I played with this recipe for many years and now can say that these Oat Cookies is my family’s culinary heritage. It sounds a bit grandiloquent and grotesque at the same time: cookies – and suddenly a legacy. However, in my opinion, it is precisely such simple, mundane things that embody memories and color them with smells and tastes.
In a word, oatmeal cookies could not get around my calendar.
This recipe is scales very well. This means that if you want to get twice as many cookies, just double the amount of all the ingredients.
Comments to the recipe’s ingredients
Please keep in mind that it is very important to use brown sugar for baking. Cane sugar will add an interesting caramel note to the finished cookies, without it the taste of the cookies will be flat and uninteresting.
The second comment touches type of oat flakes. Use coarse flakes, i.e. such flakes that need to be boiled for 10 minutes or even more.
At last. Take any nuts. I love baking these cookies with pistachios, almonds, or pecans, in that order of downgrading.
100 g soft butter of room temperature
100 g brown sugar
70 g oat coarse flakes
100 g all purpose flour
40 g almonds, pistachios or hazelnuts for topping
- Rub the butter with sugar with a tablespoon until smooth.
2. Add the egg and stir again until the mixture is smooth.
3. Add vanilla extract and stir.
4. Stir in oatmeal, then bring the dough until smooth.
4. Finally, add the sifted flour until all ingredients are completely combined.
5. Place the dough in the refrigerator for 1 hour or overnight.
6. Preheat oven to 180 °C.
7. Line a baking sheet with baking paper.
8. Roll the dough into walnut-sized balls, place on a baking sheet and flatten.
9. Chop nuts and sprinkle over cookies.
10. Bake your oat cookies for 16-18 minutes or until the edges of the cookies are golden.
11. Cool complete and then move the cookies into the tin box with a tight lid. The cookies keep very well for a week.