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Oatmeal cookies

Snacks Desserts Dishes for Special Occasions 90 min Medium 15 wyświetleń ~30.22 PLN - (0)
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Description

Oatmeal cookies are a crunchy-soft snack made from oats and butter, perfect for New Year's Eve 2025 as a sweet treat to accompany champagne, coffee, or tea. The recipe combines the natural nutty-grainy texture of oats with the gentle sweetness of sugars and the aroma of cinnamon and vanilla. You can add pieces of dark chocolate or chopped nuts for a contrast of textures and flavors. The cookies have golden edges and a slightly soft center — they look impressive on a platter and stay fresh for a long time if stored in an airtight container. The recipe includes details for beginners: temperatures, consistencies, baking times, and portioning tips, ensuring that even someone making cookies for the first time will achieve excellent results.

Składniki (12)

Servings:
24
  • Mountain oats 200 g
  • Wheat flour 120 g
  • Butter 150 g
  • White sugar 100 g
  • Brown sugar 80 g
  • Egg 2 szt.
  • Vanilla extract 5 g
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Dark chocolate 100 g
  • Walnuts 80 g
💰 Szacowany koszt dania: ~30.22 PLN (1.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge 30–60 minutes before starting to bring them to room temperature (the butter should be soft but not melted). Preheat the oven to 180°C (conventional) or 170°C (fan). Prepare the baking trays: line them with parchment paper or use silicone mats. Weigh all the ingredients according to the list.

Ingredients: Butter, Egg
Use two large bowls (one for wet ingredients and one for dry ingredients), a kitchen scale, a silicone spatula, a wooden spoon, or a hand/stand mixer with a whisk attachment. A typical baking sheet measuring 30x40 cm can hold 12 cookies in two batches.

Mixing (butter-sugar mixture)

2

In a large bowl, place the soft butter cut into pieces. Add white sugar and brown sugar. Beat with a mixer on medium speed or mix vigorously with a wooden spoon for 2–3 minutes, until the mixture becomes lighter, fluffy, and partially aerated. The mixture should be smooth, with no visible pieces of butter.

Ingredients: Butter, White sugar, Brown sugar
Use a hand mixer or a stand mixer with a whisk attachment for faster results. If mixing by hand, use a wooden spoon and beat vigorously for about 3-4 minutes. Do not work at too high a speed to avoid splattering the sugar.

Mixing (adding eggs and vanilla)

3

Crack the eggs into a small bowl (check for any shell pieces), then gradually pour them into the butter mixture, beating for about 30–45 seconds after each addition, until the mixture is smooth. Add the vanilla extract and mix for 10–15 seconds.

Ingredients: Egg, Vanilla extract
If the mixture looks like it has 'curdled' (liquids have separated), don't panic — by continuing to add dry ingredients, the mixture usually comes together. Use a spatula to scrape the remnants from the sides of the bowl.

Mixing (dry ingredients)

4

In a second large bowl, sift the flour (if using), add the baking powder, salt, and cinnamon. Mix the dry ingredients with a fork or whisk for 20–30 seconds to evenly distribute the baking powder and spices. Add the oats and gently mix to coat the oats with flour.

Ingredients: Wheat flour, Baking powder, Salt, Cinnamon, Mountain oats
Sifting the flour makes the dough more uniform; if you don't have a sieve, just mix well with a spoon. Use a large bowl to avoid spilling while mixing.

Combining ingredients

5

Add the dry ingredients to the wet mixture in batches. First, add about 1/3 of the dry ingredients and gently stir with a spatula. Repeat until all the dry ingredients are used up, mixing until the mixture is smooth and thick. Finally, add the pieces of dark chocolate and chopped nuts, if using, and gently mix 6–10 times until they are evenly distributed.

Ingredients: Wheat flour, Mountain oats, Dark chocolate, Walnuts
Use folding motions, not vigorous mixing — the goal is to combine the ingredients, not to aerate. If the mixture is too loose, you can add 10–20 g of oats; if it's too thick, a teaspoon of milk will help adjust the consistency.

Cooling (optional)

6

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20–30 minutes. Chilling makes it easier to portion and prevents the cookies from spreading too much while baking.

This step is useful if you are in a warm room or want rounder cookies. You can skip it if you want to prepare them faster.

Shaping

7

Using an ice cream scoop (about 2.5–3 cm in diameter) or a tablespoon, weigh out portions of dough weighing about 40 g each. Form balls by hand or evenly place portions on the prepared baking sheet, keeping a distance of 4–5 cm between the cookies. Slightly flatten each portion with your hand or spoon — the cookies should not be perfectly flat, but slightly pressed.

If you want even cookies, use a kitchen scale and measure each portion at 40 g. For flattening, it's best to use the back of a spoon dipped in cold water to prevent the dough from sticking.

Baking

8

Place the baking tray in the preheated oven and bake the cookies for 10–12 minutes at 180°C (170°C with fan). The cookies are ready when the edges are golden and the center still looks slightly soft — it will harden while cooling. After 6 minutes of baking, you can rotate the tray if your oven has uneven baking.

Do not bake too long — excessive drying will result in hard cookies. If you are baking multiple trays, place only one tray at a time on the middle rack of the oven to ensure even baking.

Cooling and Finishing

9

Remove the baking sheet from the oven and wait 5 minutes for the cookies to set. Carefully transfer them to a wire rack to cool completely using a wide spatula. You can sprinkle the top with a few flakes of sea salt or extra chocolate right after taking them out of the oven.

Hot cookies are delicate — handle them carefully so they don't break. Cooling on a rack prevents moisture and keeps the bottoms of the cookies from getting soggy.

Serving and storage

10

Serve the cookies after they have completely cooled on a platter. For serving on New Year's Eve, you can stack them in towers or pair them with small cards describing the type (e.g., with chocolate, with nuts). If you don't use them right away, store in an airtight container at room temperature for up to 5 days or freeze the baked cookies for up to 3 months.

When freezing, layer the cookies separated by parchment paper. For a quick refresh after thawing, place them in an oven preheated to 160°C for 5–7 minutes.

Fun Fact

💡

Oatmeal cookies have their roots in Anglo-Saxon kitchens as a simple, nutritious snack made with oats; in the 19th-20th century, they became popular worldwide due to their ease of preparation and nutritional value.

Best for

Sylwester 2025 przyjęcie towarzyskie kawa i herbata

Tips

🍽️ Serving

Serve the cookies on a platter with small bowls of toppings: almond flakes, extra chocolate, or edible confetti. They pair wonderfully with coffee, tea, cocoa, and for New Year's Eve – with dessert wine or liqueur.

🥡 Storage

Store in an airtight container at room temperature for up to 5 days. You can freeze raw portions of dough shaped on a baking sheet (for up to 1 month) or baked cookies for up to 3 months. To refresh, heat in the oven at 160°C for 5–7 minutes.

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