Indonesian Food

Crunchy Oatmeal Raisin Cookies

Oatmeal Raisin Crunch Cookies are super crunchy, crumbly cookies filled with lots of oats and raisins. They are perfect for anyone who wants to indulge in crunchy cookies.

There are so many kinds of cookies in this world. Soft, chewy, sticky, whatever. I made a lot of soft cookies, and my friend asked me to make super crispy oatmeal cookies one day.

I think most Indonesians understand why they prefer crunchy cookies to soft ones. Most of the cookies we have in Indonesia are super dry, crunchy and crumbly so they last longer.

So I did some research and made three types of oatmeal cookies, but with different textures for each: soft, crispy and chewy, and crunchy oatmeal cookies. I used my previous almond raisin oatmeal cookies to make soft oatmeal cookies. No wonder 6 out of 7 family members choose these crunchy oatmeal raisins.

No matter what kind of cookie you like, I believe cookies make the world a better place.

What makes these cookies crunchy and crumbly?

There are several reasons why these cookies are different from the other two ingredients used and the baking time.

1. Replace some oil with margarine

Butter and margarine are very similar, but the differences between them are crucial. Butter is a dairy product made from milk or cream. Margarine, on the other hand, is made from oil, water, salt and some additional ingredients such as emulsifiers.

The difference between butter and margarine is the fat content. Butter contains a lot of cholesterol and saturated fat, but margarine does not. Therefore, butter-flavored bakery products are superior to margarine-flavored products.

Margarine, which contains more water and less fat, can make the cookies less tender and spread out during baking. So if you replace the margarine with a little bit of butter, you’ll get a crunchy, crumbly texture, but the flavor will be a little bland. If you use only butter, you will get softer and more flavorful cookies.

2. Use cake flour

Flour also affects baking and cookie behavior. In Indonesia, cookies are usually made from cake flour, which has a lower protein content. This makes for a more delicate texture and the cookies will be a little crumbly because they don’t have the same texture as a multipurpose cookie.

3. Use baking powder

We usually use baking powder and baking soda to make the cookies rise. Baking powder is used to make these crispy cookies. Baking soda is a two-in-one chemical opener that combines a powdered alkali and a powdered acid.

When the dough is moistened, a chemical reaction takes place in the dough that produces carbon dioxide, which causes the cookies to swell. Baking soda is used to increase the volume and lighten the texture of cookies.

4. Eat less sugar

The less sugar, the less spreadable the cookies are and the drier and more crumbly they are. Of course, cookies made with less sugar will taste less sweet and have a flat taste. That’s why only brown sugar is used, so the cookies have some moisture inside, which gives them more flavor and keeps them from falling apart.

5. Use of egg yolk

Eggs can cause cookies to crack or flow out. They play a crucial role in shaping the structure of the cookies. If you add an extra egg, you get a soft cookie. At the same time, you get flatter cookies with less egg. Of course, for this recipe, you’ll need to use fewer eggs.

Note the different effect of egg yolk and egg white. White brings strength, stability and moisture. The yolk, which contains all the fat in the egg, increases the richness, tenderness and flavor of the egg. So the egg yolk is used to make dry, rich and tender cookies. They also have the unique ability to bind liquids and fats.

6 Crush cookies

Round dough balls take longer to bake, making the cookies softer and thicker. A flat cookie makes a thinner, crispier cookie.

7. Cooking temperature and time

It’s true, the longer you cook something, the drier and crisper it gets. Most cookies are usually baked at 350°F / 177°C. Because the cookies are small, they tend to bake quickly. If you want them crispy, bake them longer at lower temperatures.

What about you? Do you prefer soft, crispy or crunchy cookies?

More cookie recipes

Looking for the perfect cookie recipes to satisfy your sweet tooth? Try these recipes below!

Output: 16 cookies

Oatmeal Raisin Crisp Cookies

Oatmeal Raisin Crunch Cookies are super crunchy and crumbly cookies with lots of oats and raisins.

Cooking time
15 minutes

Cooking time
30 minutes

Total time
45 minutes

Ingredients

  • 100 g unsalted butter, softened (1/2 cup – 1 tablespoon)
  • 25 g soft margarine (2 tablespoons)
  • 85 g brown sugar (1/2 cup – 1 tablespoon)
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 125 g cake flour (1 cup)
  • 1/4 teaspoon
  • 1/2 teaspoon cinnamon powder
  • 1/8 teaspoon salt
  • 100 g instant oats (1 cup)
  • 75 g raisins (1/2 cup)

Instructions

  1. Preheat the oven to 320°F / 160°C. Line two baking sheets with baking paper or silicone mats.
  2. Soak the raisins in hot water. Let it out.
  3. In a large bowl, combine the cake flour, baking powder, cinnamon powder and salt. Let it out.
  4. Using a hand mixer or a mixer with a whisk, stir the butter, margarine and brown sugar until smooth. Add the egg yolk and beat until well digested.
  5. Mix the dry ingredients by hand or on the lowest speed with an electric mixer. Drain the raisins and dry them with a kitchen towel. Mix the oatmeal and raisins with a spatula until incorporated.
  6. Using an ice cream scoop (about 2 tablespoons), drop the batter onto the prepared baking sheets, spacing it 2 cm apart. Crush the dough balls with a fork.
  7. Bake for 25 to 30 minutes or until golden brown. Place the cookies on a wire rack to cool completely.

Did you make this recipe?

Leave a star rating or review in the comments and tag section on Instagram. This gives me and other readers useful feedback. Have fun cooking!

frequently asked questions

Are oatmeal raisin cookies bad for you?

Are oatmeal raisin cookies bad for you? Each cookie contains less than 100 calories and about 3 grams of fat. While I wouldn’t call these foods healthy, they can certainly be part of a healthy diet. This cookie recipe is not keto, high fiber, vegan, gluten free, dairy free or heart healthy.

Why are my oatmeal cookies so hard?

Stirring causes the gluten in the flour to develop, which can result in firm cookies. … When dry ingredients, such as flour, are taken directly from the package into the measuring cup, they are crushed or packed. You will need to add more flour than the recipe calls for.

How to make oatmeal cookies less crumbly

Whatever fat you use in your recipe, butter, vegetable oil or Crisco, add 1 teaspoon of fat to the dough and knead gently with your hands. Mixing the extra ingredient with your hands will prevent the dough from becoming too stiff, while still mixing it well with the fat.

Related Tags:

thick crunchy oatmeal cookies,crispy healthy oatmeal raisin cookies,crispy oatmeal cookies martha stewart,crispy oatmeal raisin cookies no butter,crispy chewy oatmeal raisin cookies,all recipes oatmeal raisin cookies,Feedback,Privacy settings,How Search works,crispy oatmeal cookies no flour,crispy oatmeal raisin cookies food network

Popular Articles

To Top
Asian Food Fiesta