Oatmeal cookies with cranberries and walnuts

Oatmeal is natural and almost raw cereal. It consists of oats, whole grain cereals. Since the oat is rich in fibers , that slow down the digestion of carbohydrates.  It reduces blood sugar levels which ultimately causes a feeling of satiety after oat meal. Oatmeal represents an excellent source of complex carbohydrates, and best of all is that in just 100 g contain 347 kcal.

Oatmeal is also rich in protein and beta-glucan, high-quality fibers that are soluble in water. Therefore, It reduces cholesterol and blocks the absorption of fat in the intestines. Because of its fiber composition, oatmeal is acting like a sponge that absorbs cholesterol and expels it from the body. For those who want to solve the excess fat, oatmeal nutrition is the right choice.

Recipe: Oatmeal cookies with cranberries and walnuts

Oatmeal cookies with cranberries and walnuts

Contains: 20 – 24 large cookies

Ingredients:

  • 110 g chopped toasted walnuts
  • 170 g butter at room temperature
  • 210 g brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 105 g flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 260 g of oat flakes
  • finally 1 cup of 250 ml of dried cranberries (or dried cherries or raisins)

Preparation:

At first of all, heat the oven to 180 degrees. Then cover a large baking tray with baking paper. Chop walnuts and toast them for 8-10 minutes, just to smell it. Mix butter and brown sugar 2 to 3 minutes. Then add the egg and vanilla extract and mix until blended.

In another bowl, combine flour, salt, baking powder and cinnamon. Then stir it with previous mixture. And stir by hand chopped walnuts, cranberries and oatmeal. For large cookies, use a scoop of 1/4 cup. Fill the scoop with mixture for cookies. Then press a little by hand or with a spoon and put on the prepared baking tray, making sure to leave enough distance (approximately 5 cm distance) because cookies will spread. Press cookies a little by hand to get a thickness of 1.25 cm.

Bake 12-15 minutes, until cookies get brownish bottom border, and in the middle will still be soft. Remove and cool briefly before placing them on the wire to cool completely.

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