Oatmeal Cookies with Pumpkin Seeds

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

The cookies are quite soft when fresh out of the oven, so they should be removed from the baking sheet with great care and placed on a flat surface to cool completely. After that, the cookies will become crispy. They should be stored in an airtight container to maintain their crispness and flavor for about 7 days. For a more expressive appearance and texture, it's best to use a mix of quick-cooking and traditional oats.

Ingredients

Honey - 1 fl oz
Sugar - 1.8 oz
Wheat Flour - 3.5 oz
Oat flakes - 2.6 oz
Butter - 5.3 oz
Shelled pumpkin seeds - 1.4 oz
Light Raisins, Seedless - 1.8 oz
Baking Powder - 0.2 oz
Water - 1 tablespoon
Salt - a pinch

Step by Step guide

Step 1

Melt the butter and add sugar and honey to it.

Step 2

Mix the dry ingredients (except for the baking powder) and add them to the butter mixture.

Step 3

Dissolve the baking powder in water and add it to the dough. Mix well.

Step 4

Preheat the oven to 320°F (320 degrees Fahrenheit), and line a baking sheet with parchment paper. Drop spoonfuls of dough onto the baking sheet, spaced 4-5 cm apart, and gently flatten them to form neat little mounds.