Ingredients for Oatmeal Cookies: 50g instant oats, 30g cake flour, 15g coconut flakes, 25g vegetable oil, 10g powdered sugar (brown sugar, yellow sugar, or white sugar can be used), 1g salt, 20g water, 5g toasted black sesame seeds.
Method for Oatmeal Cookies: Step 1: Weigh all the ingredients, and if there are large pieces of dried fruit in the instant oats, cut them into small pieces. Step 2: Mix all the ingredients except for water. Step 3: Stir well until combined. Step 4: Add water and quickly and deftly mix with your hands until the dough reaches the consistency shown in the picture. Step 5: Shape into nine small round balls and place on a non-stick baking tray; if your tray is not non-stick, line it with parchment paper.
Step 6: Preheat the oven to 170°C top heat and 150°C bottom heat, then gently press the cookies into thin discs with your fingers or a cake spatula, and shape as needed. Step 7: Bake in the oven for 18 minutes, remove when edges are slightly browned and let cool. Step 8: Enjoy the crispy oatmeal-flavored snack!
Cooking Tips for Oatmeal Cookies: 1. This recipe yields 9 thin discs with a diameter of 7 cm. 2. The baking time provided is the minimum for my oven; adjust slightly based on your oven’s performance. 3. I use Danish coop Musli instant oats, which contain many hazelnuts and fruit pieces. It is recommended to crush the hazelnuts and chop the fruit before making the cookies for better shape and to prevent breakage. Note: For water, 5g equals 5ml equals 1 teaspoon equals 1 tablespoon. Cooking is an art, and each of my dishes has its own little tricks. You can search for ‘cookies’ to directly view my recipes!
