Toasted Oatmeal Cookies: A Perfect Snack for Everyone!
Here’s a tip for achieving cookies that are both soft and crumbly! If you’re looking for a delightful treat to make at home, these toasted oatmeal cookies are just the thing. With a crunchy exterior and tender inside, they appeal to both kids and adults. Pre-cooking the oats gives them a unique and savory flavor. Easy to make, these cookies can be stored for several days in an airtight container.
Ingredients
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Quaker Oats 200 g
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Vanilla Sugar 2 tbsp
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Wheat Flour 100 g
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Brown Sugar 100 to 150 g
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Almond Flour 50 g
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Medium Egg (white and yolk separated) 2 units
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Baking Soda 1 tsp
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Butter 150 g
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Salt 1 pinch
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Powdered Sugar 2 tbsp
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Chocolate Chips (or raisins, cranberries, dried apricot pieces…) 100 g
Preparation
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1
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper and spread the oats mixed with vanilla sugar on it. Toast for about 15 minutes in the hot oven. Let cool.
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2
In a large bowl, mix brown sugar, flour, almond flour, and baking soda with chunks of butter. Add the toasted oats and mix to create a coarse crumb. Add the two egg yolks and combine well.
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3
Beat the egg whites (with a pinch of salt) until stiff peaks form, gradually adding the two tablespoons of granulated sugar until they shine. Fold the egg whites into the dough and mix thoroughly. Incorporate the chocolate chips (or your chosen ingredients). Let the dough rest in the refrigerator for at least 30 minutes. -
To finish
Preheat the oven to 200/210°C (410-410°F). Line a baking sheet with parchment paper. Drop dough balls, shaped with an ice cream scoop, well spaced apart on the sheet. The cookies are done when they’re golden. Note: they will still be soft. Allow them to cool on the sheet before transferring to a wire rack to cool completely. Store in an airtight container (up to 5-6 days).
