There are some chocolate chip cookies I've made a couple of times made of (clarified) butter, sugar, oatmeal plus (white or whole wheat) flour, (a small amount of) egg, chocolate chips, vanilla, salt and baking powder, and it's crunchy and crumbly. They aren't that sugary compared to store-bought cookies, with the sugar percentage without the chocolate being <20%, but it was enough the get the dough crunchy. I read that erythritol actually...
Originally asked by TLSO on Stack Exchange (cooking) (CC BY-SA 4.0).
