This is the easiest recipe for oatmeal cookies that are crunchy. The cookies smell lovely and are delicious. These gorgeous oatmeal cookies come together pretty quickly, so you should bake them. Savor your meal!
Ingredients for oatmeal cookies
- Oatmeal, 200 g, or 1.5 cups
- Half a stick (100 g) of soft butter
- 60 grams, or four tablespoons, of sugar
- Two medium eggs and a flat teaspoon of baking powder
- 45 grams, or two heaped teaspoons, of wheat flour
Cookies with oatmeal
I have a 250-milliliter glass. This is how I made my basic oatmeal.
The ones with the mountains and lightning will also be perfect.
Baking temperature: 170°F for convection, 180°C for middle shelf, and top/bottom baking options.
20 minutes is the maximum cooking time.
My calculations of calories were based on the foods I used. Thus, this represents the approximate calorie count derived from the components I utilized in a certain recipe. I was able to use the ingredients to make 20 oatmeal cookies.
Recipe for oatmeal cookies
Fill a bowl with 200 grams (around 1.5 cups) of oat flakes, 2 heaping tablespoons of wheat flour (45 grams total; I used cake flour), 4 tablespoons of sugar (60 grams total; I used fine sugar), and 1 flat teaspoon of baking powder.
A different option is to spell them “oats” or “mountain oats.” Their weight needs to be two hundred grams. With quick and fine oats, use caution, as their structure might occasionally be too loose. You can use fine cane sugar in place of the standard granulated sugar that I used. Toss in a little amount of salt, half a teaspoon of chocolate, or a sprinkling of cinnamon.
Pour half a cube (100 grams) of very soft or melted and cooled butter into the bowl containing the dry ingredients after cracking two medium-sized or smaller eggs into it.
First piece of advice: 100 grams of melted and cooled coconut oil can be used in place of butter.
Tip 2: You may also flavor the mixture by adding a small handful of chopped dried apricots, raisins, dates, or cranberries. A teaspoon of sesame seeds, sunflower seeds, pumpkin seeds, dry coconut, or your preferred chopped nuts could be an interesting addition.
With a regular spoon, thoroughly combine all the ingredients. It’s going to be thick “dough.” Put baking paper on a baking pan, such as one that comes from an oven. Scoop in a bit the size of a tiny walnut with a spoon. Press it up against the paper after rolling it into a ball.
The oatmeal cakes can be leveled with the use of a round knife. I used a metal ring to cut out 7-cm-diameter shapes. I use a tiny spoon to level the top after pouring the contents into the center. I took the tin and went to work on another cookie. Large distances need not be maintained. During baking, the cookies don’t flow sideways.
Advice: If the browning occurs less often, the cookies will be crispier. It’s likely that these cookies will bake in 16 minutes or less.
Preheat the oven to 180 degrees. Place the oatmeal cookie form inside of it. Heating from top to bottom on the middle shelf. Cook for 15 to 20 minutes, or until the cookies turn golden brown. The cookies can be taken out of the oven right away after baking. After a few minutes, it’s a good idea to move them to a cooling rack.
Freshly made oatmeal biscuits might appear soft, but they will crisp up deliciously as they cool. Oatmeal cookies are a great option for breakfast or a satisfying afternoon snack. They are delicious with hot cocoa or milk.
After they cool, I advise storing them in a loaf pan or other appropriate container, swathing them in wrapping paper before placing them within a regular breakfast bag or bags. I recommend packing your kids’ baked oatmeal cookies for school. For events like school fairs, they also create delicious cakes.
Which are your favorite kinds of oatmeal cookies? Which do you like better, the classic ones or the ones with sunflower seeds or raisins added?
Savor your food!
