That's how I've been baking those cookies from then on. Cream the butter, brown and white sugars together in a large mixing bowl. I loved the resulting dry, crispy, crunchy, and brittle texture. Preheat oven to 190C (375F) and line two large cookie sheets with parchment paper (unless you are going to ferment the cookie dough in the fridge, in which case you dont need to turn the oven on just yet). Next, I baked these oat flour cookies the same way that I did the dog treats and the cookies turned out fantastic. I ended up eating a whole bunch of dog treats that I made for my pooch. (It also doesn’t work to sub in steel cut oats. They’ll likely be thicker and puffier instead of thin and crispy. Subbing in quick oats will change the texture and outcome of the cookies. I once made a batch of dog treats/cookies from spent malted barley and I loved their texture - crunchy and crispy. The recipe for these thin and crispy oatmeal cookies calls for old-fashioned rolled oats. It's a good cookie but some time ago I found another way to bake it. Bake 8 to 10 minutes or until the edges are lightly browned. With the mixer on, add the oat mixture to the butter mixture until combined. This will make a fairly soft cookie with a slightly crispy exterior. In a medium bowl mix together all remaining ingredients except the raisins. These cookies in the original recipe are baked at 450F (230C) without convection or 375F (190C) with convection for 15 minutes. The other change that I made was to bake these oat cookies at 250F for 2 hours. Trust me, this did not impact the taste - the cookie tastes very, very well. We get so much sugar in our diets these days that making a low-sugar cookie is a great way to lower sugar consumption. Firstly, I cut the sugar by more than half as I wanted a low(er)-sugar cookie. However, I made two big changes to the original recipe. Many of these GOST recipes are hugely popular in the post-Soviet countries for their taste and use of natural ingredients - something you can't find in products now sold in grocery stores. This recipe originates from the book of GOST ( Gosudarstvennyi Standart, which translates as State/Federal Standard) recipes published many years ago in the former Soviet Union. These cookies are also great as a quick (and healthier) snack to take on trips, hikes, to work, etc. They are perfect to have with tea, coffee, or a glass of milk. ![]() In a tightly sealed container, they will easily keep for a couple of months or longer. Since they are fairly dry, like my favorite sesame crackers, they have a very long shelf life. In our family, we like them a lot and make them quite regularly. Instead, they are hard, just slightly sweet, crunchy, and crispy, like biscotti. Start with them at room temperature, if possible. They are the opposite of your typical 'sweet, soft, buttery, and chewy oatmeal cookie'. Brown Sugar I use light brown sugar but dark brown sugar can be used as well. Please see our Privacy Policy for details.
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