A delicious treat!
My husband asked me to bake some cookies for his work colleagues this week – an excuse to bake?! I was only too happy to oblige. These deliciously crispy oatmeal cookies dipped in chocolate were the result. And since he didn’t bring any back home, I can only assume they were popular!
Though I love chewy cookies, sometimes I like nice crisp, buttery cookies – which is exactly what these are. The trick to getting them just right is to make your cookie discs quite thin – unlike drop oatmeal cookies, these moulded cookies won’t spread out very much as they bake.
Crispy Oatmeal Cookies
Ingredients
- 1 cup or 225 grams unsalted butter at room temperature
- 1 cup of packed dark brown or muscovado sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 4 cups oats (I like using old-fashioned or scottish porridge oats, not instant)
- 200 grams good quality milk chocolate
Instructions
Heat the oven to 375F or Gas Mark 5. Cut the butter into cubes and put in a large mixing bowl. Add the sugar.
Cut butter into squares. Add dark brown or muscovado sugar.
Beat the butter and sugar until creamy with an electric mixer- about 2 minutes. Add eggs and vanilla and beat until smooth.
Cream the butter and sugar
In a separate bowl, mix the flour, salt and baking soda.
Mix the salt, baking soda and flour
Stir in the flour mixture into the butter and sugar until well incorporated.
Stir in the oats
Stir in the oats. The dough will be thick and stiff.
The dough should be thick and stiff
Take a large tablespoonful of dough into you hands. Roll between your palms until it is a perfect sphere.
Roll a small ball between your palms
Carefully press the sphere between your palms until it is a thin disc. If you like your cookies thin and crispy, I recommend pressing the discs until they are about a centimetre thick.
Flatten the ball
Arrange the cookies on a baking sheet. Use parchment paper or a silicon baking sheet.
Place on a baking sheet.
Bake for 15-20 minutes (depending on the size of your cookies) or until the edges are golden brown. Transfer to a wire rack to cool.
Cool cookies
Once the cookies are cool, melt the milk chocolate. (I usually put a bowl of broken chocolate pieces in the microwave for 1-2 minutes and stir). Dip each cookie in the chocolate and place on wax paper until the chocolate hardens. It usually takes a couple of hours for the chocolate to be completely hard, so I usually just leave them overnight.
Dip in milk chocolate
Related Posts:
The Best Oatmeal Cookie
Browned Butter Chocolate Chip Cookies
Spinach with Peanut Dressing
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2 comments
Gloria Stewart
September 6, 2012 at 4:21 am (UTC 0) Link to this comment
Hey Linda:
I like the idea of the crispy oatmeal cookie dipped in milk chocolate, but in the picture with it you show one that looks like a shortbread or butter cookie of some kind – do you have the recipe for it too? It’salso dipped in chocolate and nuts of some kind.
Thanks, Love, G&G
Linda, the Hungry Host
September 25, 2012 at 12:58 pm (UTC 0) Link to this comment
HaHa…actually this is the recipe for that cookie. The Irish flakemeal cookies we’ve had are like a cross between shortbread and crispy oatmeal cookies.