Oatmeal Cookies
Marie Skogström- 15
- 30 min
- 2 hours 10 minutes
Perfect for breakfast, snacks, lunch, and "afternoon tea." Tastes better than store-bought and is a little healthier, too.
3.2/5
607 VotesHere's how:
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1
Dissolve the yeast in the milk and stir in the rolled oats. Let it sit and soak for 15 minutes.
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2
Then add the remaining ingredients and mix for 3 minutes on low speed and 4 minutes on high speed, until you have a fairly loose dough. Double the time if you’re kneading by hand.
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3
Let it rise under a towel for about 30 minutes.
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4
Pour the dough onto a floured work surface and divide it into 15 pieces.
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5
Roll out the dough into round cookies about 1 cm thick. Prick them with a fork, then let them rise for about 60 minutes in your oven with the heat turned off, leaving only the light on.
Take the bread out of the refrigerator and let it come to room temperature, then preheat the oven to 240 °C.
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6
Bake for about 5–7 minutes, or until the cookies have turned a nice golden brown.
Tip! If you need a little help getting started or want to learn more, be sure to check out ourBaking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 150 g butter, softened
- 500 g (5 dl) milk, lukewarm
- 9 g (1.5 tsp) salt
- 20 g (1 tbsp) light syrup
- 120 g (4 dl) rolled oats
- 540 g (about 8–9 dl) all-purpose flour
The recipe comes from
kronjast.se
