As the saying goes, "Looks are deceiving!" - and this is very true for these cookies.

Ok... perhaps it's my amateur photographic skills, and therefore I couldn't do justice to it. Never mind, let's take a closer look.



I can't quite describe the shape, but according to the author, this is how it should looked like.



I've people commenting how come it's not soft, like those from Subway. Yes.. that may be the natural association, as Subway has made famous the oatmeals. I stood my ground though, that these are  unique, made by yours truly, and nowhere comparable to those mass-produced biscuits.

I find those from Subway a tad too sweet... but I still eat them *guilty look* However, these crunchy ones takes oatmeal cookies to a different level, and I would even say there's no need to add raisins. It's good as it is (really!)

Recipe: (from 猛老師的１００多道手工餅乾）-  makes approx 12 large cookies
50g brown sugar
50g butter, unsalted
50g instant oatmeal
15g egg yolks
60g cake flour
25g icing sugar

Method:

• Melt butter and sugar in a bowl, using the double boiler method. *According to the author, one can switch off the flame once butter has melted; it's ok for sugar grains to remain

• Add in instant oatmeal. Mix well. 

• Add in the egg yolks. Mix well.

• Add in cake flour and icing sugar (to be sieved first). Mix till well-combined.

• Wrap the dough using clingwrap, and chill in fridge for 30 mins. 

• Once ready, roll the dough into a 20g ball, and place on baking tray. Using your palm, flatten the dough till it's about 7-8cm. *Be careful not to make the sides of the cookies too thin 

• Bake in pre-heated oven at 160C for approx 25 mins. 

Helpful tips I picked up from the book:
One has to pay close attention to the color of your cookies. Not good to stick to one temperature, which should always be adjusted depending on how fast your cookies are browning.

I find that the bottom tends to brown faster.  Will switch to top heating when that happened.

You can always refresh cookies by baking it at a low temp (about 120C) for a few mins. That will make it crunchy again, as sometimes cookies absorb moisture from the environment.