Tag Archives: raisin cookies

Crispy Oatmeal Cookies – Making the Best of Such on Your First Try

crispy oatmeal cookies

I am the only person I know who likes crispy cookies.

I have been studying ways of making crispy cookies and I would say that my biggest discovery is to make cookies by using granulated sugar. It appears that yellow sugar or brown sugar will likely give cookies a softer texture.

Like many of you, being a food enthusiast, I often search for new recipes online and see if I can make the best version of such and such. I wonder if what I am about to share is just common sense in the world of food enthusiasts (I hate stating the obvious, so please forgive me if it is). Instead of trying out a few of different recipes and see which one is the best, what I do every time I try to make something I’ve never made before is to compare a number of recipes of the same dish, combine or take out a few things, take some mental notes and then begin. Compare the similarities and the dissimilarities. Usually, by reading a few number of recipes, you will get to see what are the essential ingredients and what can be without. What needs to be done before what is extremely important. If you read through the steps and have a pretty good understanding of the process of making any particular dish, even if you’ve never made it before, the failure rate would be drastically lowered. If you are a picky eater like me, this tip can be a life-saver. I really don’t like wasting food and I really really don’t like eating stuff that doesn’t taste good, not even if it’s something I made.

crispy oatmeal cookies

I went through about 20 different recipes and decided to go with the following 2:

http://www.boston.com/lifestyle/food/dishing/2013/04/the_fabulous_oa.html
http://www.melskitchencafe.com/thin-and-crispy-oatmeal-cookies/

Here’s how it looks when they are side by side:

crispy oatmeal cookies recipe

The two recipes look fairly similar, though one claims to yield 4 dozen and the other one claims 2…

Here’s what I get out of using the two recipes together:

  • Baking power, chocolate chips and raisins can be included or can also be left out
  • Follow whichever one when it comes to the proportions of butter v.s. flour; you can adjust the amount of flour during the process, see if your dough is too wet or too dry but keep the amount between 1 cup to 1 1/2 cup
  • Adjust the proportion of brown sugar v.s. granulated sugar to your liking, but brown sugar and granulated sugar should add up to an amount between 1 1/4 cup to 1 3/4

Voila! Make them exactly the way you like them even if it’s something you’ve never made before. Mine were very crispy, not dry, with lots of raisin and a little bit of chocolate chips, exactly how I wanted them to be.

 

 

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