Comments on: 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 :-)

Comments on: 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 :-) https://ancestralkitchen.com/2023/04/20/https-www-instagram-com-p-crqcb_na1ek/ Thu, 20 Apr 2023 12:02:35 +0000 hourly 1 https://wordpress.org/?v=6.5.2