is the addition of oats. These are so easy to make, don’t take too long, plus they keep very well too – they stay crispy all week!
This recipe is from my 500pg book titled, ‘The Art and Soul of Baking‘ and I’m sharing my variation on the recipe:
Crispy Dark Choc Chip Cookie Recipe
110g unsalted, softened butter
1/2 cup firmly packed light brown sugar
1/4 cup + 1 tbs granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup unbleached, all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup old-fashioned rolled oats (not Quick Oats!)
3/4 cup dark chocolate, roughly chopped
Add 1/2 cup dried cranberries.
1. Pre-heat the oven to 180c and line baking trays with baking paper.
2. Mix butter & both sugars with a stand mixer on medium speed, until smooth & blended – about 2 minutes.
Add the egg and vanilla and blend well.
3. Add flour, baking soda & powder and salt. Mix on the lowest speed until there are no patches of flour.
4. Add the oats and chocolate (and cranberries), blend on low until just combined.
5. Use a small spoon to portion 2cm mounds onto the baking sheets, spacing them about 2″ apart.
Bake the cookies between 13-16 minutes.
Transfer to a cooling rack.
Either in an airtight container, or like me – in a vintage cookie tin lined with a tea towel.
These are also great in lunch boxes throughout the week!
Original recipe ingredients and method can be found in:
Title: The Art & Soul of Baking, © 2008
By: Sur La Table with Cindy Mushet
Publisher: Andrews McMeel Publishing, LLC
Recipe: Cherry Oatmeal Cookies