crispy oatmeal cookies 超脆燕麦饼干 (❁´‿`❁)*✲ﾟ*

cookie jar in the house was depleting… and since the last crispy FA cookies which earned popularity with everyone around me (including my hubby who’s a non-cookie eater), i was looking for another crispy cookie recipe… and i needed it fast and easy (ok ok.. i was feeling lazy.. again) … (^^;)

Recipe adapted from Anncoo Journal

Ingredients

150g Butter
3 tbsp Golden syrup
2 tbsp Hot water
1 1/2 tsp Baking soda
100g Instant oats
100g Dessicated coconut
150g Plain flour
110g Caster sugar (I used light brown sugar)
30g Dried apricot (optional)，diced

Directions

– Melt butter and golden syrup together to light boil
– Mix baking soda into hot water till dissolved
– In a large bowl, combine instant oats, dessicated coconut, plain flour and sugar, mix well
– Pour in the melted butter mixture and baking soda water,  blend well
– Using a teaspoon to scoop batter and drop on the lined baking tray, not too close as the cookie will spread up after baked. Bake at preheated oven 160C for about 18-20 minutes. (I baked for 18 minutes)

Personal notes:

– i accidentally overdosed on the golden syrup (used 56g), and cut back on the sugar. I used 90g of organic coconut palm sugar, and 40g of chopped dark hershey’s chocolate in place of the apricots
– i used a 3cm ice cream scoop to scoop the cookie dough, and yielded 56 cookies
– cookies were baked for 22 minutes

these are seriously simple but crispy and yummy cookies.. if you can mix and blend, you can make these ⁝(๑⑈௰⑈)◞⁝˚º꒰꒱

Pollution index: raining in Toyko