Crunchy Oatmeal Cookies
These cookies are pretty small and last for at least two weeks in an air-tight container. Which means you can either get part of your holiday baking out of the way early, or be snacking on them in the weeks leading up to the big day. Not to mention, these will have your house smelling better than any winter-themed candle you’ll buy this year. Except maybe a Christmas cookie themed one.
Recipe
Ingredients
For the cookies
115g butter
85g caster sugar
1 tsp golden syrup
1/2 tsp vanilla essence
115g flour
85g rolled oats
Pinch of salt
Optional: 1-2 tsp of water as needed. See recipe notes.
For the icing
40g icing sugar
2 tsp cold water
Method
Preheat your oven to 180°C / 350°F.
Cream the butter and sugar together until light and fluffy.
Add the golden syrup and vanilla extract, and mix to incorporate.
Fold in the flour, salt and oats until you have a crumbly, dry texture. If your cookie dough is a bit too dry, see recipe notes.
Roll into walnut sized balls, then place on a baking tray at least two inches away from each other.
Bake for 15-20 minutes until a deep golden brown.
Take the cookies from the oven, and allow the cookies to cool on a wire rack. Meanwhile mix the icing sugar and water until a thick icing forms.
Decorate the cookies with the icing, whether with a simple drizzle or a big old blob, and serve with a steaming cup of hot tea. Enjoy xo
Notes
Texture
This cookie dough is very dry and crumbly – this is what will get you the crunchiest texture for your cookies. However, if the dough is still not sticking together after mixing, add a little bit of water, 1/2 a teaspoon at a time and mix again. It’s best to work slowly, as the more moisture you add to the dough, the chewier the cookie will be, as opposed to crunchy.
Storage
These cookies will keep for two weeks in an air tight contained. The cookie dough will keep in the fridge for up to three days.