These cookies are made from whole grain flour and oatmeal, some of the butter is replaced by vegetable fat (organic vegetable shortening - no cholesterol and no trans fats), which makes the cookies more crispy. Dried fruits and nuts, you can take any.
(1 cup = 240 ml)
- 1/2 cup (110 g) of butter, not salted butter, room temperature
- 1/2 cup (110 g) vegetable shortening (or butter)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 hl baking powder
- 1 hl soda
- 2 eggs
- 2 hl vanilla essence
- 2 tbsp milk
- 2 cups wholemeal flour
- 2 cups of oatmeal
- 1/4 cup roasted wheat germ
- 1 cup raisins or other dried fruits
- 1 cup finely chopped nuts
Heat the oven to 190 ° C / 375 ° F.
In a large bowl, beat a shortening or butter with a mixer; Add sugar, baking powder, soda and beat until white, 3 minutes. Add eggs one at a time, whisking well after each, add milk and vanilla (stop the mixer several times and clean the walls of the bowl with a spatula). Gradually add flour and beat a little with a mixer.
Add the remaining ingredients (from cereal to nuts) and mix with a wooden spoon (thick dough).
Put dough with a teaspoon on a baking sheet (baking sheet on a grease) at a distance of 5 cm. (Or pinch off the pieces, ~ 3 cm in diameter).
Bake for 10-12 minutes until light browning (the cookie will be soft in the middle, seemingly under-baked, but after cooling it will harden).
Cooked cookies leave on the baking sheet for 1 minute, and then shift to the grid until cool.
Store in sealed container.
Vegetable shortening like margarine is made from vegetable oil, the only difference is that shortening contains 100% fat, and margarine 60-80% fat. It is better to use Organic shortening (from palm oil - pressed palm oil), as it does not contain trans fats. It is a process called hydrogenation.