Sesame Oat Crisps Recipe

June’s adventures in cookie-land continue with a scrumptious new offering which would go fantastically well with the 2013 Eric Ross “Silver Image” Viognier… or, for that matter, a piping hot cup of PG Tips!

 


 

  • 1 stick lightly salted butter
  • 1 ½ Tbsp corn syrup
  • 1 C raw sugar
  • ¾ C rolled oats
  • 1/3 C sesame seeds
  • 1 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp hot water

Preheat oven to 350 Degrees, Grease or line two baking sheets with nonstick baking parchment.

Place butter, syrup, and sugar in a large saucepan. Heat the mixture gently until the butter has melted and the sugar dissolved. Stir in rolled oats, sesame seeds, and flour and mix well. Dissolve the baking soda in the hot water and stir into the mixture. Allow to cool slightly.

Roll heaped teaspoonfuls of the mixture into balls the size of walnuts. Place on the baking sheets allowing plenty of space for the mixture to spread as it bakes. Bake for 15 minutes or until evenly browned. Remove from the oven and allow to cool slightly, then using a thin metal spatula transfer to wire rack to cool completely. Store cookies for up to 1 week in an airtight container.

Cookie #2 turned out much better than cookie #1. I love making cookies. And I love eating cookies. My biggest problem with most of them is that they are so sweet. Consequently, I usually opt for recipes that are savory or just not too sweet.

This one falls into the not too sweet category. It was super easy to make and turned out to taste delicious. This cookie also high in calcium so it is a “good for you” cookie which I guess means you can eat as many of them as you like!

I’m ready for my next cookie making adventure so stay tuned.

1 Response

  1. These cookies rocked!

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