Many oatmeal cookies are dry, cakey, and overly spiced. To make ours dense and chewy, we combine unsaturated fat (vegetable oil) and saturated fat (butter) in a ratio of nearly 3 to 1, and we reduce the proportion of flour. Adding an extra ...
“When most people make oatmeal cookies, they just use the recipe on the back of the cannister,” says Bridget. “That’s right, because if anyone should know how to make a great oatmeal cookie, it’s the folks who make the oats,” replies Julia. Unfortunately, both agree, most oatmeal cookie recipes yield cookies that are more cakey than chewy.
They’re better suited as wallpaper paste than they are the bedrock of your oatmeal cookie recipe. 2. Use Old-Fashioned Rolled Oats, But Cut Down on Flour: Just like the recipe on the back of the cannister, we preferred old-fashioned rolled oats in our oatmeal cookie recipe.
Swap the dried fruit. Other low carb options include raspberries and strawberries. Again, I prefer freeze dried as they’re significantly lower in carbs than dried products, which often have loads of added sugars. Add chocolate. Looking for oatmeal chocolate chip cookies instead? Remove the blueberries and add keto chocolate! Lily’s is my fave.