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 can take any.
(1 cup = 240 ml)
- 1/2 cup (110 g) of creamy non-salty 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 the 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 cookies will be soft in the middle, seemingly under-baked, but will harden after cooling).
Leave the finished cookies on the baking sheet for 1 minute and then place them on the grid until they cool down.
Store in sealed container.
Enjoy your meal!
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, it is a process called hydrogenation.