Homemade oatmeal cookies

The most delicious oatmeal cookies, the recipe for which I will share today, can be easily made at home. At the same time, you do not need to have many years of experience in cooking or buy expensive products for the recipe: after 40 minutes you can enjoy fragrant and crumbly baked goods. The most difficult thing is to stop in time and not eat another cookie!

In the composition of homemade oatmeal cookies, as I said, you will not find inaccessible ingredients. The only thing that can cause some difficulty in acquiring is oat flour. Here the issue is resolved in just a minute: grind the most ordinary Hercules flakes on a coffee grinder, sift through a sieve - homemade oatmeal is ready. You can start making some delicious oatmeal cookies.

Ingredients

• Wheat flour of the highest grade (150 grams)
• Sugar (125 grams)
• Butter (85 grams)
• Oat flour (75 grams)
• Water (2 tablespoons)
• Vanilla sugar (1 teaspoon)
• Ground cinnamon (0.5 teaspoon)
• Baking soda (0.5 teaspoon)
• Salt (0.25 teaspoon)

Directions

1. The recipe for homemade oatmeal cookies includes the following ingredients: premium wheat flour and oat flour (or oatmeal crushed on a coffee grinder), granulated sugar, butter (at least 72% fat), drinking water, ground cinnamon, baking soda, vanilla sugar, and salt.
2. Since it will take about 15 minutes to prepare the dough and form the blanks, we immediately turn on the oven to warm up (190 degrees). You can knead the dough for oatmeal cookies either manually or using a food processor. The second option is much more convenient and faster, believe me. In the bowl of the food processor (or a suitable bowl), combine 125 grams of sugar, 85 grams of soft (take it out of the refrigerator in advance and let it warm on the table) butter, 0.5 teaspoon of ground cinnamon and 1 teaspoon of vanilla sugar. If you don't like cinnamon, you can skip adding it - it is a natural flavoring and it practically does not affect the consistency of the dough.
3. Grind the oil with additives until a homogeneous mass is obtained. In a food processor, you can use both a metal knife and a plastic one for this. We do it manually with a fork, spoon or whisk. And if you want - with a mixer. Then add 75 grams of oatmeal, a couple of tablespoons of warm water and a quarter of a teaspoon of salt (preferably finely ground).
4. We punch everything in a pulsating mode (or mix thoroughly with a spoon). At the end, it remains to add 150 grams of sifted wheat flour mixed with half a teaspoon of baking soda (even a little less - 1/3 is better).
5. Quickly knead the products so that the dough gathers into a ball - it will take about 10 seconds. At this stage, it is important to adjust the consistency of the dough for the future oatmeal cookies, since the moisture content of the flour differs from manufacturer to manufacturer. If the dough is still too smudged, add a little wheat flour. If it turns out to be crumbly, add warm water, but little by little.
6. The finished dough for homemade oatmeal cookies should be soft, tender, sticky to your hands quite a bit (although I would say that it practically does not stick).
7. It remains to shape the blanks. It is most convenient to divide the dough into pieces of the same size, roll them into balls and flatten them between your palms. For fans of exact numbers: I get 14 blanks, each weighing 35 grams. Cover the baking sheet with baking paper and lay out the blanks for the future oatmeal cookies at a distance from each other. All 14 pieces fit perfectly on a 37x32 cm baking sheet.
8. We place the baking sheet in a preheated oven on a medium level and cook at 190 degrees for 20-25 minutes. The baking time for oatmeal cookies depends on the characteristics of the oven. The fragrant homemade cookies are ready when they creep, bulge and crack. At the same time, it should be soft, so it is very important not to dry it out.
9. We take out the baking sheet from the oven, remove the finished oatmeal cookies and let it cool.
10. Well, then we enjoy! Personally, it seems to me that oatmeal cookies are best with cold milk. What do you like best?