Traditional Oatmeal Cookies

Oatmeal cookies made to the traditional Soviet recipe are the ones with the crackled surface and a hint of cinnamon and vanilla - a tested recipe with exact proportions. The dough is rolled out flat and cut with a glass, and it bakes for just 10 minutes at 180°C. Recommended - buon appetito!

Traditional Oatmeal Cookies

Classic oatmeal cookies with a crackled top, cinnamon and vanilla - made to traditional proportions, baked in just 10 minutes.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 20 cookies

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 400 g all-purpose flour
• 300 g sugar
• 200 g margarine butter can be substituted
• 170 g oat flour rolled oats, pulsed in a coffee grinder
• 80 ml water hot, boiled
• 40 g molasses or jam I use plum jam
• 20 g raisins optional
• 9 g vanilla sugar
• 9 g ground cinnamon
• 5 g salt
• 5 g baking soda

Method

 

1. If using raisins, soak them in boiling water ahead of time, drain, pat dry on a paper towel, and chop finely in a blender.
2. Beat the soft margarine, sugar, raisins, vanilla sugar and cinnamon into a smooth mixture.
3. Dissolve the salt in hot boiled water, pour into the mixture, stir, and add the ground oats. Mix well so the oats soften a bit.
4. Add the flour, along with the baking soda and the molasses or jam. Knead a smooth, warm dough.
5. Roll the dough out 1 cm thick (I use 0.5 cm) and cut out cookies with a round cutter or a glass.
6. Place the cookies on a parchment-lined tray and bake for 10 minutes at 180°C.
   

Tips

• It's easy to make your own oat flour: just pulse rolled oats in a coffee grinder.
• The margarine can be replaced with butter.
• Raisins are optional: if using them, soak in boiling water, pat dry, and chop finely in a blender.
• Let the dough rest after adding the oats so they can soften a bit.
• Rolling the dough 0.5 cm thick gives a thinner, crunchier cookie; 1 cm gives a softer one.