Oatmeal Cookies with Pumpkin Seeds
Baking and Desserts • Russian
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 0 fl oz
- Sugar 0 oz
- Wheat Flour 5 oz
- Oat flakes 5 oz
- Butter 5 oz
- Shelled pumpkin seeds 0 oz
- Light Raisins, Seedless 0 oz
- Baking Powder 0 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.
Step 5
Bake for about 20 minutes. Remove from the oven and let cool on the baking sheet for 5-10 minutes.
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