Oatmeal Cookies Without Cinnamon

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The thinner and smaller the cookies, the more crumbly they will be. If you form cookies that are not too thin, they will turn out crispy on the outside and soft on the inside after baking. The baking time also depends on the size and thickness of the cookies. You don't need to wait for the cookies to become hard in the oven — you should take them out while they are still soft — when the cookies cool down, they will harden. During baking, the cookies will increase in volume.

Ingredients

Chicken Egg - 1 piece
Oat flakes - 3.2 oz
Sugar - 3 tablespoons
Vanilla salt - 1 teaspoon
Butter - 3.5 oz
Nuts - 3 tablespoons
Breadcrumbs - 1 teaspoon
Dried Apricots - to taste

Step by Step guide

Step 1

Pour the oat flakes into a dry skillet and toast over low heat for 10–12 minutes, stirring, until a characteristic aroma appears. The flakes should not change color. Let the flakes cool, transfer them to a plastic bag, and roll them with a rolling pin until they turn into flour.

Step 2

Chop the nut mixture in a blender until it becomes fine crumbs.

Step 3

Separate the yolk from the white. Put the white in the refrigerator. Mash the yolk with sugar and vanilla sugar.

Step 4

Soften the warm butter or margarine with a fork. Combine the butter with the yolk. Whip the egg white until frothy.

Step 5

Add the oat flakes, crushed nut mixture, breadcrumbs, and mix everything well into the butter and egg mixture. Add the whipped egg white and mix again thoroughly.

Step 6

Form small cookies from the prepared dough by hand and place them on a baking sheet lined with parchment paper. You can place pieces of nuts in the center of each cookie or decorate with strips of dried apricots. Bake the cookies for 15–20 minutes at a temperature of 180–374°F.