The cookies turn out thin, very crispy, like those from Ikea or European ones from the Red and White store. This sweet dough is baked at a high temperature to crisp and caramelize the edges.
Cookies ingredients:
100g oatmeal (Oatmeal, not instant cereal),
100g butter,
160g sugar,
25g flour,
1 yolk,
1 tsp without a heap of baking powder.
Dough with a high sugar content always spreads when baking, and you can’t do without baking powder, because it gives baked goods not only tenderness and crumbliness, but also a peculiar, slightly bitter taste. The easiest way to make the dough is with softened butter, then it can be easily formed into balls.
Preheat the oven to 200C.
Cookies recipe:
Pour oatmeal into a food processor with blades
and grind not too finely.
Now add the rest of the ingredients, add softened butter and yolk.
Knead with a spoon or in a food processor until you get a sticky soft dough.
Take it with a spoon and roll it into balls. Place on a baking sheet, always lined with baking paper - cookies with a lot of sugar will stick! Place the balls away from each other, they become very blurry! If you want the cookies to be the same size, use a small measuring spoon to measure the dough.
I have tried and prepared different oatmeal cookies. It was also a gingerbread-like cookie, thick and soft. And sometimes it was crumbly and crispy. This recipe describes how to make crispy oatmeal cookies.
Keep the butter at room temperature until softened, add sugar.
The butter and sugar must be thoroughly mixed.
By the way, it’s not particularly convenient to do this with a simple whisk, so it’s better to use another technique if possible.
In a separate bowl, beat two eggs with a pinch of salt.
Add butter and sugar.
Stir well and add cinnamon, flour and baking powder. Instead of baking powder, you can use baking soda.
Gently knead the dough and add oatmeal. I used instant oats that say on the package that they only require cooking for one minute. These flakes are small, thin and very delicate in taste. If you only have coarser oatmeal on hand, you can pre-grind it in a coffee grinder.
Knead the dough of medium thickness, pour raisins into it last.
Place the dough in the refrigerator for 30-45 minutes so that it hardens a little due to the thickening of the butter.
Preheat the oven to 170 degrees. Place dough balls on a baking sheet.
Even despite cooling, the dough becomes quite sticky in your hands, so you can moisten your fingers with water or vegetable oil to make it easier to place the balls on the baking sheet.
There is no point in flattening them into pancakes; when baking, they will spread out on their own. If the size of the baking sheet allows, it is better to place the balls further away from each other. This amount of ingredients will make 17-20 cookies.
The recipe is extremely simple, the ingredients can always be found in the kitchen, and baking also takes little time. So, don’t put off cooking until tomorrow.
How to make delicious oatmeal cookies at home.
Ingredients:
- 100 gr. oatmeal (1 size)
- 100 gr. butter
- 150 gr. Sahara
- 25 gr. flour
- 10 gr. vanilla sugar
- 1 yolk
- 1 tsp. baking powder without a slide
Preparation:
First you need to grind our oatmeal in a mixer, but not to the point of flour. We just need to break up the large flakes.
It is advisable to remove the butter from the refrigerator in advance so that it comes to room temperature, this will make kneading the dough easier. I didn’t wait long, I just cut the butter into small pieces and kneaded the dough with my hands, so the butter was heated by the warmth of my hands and there were no problems with kneading a homogeneous dough.
Our finished dough must be placed on parchment. The easiest way is to roll it into balls. Use a spoon to ensure the cookies are approximately the same size. This time I made two sizes of cookies, one I measured with a teaspoon, the second with a tablespoon. The tea one turned out better, it baked more evenly and ultimately looked more attractive. So, I still recommend measuring out the required amount of dough with a teaspoon.
Place our dough in a preheated oven and bake for 10-12 minutes at 200°. Those cookies that were measured with a tablespoon took me 25 minutes to bake. So, focus not on the time, but on the appearance of the finished product. As soon as you see that the bottom of the cookies has baked and turned brown, remove them. I warn you, at first the cookies are soft, do not try to transfer them to a wire rack, let them cool on the parchment for about 20 minutes, only then put them out to cool.
Once the cookies set, they are incredibly crispy. When bitten, it breaks into tiny particles. It’s very tasty, believe me, and if you also eat it with milk or cocoa...
This is the kind of oatmeal cookie I made. Since it is quite sweet, I played with contrast and poured melted dark chocolate over the finished cookies. Try it too!
They say such cookies are sold in Ikea, unfortunately, I cannot say whether this is true or not, since there is no such store in my city. But when I’m in Moscow, I’ll definitely try it there.
And in the next article I will show you my blueberry muffin, don’t miss it.
Enjoy your meal.
Ever since childhood... Today we offer an unusual recipe for its preparation, according to which the cookies turn out crispy and have a flat shape. These cookies are prepared very quickly and easily, but there are a couple of nuances that must be taken into account. First, you need to use rolled oats for this recipe, not instant oats. Secondly, when baking, be sure to use parchment paper, because... Products with a high sugar content may stick. It is best to use oiled paper from a trusted manufacturer. If you are not sure about the quality of your parchment, you can grease it with oil or sprinkle it with flour.
Ingredients To make crispy oatmeal cookies:
- oat flakes (rolled oats) – 100 g
- butter – 100 g
- sugar – 120 g
- wheat flour – 25 g
- egg yolk – 1 pc.
- baking powder for dough – 1 tsp.
Recipe crispy oatmeal cookies:
First, pour the oatmeal into the bowl of a food processor.
We grind them. Not quite “flour”, but fine enough.
Add all other ingredients to the bowl: flour, egg yolk, baking powder, sugar and softened butter.
Turn on the combine again. Mix until the dough begins to stick together into a lump.
Roll the resulting dough into small balls. To ensure that the cookies are the same size, it is most convenient to use a teaspoon and a kitchen scale. So, take the dough with a spoon, weigh it and roll it into a small ball with your palms. We use 10-12 grams of dough for one ball. In our case, we got 32 balls.
We line a baking sheet with parchment paper and place the balls at a large distance from each other (in our case, we got 3 baking sheets like in the photo).
Place the oatmeal cookies in a preheated oven (200 degrees) for 10-12 minutes. Please note that the balls do not need to be “pressed down”; the cookies will become thin on their own in the oven.
The finished baked goods must be cooled (at first the cookies are soft, when they cool down they become crispy).
Bon appetit!
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