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Oat cookies

This cookie is made from whole-grain flour and oatmeal, part of the butter is replaced with vegetable fat (organic vegetable shortening - no cholesterol and no trans fats), which makes the biscuit more crispy. Dried fruits and nuts can be taken any.

Овсяное печенье

(1 cup = 240 ml)

The original recipe

  • 1/2 cup (110 g) of creamy non salty oil, room temperature
  • 1/2 cup (110 g) vegetable shortening (or butter)
  • 3/4 cup of sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 tsp soda
  • 2 eggs
  • 2 teaspoons of vanilla essence
  • 2 tbsp milk
  • 2 cups of wholemeal flour
  • 2 cups of oatmeal
  • 1/4 cup of toasted wheat germ (wheat germ)
  • 1 cup raisins or other dried fruits
  • 1 cup finely chopped nuts


Preheat the oven to 190 ° C / 375 ° F.

In a large bowl, beat with shortening mixer or butter; Add sugar, baking powder, soda and whisk to white, 3 minutes. Add eggs one by one, whisk after each well, add milk and vanilla (stop the mixer several times and clean the bowl with a spatula). Gradually add flour and mix it up with a mixer.

Add the remaining ingredients (from flakes to nuts) and mix with a wooden spoon (the dough is thick).

Put the dough with a teaspoon on a baking tray (grease pan) at a distance of 5 cm (or pinch pieces, ~ 3 cm in diameter).

Овсяное печенье

Bake for 10-12 minutes until light browning (the biscuit will be soft in the middle, seemingly undercooked, but after cooling it will harden).

Овсяное печенье

Finished cookies leave on a baking sheet for 1 minute, and then shift to a grate until completely cooled.

Овсяное печенье

Store in a sealed container.

Bon Appetit!

Vegetable shortening

Vegetable shortening as margarine is made from vegetable oil, the only difference is that shortening contains 100% fat, and margarine is 60-80% fat. It is better to use Organic shortening (from palm oil - pressed palm oil), since it does not contain trans fats. Trans fat is made when producers add hydrogen to vegetable oil, a process called hydrogenation, when liquid oils turn into solid fats like shortening and hard margarine.