Crunchy Oatmeal Raisin Cookies
Crunchy Oatmeal Raisin Cookies are super crunchy and crumbly cookies that are loaded with lots of oats and raisins. These are perfect for those who crave that satisfying crunchy chew in a cookie.
There are so many types of cookies in this world. Soft, chewy, gooey, anything you name it. I have done a lot of soft cookies in Jaja Bakes and my friend asked me to make a super crunchy oatmeal cookie for once.
I believe that most Indonesians can relate that they prefer crunchy cookies than soft cookies. Most cookies we have in Indonesia are super dry, crunchy, crumbly so that they last for a longer time.
So, I did my little research by making three kinds of oatmeal cookies, but with different textures each – soft, crispy and chewy, and crunchy oatmeal cookies. Unsurprisingly, 6 out of 7 of my family members choose these Crunchy Oatmeal Raisin Cookies.
No matter which cookie style suits you, I believe that cookie makes this world a better place.
What makes these cookies crunchy and crumbly?
There are some reasons that make these cookies different from the other two from the ingredients used and how long they are baked.
1. Substitute some butter with margarine
Butter and margarine are certainly very similar products, but the differences that exist between them are critical. Butter is a dairy product made from milk or cream. Margarine, on the other hand, is made from oil, water, salt, and a few additional ingredients such as emulsifiers.
The difference between butter and margarine lies in the kind of fat involved. Butter has high levels of cholesterol and saturated fats that are not present in margarine. That is why the baked goods made with butter taste more superior than the ones made with margarine.
Margarine, which contains more water and less fat, may make cookies have a less tender texture and may spread out when baking. That is why replacing a little amount of butter with margarine will create a crunchy and crumbly texture but will make them taste a little bit dull. While using all butter will make tender cookies with a richer taste.
2. Use cake flour
Flour also affects how cookies bake and behave. In Indonesia, cookies are usually made with cake flour which has lower protein. It creates more delicate textures and the cookies will become a little crumbly since it does not give as much structure as the all-purpose.
3. Use baking powder
We usually use baking powder and baking soda for the leaveners in cookies. For these crunchy cookies, baking powder is used. Baking powder is a two-in-one chemical leavening that combines a powdered alkali with a powdered acid.
When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating the cookies. Baking powder is used to increase the volume and lighten the texture of cookies.
4. Use less sugar
The lower the sugar, the cookies spread less and taste drier and more crumbly. Of course, cookies made with less sugar taste less sweet and their flavor becomes flat. That is why all brown sugar is used so that the cookies will have some moisture inside, gives more flavor, and prevent the cookies from spreading.
5. Use egg yolk
Eggs can cause the cookies to puff up or spread. They are crucial in building the structure of the cookies. If you put an extra egg, you will get chewier cookies. Meanwhile, you will get a more crumbly cookie with less egg. For sure, we need to use less egg for this recipe.
One thing to remember is the different effects of egg yolks and egg whites. The white provides strength, stability, and moisture. Meanwhile, the yolks where all of the fat is in an egg, increase richness, tenderness, and flavor. Therefore, egg yolks are used to create dry, rich, and delicate cookies. They also have the unique ability to bind liquids and fats together.
6 Flatten the cookie
Round dough balls take longer to bake, resulting in softer, thicker cookies. Flatten the cookies yields thinner, crispier cookies.
7. Temperature and baking time
It is true that the longer you bake something, the more it will become drier and crispier. Most cookies are usually baked from 350°F / 177°C. Since cookies are small they tend to bake fast. If you want them to be crispy, bake them for a longer time with lower temperatures.
How about you? Do you prefer soft, chewy, or crunchy cookies?
Crunchy Oatmeal Cookies
Crunchy Oatmeal Raisin Cookies are super crunchy, crumbly, and dry cookies that are loaded with lots of oats and raisins.
- 100 gr unsalted butter softened
- 25 gr margarine softened
- 85 gr brown sugar
- 1 egg yolk
- 1/4 tsp vanilla extract
- 125 gr cake flour
- 1/4 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/8 tsp salt
- 100 gr quick-cooking oats
- 75 gr raisins
Preheat oven to 320°F / 160°C. Line two baking sheets with parchment papers or silicone baking mats.
Soak the raisins in hot water. Set aside.
In a large bowl, combine together cake flour, baking powder, cinnamon powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, margarine, and brown sugar until well combined. Add egg yolk and beat until well incorporated.
Stir in the dry ingredients either by hand or on the lowest setting of an electric mixer. Drain and dry the raisins with a paper towel. With a spatula, stir in the oats and raisins until incorporated.
With ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart. Flatten the dough balls with a fork.
Bake for 25-30 minutes or until golden brown. Transfer cookies to a wire rack to cool completely.