Crispy Almond Chocolate Oatmeal Cookies

I personally like my cookies all nice and crispy, so I deliberately spent hours looking for just the right recipe... Couldn't really find any. At least none that claimed to be crispy.

What I did stumble across was that 'Famous Amos' recipe that was apparently sold to a lady for RM250 without her knowing about it. Apparently she paid with her credit card and didn't find out til later about the extra charge? Well, myth or no myth, I thought this would be a good base to try out a few of my modifications..

1. No eggs - they add to the chewiness of a cookie. So... No eggs for me. Instead, I substituted eggs with 1/4 cup cream(35%) + 1/4 cup water.
2. Omitted the baking powder - it adds to the acidity of a cookie, making it chewy.
3. Did not add the brown sugar. 

Needless to say, I came up with something almost completely different but oh-so-delicious. Between the 2 of us, my brother and I finished 2 dozen cookies within minutes of them being out of the oven.

Crispy Almond Chocolate Oatmeal Cookies

115 g butter (1/2 cup)

1/2  cup white sugar

1     tsp vanilla essence

1/4  cup cream 35% + 1/4 cup water  @ 1/2 cup cream 18%

1     cup all-purpose flour 

1     cup blended rolled oats (1 1/4 cup rolled oats blended finely in food processor)

1/2  tsp  baking soda

1/4  tsp  salt

50 g coarsely blended almonds (toast them before blending)

1/5  cup rolled oats

100 g grated chocolate (cooking choc)

Preheat oven to 200