This oatmeal cookie recipe is as simple as it is delicious. They are made with butter, brown sugar and honey. They are quite simply the best oatmeal biscuits that have found their way from my kitchen to the table. Try them out and let me know what you think. Write me or leave a comment. And if it tasted particularly good, then simply share the recipe on social media. So many more people can enjoy this treat.
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This is my best oatmeal cookie recipe
Today’s oatmeal cookie recipe is my absolute favorite. I know it by heart, since I bake them properly. The dough serves as the basis for all possible variants. Today I chose cinnamon, cashews, white chocolate and milk chocolate. But next weekend it will be different for sure. Depending on the occasion and preference. The possibilities of making this recipe your own are endless.
This is how you make these oatmeal cookies your own
There are many varieties of oatmeal cookies. And with this recipe you have the opportunity to bake your favorites yourself. Prepare the basic recipe as described below, then simply add other ingredients. So instead of cinnamon, you can use cashews and chocolate, for example:
I especially like this recipe because it is quick and easy to prepare. Everything you have to do is described here and in the recipe. So get to the oven and here’s how it works:
In a large bowl, mix all the “dry” ingredients except the oatmeal. These will be added later.
In a second bowl, mix all the “wet” ingredients.
Add the “wet” ingredients to the “dry” and mix everything together.
Then add the rolled oats and the chopped cashew nuts.
The dough should then rest in the refrigerator for 45 minutes.
At the end, put about 2 tablespoons of the batter on a baking sheet and put the sheet in the oven.
The cookies are done when they are slightly crispy on the edges and still soft in the middle.
TIPP: I use an ice cream scoop to spread the batter on the tray. So I always put about the same amount of dough for one biscuit on the tray. Also, this dough is a bit sticky. But if you don’t have an ice cream scoop, to measure, simply take a spoon, wet your hands, and roll the measured dough into a ball. Place the ball on the baking sheet and flatten it slightly.
That’s why you’ll love these oatmeal cookies as much as I do
I prefer the soft oatmeal cookies. On which you can chew for so long. Crunchy biscuits are not to be scoffed at either, but I prefer the others. And that’s exactly what these cookies do. In addition, they are:
buttery and full-bodied in taste.
super soft, because of the coarse oatmeal and
full of cashew nuts that complement the soft texture with something slightly crunchy.
But enough raving, here comes the ultimate oatmeal cookie recipe with cinnamon, cashews, white chocolate and milk chocolate. Fire up the oven, cookies this afternoon.
This oatmeal cookie recipe is as simple as it is delicious. They are made with butter, brown sugar and honey. They are quite simply the best oatmeal biscuits that have found their way from my kitchen to the table.
230 g butter (room temperature)
2 Eggs (L size, room temperature)
200 g Spelled flour type 630 or wheat flour type 550
1 tsp ground cinnamon
1 TL Backsoda (Back-Natron)
1/2 tsp salt
150 g Brown sugar
50 g table sugar
3 teaspoon mild honey (e.g. rapeseed honey)
2 tsp liquid vanilla extract
230 g coarse oatmeal
100 g Cashew-Bruch
75 g white baking chocolate
75 g Whole milk baking chocolate
40 ml cream (approx 4 THE)
In preparation for baking, remove all chilled ingredients (butter and eggs) from the fridge and leave in the room for at least 30 minutes. Line a baking sheet with parchment paper. Preheat the oven to 180 °C top and bottom heat.
Meanwhile, in a large bowl, combine the spelled flour, cinnamon, soda, salt, brown sugar, and caster sugar.
Cut the butter into pieces and place in a bowl. Using a hand mixer or the flat beater attachment of a stand mixer, cream the butter pieces. Then add the sugar to the butter and mix until smooth. Add the eggs, honey and vanilla extract and mix until combined. This takes about 3 minutes. From time to time scrape the dough from the sides into the bowl.
Place the flour mixture in the bowl and knead to form a smooth dough. Fold the rolled oats and the broken cashews into the batter with a wooden spoon.
Leave the dough to cool in the fridge for 45 minutes. Take the dough out of the fridge and spread it on the baking sheet with a level ice cream scoop. Or put two heaped tablespoons of dough in hands moistened with water and shape into a ball. Place the ball on the baking sheet and flatten slightly.
Bake the cookies on the middle shelf for 12 to 14 minutes. They’re done when the edges are slightly crispy and the center is already soft.
Remove the baking sheet from the oven and let the cookies cool on it. Meanwhile, melt the chocolate one at a time. Fill a small pot with about 3 cm of water and bring to the boil. Roughly chop each chocolate and place in a small metal bowl that fits over a saucepan. Place the bowl on the saucepan and melt together with 2 tablespoons of cream at a time. Then spread on half of the biscuits.
Tip 1: Instead of cinnamon, cashews and chocolate, try nuts or seeds (pecan, macadamia, walnuts, etc.); dried fruits (cranberries, cherries, raisins, renewing etc.), peanut butter, coconut flakes or chips or a hint of nutmeg.
Tip 2: Covered, the oatmeal cookies stay fresh for about 7 days.
Tip 3: Try molasses instead of honey. I didn’t have any at home today, but it’s definitely worth it for the taste.
Did you know that there is an International Oat Cookie Day? That was new to me. But if you want to know more about it, read on here further.