Oatmeal cookies
Drygast, 2024-01-04
Simple and tasty oatmeal cookies
- Servings32 Portions
- AllergensMilk, Wheat
- Cook Time30 min
Simple and tasty - perfect for "fika". They get a little tough inside, but harden after a day or so.
I find it easier to use an electric whisk to mix the ingredients, but of course you can mix everything by hand instead.
Ingredients
Cookies
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2962.5 kcal | 92.58 kcal | 474 kcal |
| Carbohydrates | 356.81 g | 11.15 g | 57.09 g |
| Fat | 155.56 g | 4.86 g | 24.89 g |
| Protein | 29.06 g | 0.91 g | 4.65 g |
| Sugar | 185 g | 5.78 g | 29.60 g |
| Salt | 4.06 g | 0.13 g | 0.65 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
Cookies
- Take the butter out of the fridge and let it soften at room temperature.
- Start the oven at 200°C.
- Put the butter and sugar in a bowl. Beat with an electric whisk until well mixed.
- Add oatmeal, flour and baking powder and mix with an electric whisk until a well-mixed dough.
- Form small balls (32 pieces) and place the balls on a baking sheet with parchment paper (16 pieces on each sheet).
- Insert one tray at a time, and bake the cakes in the middle of the oven for about 10 minutes.
- Take out the trays and let the cookies cool on the tray.
- Store in an airtight container.