Oat Crunchies

A few years ago, I had found this Oat Crunchie recipe in the local newspaper , cut it out and paste it into my recipe scrap book.

I must admit that this is the best cookie I had ever baked, very satisfied because it is a healthy cookie , used oats instead of flour.

I had used quick instant oats instead of rolled oats, helps the crunchie cookies to bake faster and crunchier.

When I saw this cookie recipe, I was surprised that oats could produce the crunchy texture.

I mean, yes, oats are soft and mushy when mixed with water but I couldn’t imagine it to be mix with butter and sugar.

My imagination was coarse, dry dough but surprisingly, it was mild sticky cookie batter that a spoonful drop onto the baking trap was possible!

Rather than my usual melt-in-the mouth cookies, this Oat Crunchies are really crunchy,  the chopped roasted walnuts embedded inside the oat cookie are well combined, perfect texture induced.

Honestly, I have weakness in nuts cookies. Be it roasted walnuts, pecans, cashew nuts or ground peanuts, these nuts make a lovely crunchy bites.

If you are allergic to nuts, simply opt them out but don’t grind the oats.

Instead, add in the oats as a whole. Then it will produce a crunchie bites too.

How to bake Oat Crunchies

Prep time: 10 min

Baking time : 20 min per tray

Yield: 50 pieces ( small)

Ingredients

• 60g butter
• 175 castor sugar
• 2 eggs ( Grade A)- beaten
• 1 tsp vanilla essence
• 180g rolled oats / quick instant oats-coarsely grind
• 2 tsp baking powder with 20g corn flour/corn starch
• 1 tbsp pecans /walnuts-roasted and chopped coarsely

Baking steps

1. Line baking tray with parchment paper with a little butter.
2. In a big mixing bowl, cream butter and sugar until creamy.
3. Add in neaten eggs and vanilla.
4. Beat well with a stainless steel fork or whisk until well combined.
5. Grind oats coarsely, mix it into the batter.
6. Sieve in baking powder and cor flour.
7. Beat well.
8. Toss in the roasted pecans / walnuts. Mix well.
9. Scoop up 1 tsp of oat batter, place on prepared tray.
10. Allow some space in between for expanding when baking.
11. Bake oat crunchies for 20 minutes until golden brown.
12. Bake at 180C
13. Remove the crunchies from the tray with a flat spatula, leave aside to cool.
14. Store in airtight container.

Why use oats instead of plain flour

I wonder too.

Until I tried it out, I finally found the reason why oats are better than plain flour.

Cookies made from oats produced flavorful and tasted alike wholemeal flour, which is cheaper.

Oats add in fiber, better texture and more nutrients compare to plain flour.

Oats are low in fat, no cholesterol, benefits your heart, lower your cholesterol and an ideal ingredient for kids, weight loss consumers and old age folks.

That is why I planned to use oats instead of flour for my cookies too.

Have you ever tried baking cookies and breads with oats?

Do you use the same measurement for the flour ?

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