Oatmeal cookie recipe

Recipe for classic oatmeal cookie

Classic oatmeal cookies are a pleasant golden brown color that gives baking fragrant cane sugar. You will need:
– 1 cup butter;
– 2 cups cane sugar;
– 2 teaspoons vanilla extract;
– 2 chicken eggs;
– 1 ½ cup wheat flour;
– 1 teaspoon salt;
– 3 cups oatmeal.

To prepare oatmeal cookies you need not quick-soluble oatmeal, but cereals designed for long-term cooking.

Preheat the oven to 180oS. Whisk the mixer into a fluffy, uniform, brown mass softened oil with cane sugar. Pour the vanilla, then, continuing to whisk, one at a time add the eggs. Sift the flour with salt and add to the bowl in a few receptions, pour the oats and take out the dough. With the help of a tablespoon, lay the dough on a baking tray, leaving 2-3 centimeters between each portion. Bake the cookies for 12-15 minutes, depending on how crisp the pastries you want to get. Cool the cookies on a baking tray and then remove in an airtight container. To

the dough for this cookie you can add ½ cup crushed nuts or just as much fine, soft, golden raisins.

Salted oat biscuits with chocolate

Fans of complex and ambiguous flavors may like salted oat biscuits with chocolate. To cook it, you’ll need:
– 2 cups oatmeal;
– 1 cup wheat flour;
– ¼ teaspoon ground cinnamon;
– 2 teaspoons coarse sea salt;
– ½ cup softened butter;
– 4 tablespoons vegetable oil;
– ½ cup sugar sand;
– ½ cup brown cane sugar
– 1 chicken egg;
– 1 teaspoon Vanilla extract;
– 200 grams of bitter chocolate.

Mix in a large bowl the sifted flour with the oatmeal, cinnamon and 1 teaspoon of salt. Whisk the butter at high speed along with refined and cane sugar until a fluffy homogeneous mixture, add the vanilla and egg, reduce the rpm of the mixer to low and gradually pour the flour in. Turn off the mixer and admixture bittersweet chocolate pieces to the dough. Place the dough on a baking parchment baking tray and sprinkle with the remaining salt. Put the baking tray on a medium rack in pre-heated to 180oS oven. Bake for 10-15 minutes.

Leave a Comment