Tender oatmeal cookies

Name: Tender oatmeal cookies
Ingredients: 200 g butter; 6 tablespoons sugar; 2 eggs; 1 tablespoon cinnamon; 1 teaspoon vanilla extract; 300 g oats; 100 g coconut flakes; 150 g currants; 100 g flour; 1 packet baking powder (10 g)

Dessert - Tender oatmeal cookies by Paula B. - Recipia

Tender oatmeal cookies bake for about 15 minutes, until browned around the edges. The butter dough with currants and coconut comes together around the oats, and I leave them whole because I like seeing the oat pieces in each cookie and keeping the texture coarser rather than making a smooth dough. Prep: 20 minutes. Cook: 63 minutes. Rest: 20 minutes. Total time: 103 minutes. Servings: 10. About 450 kcal and 9 g protein per serving.

Ingredients

200 g butter
6 tablespoons sugar
2 eggs
1 tablespoon cinnamon
1 teaspoon vanilla extract
300 g oats
100 g coconut flakes
150 g currants
100 g flour
1 packet baking powder (10 g)

Preparation

1. Melt the butter in a saucepan over low heat for 3 minutes, until liquid. Add the sugar and mix until combined. 2. Beat the eggs, pour them over the butter and stir. Add the cinnamon and vanilla extract. 3. Add the oats, coconut and currants, then stir gently. 4. Mix the flour with the baking powder and fold it into the dough. 5. Line the baking tray with parchment paper. With damp hands, shape round cookies and place them on the tray. Bake each of the four trays in turn at 160°C for 15 minutes, until browned around the edges. You can also shape them into bars. 6. Take the cookies out of the oven and leave them to cool for 20 minutes.

Notes

They keep for up to 3 days in a sealed container; let them cool before closing it. You can use regular raisins instead of currants, keeping the amount at 150 g. Smaller cookies brown faster, so check the edges before the 15 minutes are up. I portion out the dough for all four trays before I start baking, so I don’t have to stop between batches. You can use 150 g chopped chocolate instead of the currants; they contain gluten, eggs and dairy, and I serve them with black tea.