I'd like regular ancestral cooking emails!
What’s your ideal for an oatmeal cookie? Crunchy throughout? Chewy inside with crisp outer? Smooth or jumbo oats?
Oat cookie experimentation means there are lots to try at the moment in my house! There are two types here – one with egg, one without. They were both made with a long-matured dough (the first picture): honey and oats left for 9 weeks to ‘ferment’ before being mixed up with butter/spices and baked.
Turns out I prefer the non-egg, crunchy-throughout ones :-)