This Hae Bee Hiam Oatmeal Cookie is an addictive treat that just screams Chinese New Year! They may not sound like natural companions, but I find that oatmeal cookies and hae bee hiam (dried shrimp sambal) go together surprisingly well. The bold flavors of the spicy and savory hae bee hiam complements the overall sweetness perfectly, creating a unique taste that you simply can’t get enough of.
Preheat the oven to 180°C. Using an electric mixer, stand mixer, or wooden spoon, cream the butter and brown sugar together until slightly fluffy.
Stir in the egg and beat until paler in colour.
Preheat oven & bake cookies
In a separate bowl, whisk the flour and baking soda together until no clumps remain. Mix the dry ingredients into the butter mixture.
Stir in the rolled oats, hae bee hiam and chopped kaffir lime leaves. When everything is evenly distributed, use 2 teaspoons to plop small amount of the cookie batter onto a lined baking tray. Remember to leave room in between the cookies.
Bake each batch of cookies for around 12 minutes if you like them softer in the centre, and around 15 minutes if you prefer a crunchier cookie.
Plate and Serve!
Let the cookies firm up on the baking tray for 3 minutes, before moving them to a wire rack to cool completely. Store in an airtight container.