Treat your family with this classic favorite that are easy and whole grain seekers will appreciate, the rolled oats. This is the most requested oat cookies I've ever made. Using rolled oat and breakfast cereal (cornflakes, shredded wheat, cheerios, etc) or only rolled oat, these are great to work with. They hold their shape well while baking, not much spreading at all. You can lightly crush the oat/cereal if they are tough or s too big.
They are wonderful. These cookies came out just crisp enough to be absolutely delicious. Not too soft, not too crisp. Will be keeping this recipe for my future cravings of crunchy cookies!
OAT CRUNCH COOKIES EGGLESS
Yield : 20-22 cookies
50 g rolled oat
50 g breakfast cereal
100 g all purpose flour
100 g butter melted
80 g caster sugar
1/4 tsp baking powder
1-2 tablespoons milk
Combine flour and baking powder in a mixing bowl.
Add in rolled oat and breakfast cereal.
Beat melted butter, milk with caster sugar until well blended.
Add butter mixture into dry ingredients, mix until well incorporated.
Shape into small balls, flatten slightly, transfer cookies onto ungreased baking sheet.
Bake for 15-20 minutes @ 160 C until crisp, let cool in the pan for 5 minutes.
Transfer onto rack to cool. Store tightly covered.
Connect with me:
FACEBOOK / YOU TUBE / YOU TUBE / RSS / EMAIL / GOOGLE+ / TWITTER