Slice and Bake Crunchy Oatmeal Cookies
Crispy, crunchy oatmeal cookies with the flavor of honey and pecans.
Servings 60 small cookies.
Cost 5
Equipment
Ingredients
- 1 cup pastry or all purpose flour 4.5 oz/ 126 grams
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ¾ teaspoon salt
- ¾ cup unsalted butter or use ½ cup shortening and ¼ cup butter (170 grams butter or use 98 grams shortening plus 56 grams butter)
- 1 ½ cup granulated sugar (300 grams)
- 3 tablespoons honey (60 grams)
- 1 tablespoon molasses (20 grams)
- 1 large egg
- 1 teaspoon vanilla
- 2 ½ cups oats, quick cooking (260 grams)
- 1 cup toasted chopped pecans (100 grams)
- ¼ cup shredded sweetened or unsweetened coconut
- ¾ cup raisins, currants or mini chocolate chips (optional)
Instructions
- Stir together flour, baking soda, cinnamon and salt; Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until light and creamy. Scrape the sides of the bowl and add honey, molasses, egg and vanilla. Mix on low, then increase speed to high and beat on high speed for another minute.
- Add flour mixture and stir until it's about halfway mixed, then add the oats, pecans and coconut. With the mixer, beat on a lower speed just until dough is cohesive. It's a fairly crumbly dough, so try to get it to stick together without over mixing. If you need to you can empty it onto a clean surface and do it by hand.
- Divide into four sections. Shape each dough section into a cylinder about 1 ½ inches in diameter (or however wide you want the cookies) and wrap tightly. Chill for several hours or until dough is very firm.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Slice the cylinders into rounds about ⅜ to ½ inch thick. Arrange on baking sheets spacing 1 ½ to 2 inches apart.
- Bake for about 12 minutes or until the cookies are a dark golden color; Let cool for about 3 minutes on cookie sheets then transfer to a wire rack to cool. They will crisp and firm up quite a bit as they cool.
Notes
You can make these larger by making wider cylinders and baking for longer. For larger cookies, you may want to bake at a lower temperature, such as 325F, for a longer time (lower and slower bake for crunchy cookies).