Oatmeal Cookies

Name: Oatmeal Cookies - Marinela J.
Ingredients: 225 g flour 100 g oatmeal flakes 100 g brown sugar 100 ml milk 50 g oil 50 g honey 50 g raisins one teaspoon baking powder a handful of oatmeal flakes for decoration a pinch

Dessert - Oatmeal Cookies by Marinela J. - Recipia

Oatmeal cookies are quick to make and do not require complicated ingredients. The dough is mixed in a single bowl, and its texture remains sticky, so wet hands help a lot in shaping the cookies. After baking, the cookies become slightly golden and have crispy edges. The raisins add small sweet bites, while the honey and brown sugar give the specific flavor. The exact number of cookies produced is not specified, as it depends on the size of the formed balls. Quick Info Preparation time: not specified; the dough is prepared quickly Baking time: about 20 minutes Total time: preparation time plus 20 minutes of baking Servings: number not specified; the result depends on the size of the cookies Difficulty: easy Recipe type: homemade cookies with oatmeal, raisins, and honey Ingredients 225 g flour 100 g oatmeal 100 g brown sugar 100 ml milk 50 g oil 50 g honey 50 g raisins 1 teaspoon baking powder a handful of oatmeal for decoration and flattening the cookies a pinch of salt The oatmeal used in the dough is added along with the flour and other dry ingredients. Keep the handful of oats separate for the outside of the cookies. They stick more easily before baking if the dough is still wet and sticky. Preparation method 1. In a bowl, put the honey, milk, brown sugar, and oil. Mix until the composition becomes somewhat homogeneous. A perfectly smooth texture is not needed, just that the ingredients are well combined. 2. Add the flour, baking powder, the 100 g of oatmeal, raisins, and a pinch of salt. 3. Mix until you obtain a sticky dough. This is the consistency mentioned in the recipe, so do not try to turn it into a firm dough by adding flour. 4. Lightly wet your hands and take portions of dough the size of a walnut. Shape into balls, then flatten them over the oats kept for decoration. 5. Place the cookies on a baking sheet lined with parchment paper. Leave a little space between them so they can be placed without overlapping. 6. Bake the cookies at medium heat for about 20 minutes or until they become slightly golden. 7. Remove the tray from the oven and let the cookies cool slightly before serving. They are fragile while very hot, so it is better not to move them immediately from the tray. Why I make this recipe often It is a practical recipe when I want homemade cookies without complicated preparation. All the ingredients combine directly in one bowl, and the dough does not need to be kneaded or rested. The oatmeal and raisins give the cookies a pleasant texture, while the brown sugar and honey make them flavorful without needing additional additives. I also like that they are easy to shape with wet hands. You don’t need to get perfectly equal balls; it’s enough to flatten the cookies to about the same thickness for even baking. Tips The dough is sticky, and lightly wetting your hands makes shaping the cookies much easier. If your hands start to get loaded with dough, wet them again without adding flour to the mixture. The cookies should be monitored towards the end of baking. The recipe indicates about 20 minutes, but the main sign is the slightly golden color. Do not serve them immediately after they come out of the oven, even if the temptation is great. Let them cool a bit, as they can be handled more easily then and finalize their texture. The oats for decoration are placed on the surface of the cookies after they have been flattened. If you press them gently into the dough, they stay better fixed. Substitutions The recipe does not provide exact substitutions for ingredients. To maintain the proportions and texture, it is safest to use the indicated ingredients: milk, oil, honey, brown sugar, raisins, flour, and oatmeal. If you do not have brown sugar, using another type of sugar would alter the original recipe, including the taste and appearance of the cookies. For this reason, the substitution cannot be made with the same guaranteed quantity without changing the result. Variations The basic recipe does not include other ingredients for variations. You can keep the cookies simple, with raisins and oatmeal, as indicated in the original version. If you want to modify the recipe, it is good to keep in mind that any added dry ingredient can influence the consistency of the sticky dough. Serving ideas The cookies are served after they have cooled slightly. They can be placed on a plate alongside milk, coffee, or tea. They are suitable for a simple breakfast or a snack, without needing a separate addition. Frequently asked questions How long do oatmeal cookies bake? The indicated time is about 20 minutes at medium heat. They are ready when they become slightly golden. Since the size and thickness of the cookies can vary, color is a more useful reference than time taken separately. Why is the dough sticky? The composition contains honey, milk, and oil, and the recipe specifies that the resulting dough is sticky. Therefore, the cookies are formed with wet hands. It is not advisable to correct the texture with additional flour, as this would change the proportions of the recipe. Do I need to let the dough rest? No. In the indicated steps, the dough is mixed, shaped immediately, and put to bake. No resting period is mentioned. How many cookies come from this amount? The number is not specified. The recipe indicates forming balls the size of a walnut, but portions can be made smaller or larger. For this reason, the yield differs from tray to tray. Can I move the cookies immediately after baking? It is better to let them cool a bit in the tray. The recipe recommends serving after they have cooled, and the cookies are easier to handle at this moment. Nutritional values The values are estimated and calculated for the entire amount of ingredients mentioned, without taking into account the handful of oats used for decoration. For the whole dough, the result is approximately: 2,350–2,450 kcal Carbohydrates: approximately 415–430 g Proteins: approximately 40–45 g Fats: approximately 60–65 g Fiber: approximately 25–30 g The values per cookie cannot be accurately calculated without knowing how many cookies are formed. As a reference, for 100 g of baked product, the estimate is approximately 280–300 kcal, 50–53 g carbohydrates, 5 g proteins, and 7–8 g fats. These figures may vary depending on the amount of oats used for decoration, the size of the cookies, and how much water is lost during baking. Storage and reheating After cooling, store the cookies in a closed container at room temperature. The recipe does not specify an exact shelf life, so it is recommended to consume them while they are fresh and crunchy. Reheating is not necessary. The cookies are served after they have cooled slightly, and subsequent heating may change the texture. If kept in a closed container, they can be served directly.

Oatmeal Cookies

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