Grease and flour a 9×13-inch baking pan, ensuring all sides are coated to prevent sticking. It’s important to note that instant oats should be avoided regardless of your location, as they won’t provide the desired outcome. Secondly, American quick-cook oats, also referred to as porridge oats or rolled oats worldwide, yield a slightly less textured cookie while still delivering exceptional results. Firstly, American old-fashioned oats, also known as jumbo porridge oats internationally, add a delightful chewiness and a nutty texture reminiscent of a granola bar. I’ve incorporated two types of oats commonly found in the United States in this particular recipe. Oatmeal takes center stage in every oatmeal cookie recipe, yet the varieties and names of oats vary across countries. Feel free to substitute them with dried cranberries or chopped dates. Raisins: Sweet and juicy raisins provide bursts of natural sweetness.Rolled Oats: Use old-fashioned rolled oats for the best texture in these bars.Nutmeg: Ground nutmeg adds a hint of warmth and earthiness.Cinnamon: Ground cinnamon provides warm and comforting notes.Vanilla Extract: Pure vanilla extract adds a delightful aroma and enhances the overall flavor. Eggs: Use large eggs at room temperature for better incorporation into the batter.Granulated Sugar: Regular granulated sugar is suitable for this recipe.If unavailable, you can use an equal amount of light-brown sugar. Dark Brown Sugar: Dark brown sugar provides a richer, deeper flavor.Light-Brown Sugar: Opt for light-brown sugar to add a subtle caramel flavor to the bars.Butter: Unsalted butter is recommended to have better control over the saltiness, but salted butter can be used if it’s all you have.Baking Soda/Bicarbonate of Soda: Ensure your baking soda is not expired for effective leavening.Baking Powder: Ensure your baking powder is fresh to achieve optimal rise and texture.Salt: Regular table salt works perfectly fine for this recipe.It can be found in the baking aisle of any grocery store. All-Purpose/Plain Flour: Use regular all-purpose flour for this recipe.i promise that these taste so much more like oatmeal crisp cookies with the extra crisp/crunch of the walnuts, and that the chewy raisins do wonders. The name sounds a little senior citizen (perhaps the oatmeal part), but since i am a lover of oats in baked goods (see this apple cake with almond crumble, or cranberry pie with pecan streusel!!), i basically have my aarp membership already.Īnyways, there's chocolate involved! hopefully that's enough to sway you if you're anti-oat.Īnd if you're an active raisin and/or walnut hater, you can definitely leave them out and sub in more chocolate/oats/cereal, even if i'm a little sad over here. something about these cookies makes them appropriate for the end of eras, i guess. i meant to post them on the blog, and for whatever reason, they didn’t make it. and it’s made even more weird because the last time i made these oatmeal crisp cookies was at the end of high school, 3+ years ago. okay, maybe not the last one, since i’m actually going to a concert i won tickets for in a random contest instead of partaking in this year’s act.īut in that spirit, i thought it appropriate to post something sweet for the last week 0 of undergrad. this is the last time i’ll ever come drive down from norcal to socal in an obscenely late september flourish, the last time i’ll go through the week 0 motions of boothing and watching dance battles and going to free concerts in the campus park. which sounds moderately emo and morbid, but it’s true.
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