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. For the soft oatmeal cookies, I used my previous Almond and Raisin 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?
More Cookies Recipe
Looking for the perfect cookie recipes to satisfy your sweet craving? Check out these recipes below!
- Super Thick Chocolate Chip Cookies
- Almond White Chocolate Matcha Cookies
- Earl Grey Shortbread Cookies
- Nutella Stuffed Cookies
- Soft Peanut Butter Cookies