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Oat Biscuits

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Oat Biscuits
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 42 min.
Ready in
Calories:
962
calories
Calories
0
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Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie962 kcal(46 %)
Protein14.29 g(15 %)
Fat59.7 g(51 %)
Carbohydrates97.15 g(65 %)
Sugar added49.46 g(198 %)
Roughage5.66 g(19 %)
Vitamin A437.87 mg(54,734 %)
Vitamin D0.51 μg(3 %)
Vitamin E4.73 mg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.63 mg(22 %)
Vitamin B₆0.02 mg(1 %)
Folate59.94 μg(20 %)
Pantothenic acid0.19 mg(3 %)
Biotin5.82 μg(13 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C0 mg(0 %)
Potassium101.82 mg(3 %)
Calcium96.17 mg(10 %)
Magnesium30.74 mg(10 %)
Iron3.81 mg(25 %)
Iodine15.15 μg(8 %)
Zinc0.51 mg(6 %)
Saturated fatty acids29.99 g
Cholesterol167.55 mg
Author of this recipe:

Ingredients

for
24
cookies
1 ½ cups
½ teaspoon
½ teaspoon
2 cups
unsalted butter (softened but still cool)
1 cup
1 cup
granulated sugar (plus extra for sprinkling)
2
large eggs
3 cups
old-fashioned rolled oats
½ cup
chopped, shelled Walnut
½ cup
chopped almonds
Product recommendation
Do not over bake these cookies. The edges should be browned, but the rest of the cookie should be light in color. Yield will vary depending on the size of the cookie.

Preparation steps

1.
Adjust the oven racks to the upper and lower middle positions. Preheat oven to 350º F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2.
Whisk the flour, baking powder, and salt together in a medium bowl.
3.
Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars, beat until light and fluffy, about 3 minutes. Beat in the eggs, one at a time.
4.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and nuts.
5.
Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 inches apart, lightly flatten with the back of a spoon.
6.
Bake until the cookie edges turn golden brown, 18 to 22 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 to 3 minutes minutes. Transfer to a wire rack with a wide metal spatula. Cool at least 30 minutes.
7.
Sprinkle lightly with sugar and serve.
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