The best Oatmeal cookies in my memory. crispy, moist and chewy.
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- Опубликовано: 12 ноя 2024
- Hello, I'm Joconde.
I once lived in Canada a long time ago. There was a delicious oatmeal cookie that I used to enjoy a lot. It was crispy, moist, and chewy at the same time... Even after a long time, I keep thinking about it.
When I returned to Korea, I kept thinking about that cookie. So, I tried making it at home once. Since I had never baked before, I bought a cookie mix from the store and baked it. After baking, when I took it out, all the dough had stuck together and formed a square cookie sheet. Since then,I gave up on baking cookies and let it be a nostalgic memory.
Time passed by, and now I feel ready to bake that cookie anytime. Although there might be distorted parts in my memory, I still feel the texture and taste vividly. Anyway, after trying various methods and testing, I found just right recipe.
And now, I want to share it with you.
Crispy on the outside, soft on the inside, chewy, not overly sweet, but with a hint of sweetness, making it not bland... It's easy to make, so you must try it.
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♥︎ Tips for baking delicious oatmeal cookies:
Use fresh ingredients. Make sure walnuts don't have a stale smell. If dried cranberries are too hard and dark, they're too old.
Melt the butter but don't make it too hot.
If possible, don't reduce the sugar too much; it'll make the cookies dry.
Don't over mix. Stop when the flour is no longer visible, and the dough is smoothly mixed.
After finishing the dough, wrap it and let it rest for more than 30 minutes to allow the oats to absorb moisture.
Don't bake the cookies too flat; they should be slightly thick to keep the inside soft.
Never over bake. The edges should be crispy, but the center should look slightly undercooked.
♥︎ Storage:
Wrap the cookie dough like a log and freeze it. Or scoop the dough onto a pan, freeze, then transfer to a ziplock bag or airtight container. When needed, thaw at room temperature and bake.
Once baked, store completely cooled cookies in an airtight container at room temperature for 5 days or in the freezer for up to a month.
♥︎ Ingredients:
Butter 125g (Grass-fed butter)
Sugar 95g
Vanilla extract 8g
Maple syrup 22g
Egg 1 (about 52g)
Egg yolk 1 (about 18g)
Cake flour 140g ( or all-purpose flour 120g)
Cinnamon powder 1g
Baking soda 2.5g
Baking powder 2g
Salt 2g
Quick oats 130g (Northern Gold quick oats)
Chopped walnuts 62g
Chocolate chips 45g (Valrhona dark chocolate chips 60%)
Dried cranberries 50g
저오늘 이거 만들엇는데 넘넘 맛있어요~ 좋은레시피 감사합니다😊
오 감사합니다 ^^
케이크도 좋지만 이런 쿠키류도 조꽁드님 레시피를 항상 기다립니다😊
Опять шедевр. Как все мило. Спасибо большое, что вы у нас есть.
Those look fantastic!
Спасибо Шеф! ! Воспользуюсь Вашим рецептом. главное вкусно ! 👍👍Thanks Chief! ! I will use your recipe. the main thing is delicious!👍👍👍
완전 추억돋네요!!
홈베이커사이에서 한참 오트밀크랜베리쿠키가 유행이던 적이 있었는데ㅎㅎ 지금 휴지중입니다 기대돼요 감사해요🫣
몸에 좋은 거 많이많이 들어간 쿠키군요!! 👏🏻 레시피 감사해요~ 🥰
I've always had a love/hate relationship with oatmeal cookies, because they often have raisins in them, and I detest raisins. But cranberries would be a nice, tasty alternative. And chocolate chips are always yummy!
👍the recipe is amazing and delicious😋❤
Ótima receita
As an oatmeal cookie, I approve.
Ahhh las haré, gracias profesor :D
진짜 추억의 맛일것같아요😊 내일 한번 만들어봐야겠어요!
Trataré de hacerlas, hace parecer que es tan fácil, aunque dudo me quedarán tan bonitas 😅.
안녕하세요 혹시 견과류를 넣고 싶지 않다면 영상과 질기가 비슷해지도록 오트밀을 조금 더 추가해서 구우면 될까요?
Boa tarde Joconde🌻🇧🇷. O xarope de bordo é um caramelo, feito com água e açúcar? Se eu fizer o csrsnelo a receita dará certo? Aqui no Brasil não é comum comprar o xarope de bordo..
조꽁드님 안녕하세요? 제가 이걸 어제 만들었는데 바삭하지는 않고 그냥 부드럽고 촉촉쫀쫀하게 나왔어요. 오트밀 쿠키 바삭한 버젼으로 만들고 싶은데 어떻게 하면 좋을까요? 그리고 제가 만든게 조꽁드님이 의도하신 식감이 맞는 건가요?
@@쿠키샤넬 안녕하세요 ~ 😀 아 혹시 컨벡션 오븐인데도 그런가요? 사실 이 쿠키 자체가 속 까지 바삭하지는 않아요 속은 부드럽고 쫀득해요 하지만 겉은 빠삭은 아니고 바사삭 해요 ^^ 만일 좀더 겉이 바삭 했으면 좋겠다고 생각하신다면 굽기전에 물을 약간만 분무해주세요 . 그러면 좀더 바삭해져요 . 속까지 바삭한 쿠키를 만들려면 레시피
자체를 바꿔야 해요 이 레시피로는 힘들죠 그런데 사실 오트밀 쿠키는 속까지 바삭하면 먹기 힘들어요 그래서 이런정도가 저는 좋더라고요 그리고 쿠키를 굽기전에 냉동실에 넣어두었다가 굽는것 잊지마시고요 😀
@@Jocondesbaking 네 컨벡션에서 구웠어요. 음 뭐랄까 녹인 버터로 만든 전형적인 아메리칸쿠키있죠? 그정도로 쫀득하지는 않지만 아주 촉촉부들한 쿠키로 구워졌어요. 설탕이 많이 들어갔을까요? 그리고 조꽁드님 바삭한 쿠키를 굽기 위해서는 황설탕 보다는 백설탕을 사용하는게 유리한가요?
Really happy to see you back❤❤
Where in Canada? I am in Vancouver. Curious if I can track down that cookie.... enjoy your videos a lot!
Si no tengo jarabe de arce ¿Se lo puede reemplazar?
Felicidades, excelente y exquisita receta
혹시 박력밀가루대신 박력쌀가루로 대체해도 되나요?
👍👍👍👍👍💯❗️🌹🌹🌹
Wonderful video ❤️ 📹 👏 👌 Thank you ❤️
롤드오트로도 되나요??
Greetings from Canada!
What's the alternative to maple syrup?
I can't wait to make this and add raisins! 🤩 perhaps I'll add a bit of hojicha powder to the mixture as well hehe
Par quoi je peux remplacer le sirop d'érable
메이플시럽대신 꿀로 대체해도될까요?
네 돼요 ~^^
@@Jocondesbaking 답변 감사합니다! 당장 반죽하러갑니다 😊
❤
몇개분량인가요?
Oleee🎉
What's the substitute of Maple syrup?It’s so expensive in subcontinent.
Here is my first comment 😅....
Good work as always,dont be shy to show your pretty face next time😊