Oatmeal Cookies Recipe
These oatmeal cookies compete with store bought oatmeal cookies with their crunchy consistency and even wins this race depending on how sugary you like the cookies. If you find store bought cookies too sugary, this homemade version will be much more suitable for you. If you find the sugar of store bought cookies more suitable for you, store bought cookies may be a little better for you than this version. But you can make up for this difference by adjusting the amount of sugar in the recipe according to your taste.
Adjusting the Sugar of Desserts and Pastries
Speaking of which, I would like to remind you of an issue that I have mentioned from time to time. In order to get the best results in sweet recipes and sweet pastry recipes, you should adjust the amount of sugar according to your taste. For this reason, when making a dessert such as sütlaç (turkish rice pudding), using half the amount of sugar recommended in the recipe and adding the rest little by little by tasting will allow you to obtain the most suitable flavor for your own taste. Since sugar can be added later in milk desserts, it is very easy to adjust sugar.
However, in recipes such as cake recipes or cookies recipes, it would be better to act according to your experience to make this adjustment. For example, for a lemon bundt cake recipe calling for 2 cups of flour, if you use 1 cup of sugar as in the recipe and see that it is not enough for you, the next time you increase the amount of sugar and pay attention to this ratio in other cakes, you will always get the result you want. It is possible to taste the dough in pastries, but many people may not want to put raw dough in their mouths. If you do not have such a problem, you can control the amount of sugar by touching a very small amount to your tongue before shaping or baking the dough. You don't have to swallow the dough. There is nothing that can be done for a baked cake with a lot of sugar, but if you notice it in dough, you can save the situation by increasing the ingredients other than sugar.
Many people treat it like a lottery when trying recipes from different sources. If it will be good or bad (for your own taste or not) depends on the luck. However, by making changes in the recipe in line with your previous experience, you can turn cooking from a lottery to an insured salaried job. Of course, when you do this, you take responsibility and eliminate the possibility of blaming someone else. If you are more comfortable with blaming someone else for failures, you can continue to participate in the lottery every time instead of turning your actions into experience. The choice between saving the day or thinking long-term and making things easier for your future self is entirely up to you.
Another thing as important as sugar in pastries is, of course, the amount of flour. A factor that determines the success or failure of the recipe and changes each time. In summary, you should use the flour (or the flour substitute as in this recipe) not according to the recipe, but according to the consistency of the dough determined by the other ingredients you use.
"I adjusted the sugar, I adjusted the flour, then why is there a recipe?" you may be thinking. The recipe is there in order to prevent you from adding milk to the cookies you want to make crispy and making stones instead of cookies, or preventing you from using oil instead of butter and as a result staring with a dough that doesn't get any shape. Although the amount of sugar varies according to your taste and the amount of flour depends on other ingredients, the main ingredients that determine the consistency of the cookie and the amount of these ingredients do not change. For this reason, liquid ingredients should be added first and dry ingredients last. When you do the opposite, you may try to increase the liquid ingredients in order to adjust the consistency of the dough, either spoiling the consistency of the dough, or you may enter a cycle where you cannot adjust the consistency of the dough when you say a little liquid and a little flour and some more liquid, oh no!
Enjoy the recipe...
- 125 g butter at room temperature,
- 1 egg,
- 1/2 cup of sugar,
- 1 cup of flour,
- 2.5 cups of oats.
- Mix butter, sugar and egg in a deep bowl,
- Add the flour and mix,
- Add the oats little by little, controlling the consistency of the dough, and knead until you get a soft dough that does not stick to the hand but is still soft,
- Put the bowl in the fridge and let it sit for 10 minutes. rest,
- Take it from the cupboard, break off walnut-sized pieces, flatten them with your hands and place them on a tray with greaseproof paper,
- Bake in a preheated oven at 180 degrees until it starts to brown in places,
- Reset the heat for 10 minutes. Let it rest in the oven and take it out of the oven.