Vanilla – Almond – Oatmeal Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rolled oats
- 1 egg (s)
- 100 g suar
- 0.5 bag ½ vanilla sugar, (bourbon)
- 1 tablespoon flour
- 1 teaspoon Baking powder
- 100 g butter
- 50 g almond (s), sliced into flakes
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Put the oat flakes in a bowl or something similar, melt the butter but do not let it brown and pour over the oat flakes, stir carefully and let stand for 10 minutes, the flakes should soak up the butter as much as possible.
- In another bowl, beat the egg, sugar and spices with a hand mixer or similar until frothy, then mix in the flour and baking powder. Now add the cooled oat flakes with the butter, as well as the sliced almonds. Carefully stir in with a wooden spoon or tablespoon (not with a mixer, the flakes should stay whole).
- Use two teaspoons (or 1 teaspoon and 1 finger) to put small heaps on the baking sheet, enough for two sheets of 50 to 60 cookies each. Carefully flatten the cookies a little.
- Bake in the preheated oven at 175 to 190 degrees on the second rack from the top for 10 to 15 minutes, checking again and again after 10 minutes at the latest; they should be brown around the edges, but more yellowish on the inside. Carefully remove from the tray and let cool down well.
- The cookies are light as a feather and crispy, but still crumbly and tender.
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