Age: 1 year +
Oatmeal cookies are a healthy and delicious choice for a snack, there`s no doubt about it. I`ve experimented with oats in cookies before. Some of mine experiments were very successful (like the oat biscuits with ricotta), others not so much. This recipe, which I share now, is extremely basic, but the result is pure perfection. The oatmeal cookies turned out soft and fluffy, with a crunchy core in places thanks to the oats and the added walnuts. If you wish, you could also put crushed chocolate. As I`ve prepared them for my little daughter, I missed that step. No matter, the end result was magnificent. See for yourself!
What you`ll need:
115 g flour
100 oatmeal, pre-soaked and dried *
50 g finely ground walnuts, pre-soaked and dried **
115 g soft butter ***
150 g sugar (I used coconut but can be replaced with brown)
1 egg, at room temperature
1 tsp cinnamon
1 tsp baking soda
pinch of salt
1 packet of vanilla
How to cook it:
In a small bowl, put together the flour, cinnamon, baking soda, salt and vanilla and mix well. Set aside.
In another, larger bowl beat the butter at medium speed until smooth for about 1 minute. Add the sugar and beat again at medium speed until the mixture is creamy or for about 2 minutes. Then add the egg and beat at high speed.
Pour the dry ingredients into the bowl with the wet ingredients and beat at medium speed until well blended. Switch the mixer to low speed and add the oatmeal and walnuts without turning it off. You should get a thick and sticky dough. Cover the bowl and refrigerate for about half an hour. This will make your cookies more fluffy when baking. If the dough is left in the refrigerator for a longer time, leave it at room temperature for about 30 minutes before baking.
Preheat the oven to 180 ° and cover a backing tray with baking paper. Grab 1 tablespoon of the cookie dough and transfer to the tray leaving a distance between each cookie. Bake for about 12-14 minutes or until slightly brown at the edges.
Remove from the oven and leave in the tray for about 5 minutes before transferring to a grid to cool. You can store the oatmeal cookies in a box at room temperature for up to 1 week.
* Soaking the oatmeal is optional, but highly recommended. This eliminates phytic acid which is found in the bran of all grains. Why should we worry about this acid? It’s simple – it prevents the body from absorbing important minerals such as calcium, magnesium and iron. You can read more about it here.
For this recipe: Soak the oatmeal in a bowl with warm water from the previous night. The grain water ratio should be 1:2. It is good to add 1 tablespoon of yogurt in the water and leave at room temperature. The next day, rinse the oats well and spread evenly over a baking tray lined with backing paper. Dry in the oven at 70° for 1-2 hours.
** The same goes for nuts. The walnuts need between 4 and 6 hours of soaking to neutralize phytic acid, no need to add yogurt. But you can add pinch of salt in the water to accelerate the process.
Rinse the nuts and dry them in the oven with the oatmeal before using in the recipe.
*** The butter should be kept at room temperature for about 1-2 hours before being used in the recipe for optimum results. It should not be liquid so it is better not to soften it directly in the microwave.
If you don’t have the time, try the following trick. Put a glass of water in the microwave and leave to boil. Remove and immediately put the butter in its place without starting the oven. Leave inside for about 5-10 minutes and you`ll be all set to use butter in the recipe.