A large amount of these fragrant, warm, sweet and delicious oatmeal rosine cookies arise from my oven at every Christmas time. I prepare the biscuit dough first and then freeze it. When I am ready to bake, the oven gloves, the baking tins and the mixture that I have done come.
What makes these cookies so difficult to resist? Friends and family told me that they make them tough, sweet and addicted. A biscuit is not enough. You will be devoured in no time.
Why will you love this recipe
The recipe itself is a basic cookie recipe that you can see when you are an enthusiastic baker. If you are a newcomer to the kitchen, it is just as easy to follow the process described below.
You can make the dough ahead and freeze it. This is what I do often and when I step the back steps, life is better manageable, especially in the busy holiday season.
You can also bake the cookies in front and freeze until they are ready to serve them. Or until you wrap them in colorful doses to give them as gifts.
Use the regular oat to create this recipe
The core ingredient of this biscuit recipe is oatmeal. I used normal, traditional Quäker -Häfer that have been mixed in the flour and other ingredients.
The origins of the oatmeal rosin -biscuit back to Scottish oat cake, which later passed from porridge to brei to brei during the Victorian period. From cookbook sources, the first recorded oatmeal biscuit performed in the late 19th century with Frannie Merrit Farmer, who made the oatmeal biscuit popular with oatmeal and added other sweet ingredients such as raisins, chocolate pieces and hearty nuts. The cookie recipe gained popularity and over the years international adjustments have developed with unique ingredients from all over the world.
Ingredients needed
Basic baking ingredients are booklings in this recipe such as all -purpose flour, baking powder, eggs, sugar, vanilla extract, raisins and chocolate chips. The main ingredients are the oats. I use the traditional Quäerker for this recipe and no other brand works for me.
Hafer offer versatility, as much as its well -known nutritional advantages. And when you are baked, you notice a rich, nutty taste with every bite. There is also this strong texture on the biscuit that give oats unique.
As I always suggest, you should definitely use freshly bought ingredients or those that have not yet reached your expiry date. Butter, which has not been halfway on your fridge shelf for so many months and may even cause a strange, rancid taste for your baked goods. Use newly purchased butter for every baking project. The same applies to eggs, flour and other ingredients.
This cookie recipe is versatile. Apart from the raisins and chocolate chips, you can experiment and spices, dried fruits and nuts for a unique but classic oat flakes -Rosine biscuit.
The process of baking
The baking process for this recipe is simple and uncomplicated. If you have already baked, you know that you are preparing the oven in advance by starting it.
Then mix the ingredients well. Use the electrical mixer if necessary to integrate everything evenly.
As soon as the dough is finished, divide them into a tablespoon of drops on the early baking pan. And there is a few quick minutes in the preheated oven.
If you have mastered this recipe, you will always bake it. These are wonderfully sweet, tough, rich cookies that are for snacks, the lunch box delicacies, dessert, for gifts or for whatever a biscuit to make your day.
Simple oatmeal rosage chocolate biscuits
This recipe for simple oatmeal rosine chocolate biscuits leads to soft, tough, sweet and delicious homemade cookies that are a family favorite. We quickly devour them when I make a batch with the familiar ingredients of traditional oatmeal, flour, eggs, sugar, vanilla and with the delicious addition of raisins and chocolate chips. You can even make these cookies ahead and freeze them until they are ready to enjoy them. These make great gifts, lunch box gel, snacks or desserts. This recipe in entertainmentscroll.com was inspired by Tracey Paska from the former blog Tangled Noodle. This recipe makes about 18 to 20 cookies.
Portions: 4 People
Calories: 839Kcal
- 1 cup Soft unsalted butter, room temperature; Like Kerrygold
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 quite Big eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt (ioditic)
- 1 teaspoon baking powder
- 1 teaspoon Hot water (to dissolve baking powder)
- 1 1/2 Cup All -purpose flour; Like King Arthur
- 2 Cup Oatmeal, like the classic Quäerker; (Do not use the immediate variety)
- 1 1/2 Cup Chocolate chips
- 1/4 cup Raisins
- 1/2 cup chopped walnuts (unsalted)
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Preheat oven at 350 F.Line baking sheets with parchment paper and put them aside.
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Combine the sugar and butter in the bowl of the cake mixer. Cream butter and sugar to fluffy for about 2 to 3 minutes.
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Dissolve the baking powder in the hot water in a small bowl. Mix well until there are no lumps.Add this dissolved baking powder together with the eggs and the vanilla to mix with creamy butter. Mix the average speed until you are installed.
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Add the flour to the mixture and mix well until well assembled and the dough is smooth.
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Take the bowl out of the mixer. Mix the oatmeal, chocolate chips, raisins and walnuts into the dough with a large wooden spoon. Mix on until these last ingredients are evenly distributed.
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Let the dough fall on the lined baking sheet with a tablespoon. Leave a room of about 2 inches per drop to give the biscuit space to spread completely.Bake at 350 f for 13 to 15 minutes.When you’re done, take out of the oven. Let the cookies rest on the counter, when you are firm enough, remove and cool down with a spatula on a cake shelf.The cookies are slightly soft and look wet in the middle. As they cool down, the cookies dry out and have a tough texture.
Keep cookies:
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Hold the baked cookies in a covered container in the fridge. They keep chilled for about 1 week.To freeze, wrap the cookies in plastic film and aluminum film and keep it in a covered freezing -friendly container. You can remain frozen for 1 month.
Cook’s Commnets:
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When my schedule is hectic, I broke the baking phases to make life better manageable. I mix the biscuit dough in advance and freeze it in a densely covered container. This lasts 1 to 2 months. When I am ready to bake, I open the dough in the fridge and then drop it on the baking sheet by tablespoons.Tip: To give as gifts: arrange the cookies in decorative doses or plastic containers. I often add a written list of ingredients to the container, only in the case of food allergies.
Portion: 100Gram | Calories: 839Kcal | Carbohydrates: 164G | Protein: 5G | Fat: 20G | Saturated fat: 12G | Polyunes unsaturated fat: 0.2G | Monoons unsaturated fat: 0.04G | Sodium: 289mg | Potassium: 375mg | Fiber: 2G | Sugar: 116G | Vitamin C: 0.5mg | Calcium: 93mg | Iron: 3mg
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