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 or only rolled oat, these are great to work with. They hold their shape well while baking, not much spreading at all.
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
50g rolled oat
50g breakfast cereal
100g all purpose flour
100g butter melted
80g fine 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 fine 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 @ 160C until crisp, let cool in the pan for 5 minutes.
Transfer onto rack to cool. Store tightly covered.