Crunchy Oat Biscuits Food

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

GRAN'S CRUNCHY OATMEAL COOKIES

Steps:

• Beat butter, sugar, egg, water and vanilla together til creamy.
• Sift together flour, salt and soda.
• Add to creamed mixture and blend well.
• Stir in oats, walnuts and chocolate chips.
• Put in fridge and chill overnight.
• preheat oven to 350 degrees.
• Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!).
• Bake for 10-12 minutes.
• Cool and store in plastic bag in freezer.
• Eat straight from freezer-delish.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRUNCHY OAT BISCUITS

Steps:

• Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
• Cover 2 baking trays with silicon or parchment paper.
• Stir together the flour, bicarbonate of soda, oats and sugar.
• Over gentle heat, melt together the butter, syrup and milk.
• Pour the fluid into the flour mixture and mix well.
• Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
• Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
• Bake for 25 to 30 minutes.
• Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
• Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
• Once cool, place in an air-tight tin to keep the biscuits crunchy.

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

CRUNCHY OAT COOKIES

Steps:

• Preheat oven to 350°F. Using electric mixer, cream shortening, butter and sugar until fluffy. Blend in egg, vinegar, baking soda and salt. Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until just golden brown on edges, about 16 minutes. Transfer to racks and cool completely. (Can be prepared 4 days ahead. Store cookies in airtight container.)