Oatmeal Cookies
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
3916
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,916 cal. | (186 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 188 g | (162 %) | ||
| Carbohydrates | 486 g | (324 %) | ||
| Sugar added | 183 g | (732 %) | ||
| Roughage | 27.2 g | (91 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 31.8 mg | (265 %) | ||
| Vitamin K | 115 μg | (192 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 79 μg | (176 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,587 mg | (40 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 401 mg | (134 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 78.4 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 715 mg | |||
| Complete sugar | 194 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 125 grams butter
- 150 grams Oats
- 125 grams Pastry flour
- 1 packet Baking powder
- 125 grams cornstarch
- 175 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- ½ tsp cinnamon
- 1 Tbsp grated Lemon peel
- 2 eggs
- 3 Tbsps milk
- 50 grams slivered almonds
- 50 grams chopped Walnut
Preparation steps
1.
Melt the butter in a small saucepan. Remove from the heat. Pour the oats into a bowl and pour the hot butter on top. Stir well.
2.
Mix the flour and baking powder and sift. Mix the cornstarch, sugar, vanilla sugar, salt, cinnamon and lemon zest. Add the butter mixture, milk, eggs and flour mixture. Mix into a smooth dough. Fold in the almonds and walnuts.
3.
Use a teaspoon to heap portions of the dough onto a lined baking sheet. Bake for about 25 minutes at 175°C (approximately 350°F). Remove from the oven, let cool and serve.
