Oatmeal Crunchies

Oatmeal Crunchies from Sweet Maria’s Cookie Jar Cookbook

Original headnote from Sweet Maria’s Cookie Jar: page 17

The finely chopped walnuts in this crunchy cookie make this an ideal treat. It’s one of the first cookies I learned to bake.

Recipe Renovation

Crispy cookies definitely have their own fans, but most times, people prefer chewy cookies. I do love a chewy oatmeal raisin but that’s a recipe for another time.

These crunchies definitely live up to their name. Fresh, finely chopped walnuts, additional sugar on top and baking until light golden all add to their crispness.

The original recipe was a bit too flat for me, and needed a bit more “chew”. It was easy to revise. I just reduced the baking soda in half.

Also, this recipe yields double the amount of the original recipe. It’s so hard to cream just a 1/4 pound ( 1 stick!) of butter with the sugars. Plus a larger cookie ( I used a small ice cream scoop instead of a teaspoon) and a higher yield is always a good idea!

OATMEAL CRUNCHIES

MAKES 40 COOKIES

1/2 pound unsalted butter, softened

1 cup sugar

3/4 cup brown sugar

2 teaspoons pure vanilla extract

2 eggs

2 cups flour

1 1/2 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup finely chopped walnuts

Additional sugar for dipping the tops

1. Preheat oven to 350 F.

2. In a medium bowl, combine flour, oats, baking powder, baking soda, salt and walnuts. Set aside.

3. In the bowl of a stand mixer ( or with a hand mixer) cream butter, sugar and brown sugar until light. Add vanilla.

4. Add eggs, one at a time, mixing well after adding each one.

5. Gradually add flour mixture and mix just until blended.

6. Using a small ice cream scooper portion dough. Roll tops into additional sugar. Place on a parchment lined cookie sheet, spacing each 3-inches apart. The cookies will spread.

7. Bake 10 to 12 minutes or until golden.

8. Remove cookie sheet from the oven. Cool on wire cooling rack.

9. Store cookies in a cookie tin. Plastic bags or an airtight container will make the cookies soft.

Oatmeal Crunchies Original Recipe

Brutti ma Buoni (ugly but good) cookies

“brutti ma buoni” cookies and small, sweet and italian cookbook

Original Headnote from Small, Sweet and Italian , ( 2013) page 113. My friend Sally shared this family recipe years ago and it continues to be one of my favorites. It’s best mixed old style with a wooden spoon. She also shared these tips: “be sure not to chop the nuts too much, just a few pulses. The large chunky hazelnuts give these cookies their character. Add egg whites as needed. If the dough is too wet, the cookies will spread too much. Don’t overbake and cool them on parchment paper.”

Recipe Renovation: These chunky hazelnut cookies really should have been included in my first cookbook. They are so tasty! The crispy version is often found in Italian bakeries. I never had a recipe for these cookies and never pursued one, as the first cookbook was meant to capture American-Italian home baked, family recipes. Years later, my great friend Sally Maraventano shared her recipe for these cookies and they have been my obsession ever since. I included this recipe in my last baking book, “Small Sweet and Italian “ which may have been a miss. These cookies are best big and chunky, not small and petite.

Roasting the nuts brings out more flavor and some of the skins add more texture. The video will give you a better idea of how wet the cookie dough should be!

BRUTTI MA BUONI COOKIES (GF)

MAKES ABOUT 16

2 cups whole hazelnuts with skin ( about 9 ounces)

11/2 cups confectioners sugar

2 tablespoons Dutch process cocoa

1/2 teaspoon cinnamon

1 to 2 egg whites

1. Preheat oven to 350 F.

2. Spread hazelnuts onto a parchment lined cookie sheet. Roast for 10 minutes.

3. Remove the nuts from the oven and place in a clean kitchen towel. Let steam in the towel for 3 to 5 minutes. Roll the towel back and forth to release some of the skins from the hazelnuts. Discard the skins. Let nuts cool.

4. In a food processor, pulse the nuts until coarsely chopped. Be sure to leave some large pieces.

5. In a medium bowl, combine chopped nuts, confectioners sugar, cocoa and cinnamon. Mix by hand until uniformly blended.

6. In a small bowl, beat 2 egg whites with a fork until slightly frothy.

7. Add half the egg whites and stir to moisten. Add more egg white, a teaspoon at time until the mixture is moist but not runny.

8. Using a household teaspoon, drop dough into heaping teaspoon size onto a parchment lined cookie sheet. ( you can use the same sheet and parchment form roasting the nuts)

9. Bake 10 to 12 minutes or until firm.

10. Remove pan from the oven. Let cookies cool on parchment paper.

Roasting Hazelnuts for Brutti ma Buoni cookies