DessertSnack

Crisp Oatmeal Cookies

Name: Crisp Oatmeal Cookies
Prep time: 12 min
Cook time: 15 min
Total time: 8 h 42 min
Yield: 15 portioner
Cuisine: american
Ingredients: 1 kop quick-cooking oats use certified gluten-free for a gluten-free option; 0,5 kop light brown sugar packed; 60 ml vegetable oil; 1 stk. egg large, lightly beaten; 0,25 tsk. salt; 0,25 tsk. almond extract

These thin and crispy oatmeal cookies have a delightful nutty flavor from the toasted oats and a hint of almond. The unique method of soaking the oats overnight creates a wonderfully delicate, lace-like texture. They are perfect for an afternoon snack or a light dessert.

En original opskrift af Forkin

Tid i alt: 8 t. 42 min.
Portioner: 15
Sværhedsgrad: Nem
Pr. portion: 89 kcal

Allergenoplysninger: kan indeholde æg, En:Nuts og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 kopquick-cooking oats, use certified gluten-free for a gluten-free option
0,5 koplight brown sugar, packed
60 mlvegetable oil
1 stk.egg, large, lightly beaten
0,25 tsk.salt
0,25 tsk.almond extract

Udstyr

spatula · baking sheet · mixing bowl · parchment paper · oven

Fremgangsmåde

Trin for trin

1
In a medium bowl, combine the quick-cooking oats, brown sugar, and vegetable oil.
Ca. 3 min.
2
Stir until the oats are evenly coated, then cover the bowl and let the mixture stand at room temperature for at least 8 hours, or overnight.
Ca. 2 min.
Kokkens note: This long rest is crucial for the cookies' signature crispy, lacy texture.
3
When ready to bake, preheat your oven to 165°C (325°F) and line a baking sheet with parchment paper.
Ca. 2 min.
4
Add the lightly beaten egg, salt, and almond extract to the soaked oat mixture.
Ca. 1 min.
5
Stir with a spatula or spoon until everything is just combined.
Ca. 1 min.
Kokkens note: Avoid overmixing the batter.
6
Drop teaspoon-sized mounds of dough onto the prepared baking sheet, leaving about 5 cm (2 inches) of space between them as they will spread significantly.
Ca. 3 min.
7
Bake for 13-15 minutes, or until the edges are golden brown and the centers look set.
Ca. 15 min.
Kokkens note: The cookies will be very fragile when hot.
8
Let the cookies cool completely on the baking sheet before carefully removing them with a thin spatula.
Kokkens note: Attempting to move them while warm may cause them to break.

Pr. portion

Næringsindhold

40%Score

Kalorier: 88,6kcal
Protein: 1,2g
Kulhydrat: 10,3g
Fedt: 4,8g
Kostfibre: 0,6g
Sukker: 6,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store in an airtight container at room temperature for the best texture.

Genopvarmning

These cookies are best enjoyed at room temperature.