Oatmeal cookies "Clear sun"

Oatmeal cookies "Clear sun"

Category: Bakery products

Ingredients
Wheat flour Predportovaya	60 g
Oatmeal flakes No. 3 Clear sun	50 g
Granulated sugar (preferably refined)	50 g
Fine salt	pinch
Baking powder (baking powder)	1/2 tsp
Ground cinnamon	1/4 tsp or less to taste
Large egg	1 PC
Margarine	150 g
Vanillin	on the tip of a knife

Cooking method

• Mix dry ingredients in a separate bowl dry into a mixture. Try to sprinkle the ingredients that are added in the recipe just a little (salt, cinnamon, baking powder) evenly over the surface of the mixture, and then stir. So they are more or less evenly distributed. It is desirable to use flakes of size # 3. I take the Clear sun. They are both clean and the size in them is so small (No. 3) that there is no need to chew large coarse rolled oats in cookies. Beat the egg in a separate bowl with a mixer with softened margarine (3 minutes). Then, gradually stirring with a spoon, add the dry mixture to the margarine with egg. Stir thoroughly with your hands for 3 minutes until a uniform mass is formed. Then roll the dough into a ball and leave for 5-10 minutes so that the oatmeal is better saturated. Preheat the oven at 250 degrees. Brush a baking sheet with margarine. From the dough, dispensing it with a tablespoon, roll up balls and put them on a baking sheet, slightly flattening. Bake for 20 minutes at 180 degrees. Bon Appetit!!!

Time for preparing:

30-40 minutes

National cuisine

Russian / Scottish

By the way, to make cookies more brown in color, ground raisins are poured into it at bakeries, but I can't imagine how to make this raisin at home. Therefore, here the cookies are so slightly light-colored, not like the classic oatmeal ...

By the way, to make cookies more brown in color, ground raisins are poured into it at bakeries, but I can't imagine how to make this raisin at home. Therefore, here the cookies are so slightly light-colored, not like the classic oatmeal ...

I have my own recipe, but I just grind the raisins in the grinder and put them in the dough, literally a handful of raisins goes to a portion of the dough, but it does its job. The color is similar to that of store cookies. And taste too.

And my cookies also taste very similar to the classic one. Well, naturally fresh, so it differs a little from the industrial one for the better.

And my cookies also taste very similar to the classic one. Well, naturally fresh, so it differs a little from the industrial one for the better.

I readily believe. I just told you how to add raisins, if hunting.

I readily believe. I just told you how to add raisins, if hunting.

Thank you, very good hunting, I'll try :-)

I have my own recipe, but I just grind the raisins in the grinder and put them in the dough, literally a handful of raisins goes to a portion of the dough, but it does its job. The color is similar to that of store cookies. And taste too.

And how are raisins crushed? In my opinion, it will stick together into one mass. How to stir it in the dough? Or do you need to dry it well?

And how are raisins crushed? In my opinion, it will stick together into one mass. How to stir it in the dough? Or do you need to dry it well?

I steam it with boiling water, drain it, chill it a little and grind it into a mass in a blender-chopper, which is then stirred in the dough so that it cannot be seen there, there is not much of it, there are raisins.I also knead the dough in a food processor, in a bowl with knives, maybe that's why it grinds it well there.

Ok, thank you. I'll try. I mostly do it manually, that's why such questions arise.

Ok, thank you. I'll try. I mostly do it manually, that's why such questions arise.

I remembered that I also kneaded by hand, it seems to be stirring normally. But my dough is like that - it's hard to knead it by hand, I make it on oat flour. Good luck!