You really need to cook the sugar mixture at least 2 minutes. Cookies too soft or too hard? Most recipes online say to cook for 1 minute, but this always produced overly soft, sticky, gooey cookies for me that never firmed up.Set a timer! This will allow the sugar to get close to 230☏ (just below the soft ball stage), allowing them to set-up properly when cooled. Once the mixture starts to fully boil (not just simmer on the edges), let it boil for 2 minutes. To get the perfect consistency, you’ll need to keep an eye on your butter and sugar mixture. Either works! Or do what I do and use a 50/50 mix of both! And quick cooking oats will produce a finer textured, chewier cookie.
Old fashioned rolled oats will produce a thicker, heartier cookie. When it comes to these cookies, it’s all about which texture you prefer.
Use old-fashioned rolled oats or quick cooking oats.Just don’t use steel cuts oats.įind the printable recipe with measurements below.Īfter making this recipe numerous times with fails and successes, I’ve learned a few tricks. Oats: You can use old fashioned rolled oats or quick cooking oats (see more in the tips below).Vanilla Extract: A splash of vanilla extract adds that sweet depth of flavor.Almond Butter: I only stock my pantry with almond butter (due to my nephew’s peanut allergy), but any nut butter will work.Cacao Powder: I always use raw cacao powder, but you can use unsweetened cocoa powder as well.Sugar: Coconut sugar is my favorite for dessert recipes, but you could use any granulated sugar.
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With Christmas just around the corner, dessert season is officially in full swing.
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