Imported from Instagram
Oatmeal Cookies with Nuts and Chocolate
Homemade oatmeal cookies with lightly crisp edges, soft centers, and moderate sweetness. The recipe makes approximately two baking sheets; the nuts and chocolate can be replaced with dried fruit.
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Ingredients
- 135 g sugar
- 185 g butter (Soften; remove from the refrigerator in advance.)
- 1 egg (Medium; remove from the refrigerator in advance.)
- 150 g wheat flour (Sift.)
- 7 g baking powder (Sift together with the flour.)
- salt (A pinch.)
- 1 tsp ground cinnamon
- 0.25 tsp vanilla sugar
- 200 g rolled oats (Traditional oats, preferably with a cooking time of about 15 minutes rather than quick-cooking oats. This helps the oats retain their texture.)
- 50 g nuts (Your choice, finely chopped; the author recommends almonds. If making the cookies without chocolate or dried fruit, use 100 g of nuts in total.)
- 50 g chocolate or heat-stable chocolate chips (Finely chop the chocolate. It can be replaced with dried cranberries or raisins.)
- powdered sugar (For dusting, optional.)
- parchment paper (For the baking sheets.)
Steps
- 1
Remove the butter and egg from the refrigerator in advance so they soften and are not cold.
- 2
Beat the sugar with the softened butter for 10 minutes.
- 3
Add the medium egg and beat again until the mixture is fully combined.
- 4
In a separate bowl, sift together the wheat flour and baking powder. Add the salt, cinnamon, vanilla sugar, and rolled oats; mix the dry ingredients.
- 5
Combine the flour mixture with the butter mixture and mix until a dough forms.
- 6
Add the finely chopped nuts and chocolate chips or finely chopped chocolate. If desired, the chocolate can be replaced with dried cranberries or raisins.
- 7
Wrap the dough tightly in plastic wrap and refrigerate for 2 hours. Chilling is necessary to stabilize the dough.
- 8
Preheat the oven to 150–160 °C.
- 9
Divide the chilled dough in half, as the cookies will be baked in two batches.
- 10
Shape the first half of the dough into walnut-sized balls, flatten them slightly, and place them on a parchment-lined baking sheet, leaving enough space between them. The cookies will spread during baking; one baking sheet usually holds approximately 8–10 cookies.
- 11
Bake the first baking sheet for 25 minutes, until beautifully golden. Do not rely solely on the baking time; also monitor the color of the cookies, as ovens bake differently.
- 12
Repeat the shaping and baking process with the second half of the dough.
- 13
Allow the finished cookies to cool. If desired, dust lightly with powdered sugar.
Notes
The author notes that quick-cooking oats become softer, so traditional oats with a cooking time of about 15 minutes are preferred. The exact yield depends on the size of the dough balls; approximately 8–10 cookies fit on one baking sheet. Leaving space between the dough portions is essential; otherwise, the cookies may merge into one large mass.
Nutrition per serving
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