Recipe: Oatmeal Hobnobs

[runpunkrun]

These Homemade Hobnob cookies are nicely crunchy with a little chew to them, last for several days on the counter, and I like them so much that after I made them for the first time, I just kept on making them, like five times in a row.

Because they're so simple, they're also versatile, and I made a bunch of variations that I've included at the end, including a rice-free version that is indistinguishable from the original version.

Ingredients:

150 grams coarsely chopped rolled oats (1 1/2 cups)
30 grams oat flour (1/4 cup)
65 grams superfine brown rice flour (1/2 cup)
33 grams superfine white rice flour (1/4 cup)
32 grams tapioca starch (1/4 cup)
150 grams granulated sugar (3/4 cup)
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon baking powder
1 extra large egg
110 grams neutral vegetable oil (1/2 cup minus two teaspoons)
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract

( recipe )

This recipe appeared on my journal in a slightly different form.