Cookies med Havregryn (Oat Cookies)

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Spis cookies med litt bedre samvittighet – disse inneholder havregryn som har mange gode egenskaper. Havregryn er ikke bare kolesterol-nedsettende (pga. sitt innhold av løselig fiber), men også mettende og super turmat for store og små. Disse cookies’ene er ikke sprø som vanlige varianter, bare litt sprø i kantene og myke inni. Perfekt baking for helgen 🙂

You don’t have to feel guilty about eating cookies – these have oats in them, which is often defined as a “super-food”. Oats are not only cholesterol lowering (because of the content of soluble fiber), but also filling and great food for trips etc., for children and grown-ups alike. These cookies are not very crunchy like most varieties, just a little crisp at the edges and soft on the inside. Perfect baking for the weekend 🙂

Du trenger:
(ca. 12 cookies)
130 g smør, romtemperert/mykt
75 g sukker
75 g brunt sukker
1 egg
1/2 ts vaniljeekstrakt (el. vaniljesukker)
150 g mel
1/2 ts salt
1/2 ts natron
1/4 ts malt kanel
80 g havregryn

Sett ovnen på 170 C.
Ha smør og sukker (x2) i en bolle, visp med håndmixer til det blir lett og luftig.
Tilsett egget og vanilje, visp igjen.
Bland mel, salt, natron og kanel, og sikt blandingen over bollen. Visp til alt er godt blandet.
Ha oppi havregryn og rør igjen.
Fordel deigen på et bakebrett (med bakepapir) til ca 12 kuler, husk å gi dem litt mellomrom slik at de kan spre seg utover mens de baker uten å “kollidere”. (Det kan være at du trenger 2 brett.) Trykk dem lett ned med hendene.
Stekes i ca 10-12 minutter til de blir gyldne. La dem avkjøle seg et par minutter på bakebrettet før du overfører dem til en rist.

You’ll need:
(about 12 cookies)
130 grams butter, softened
75 grams caster sugar
75 grams soft dark brown sugar
1 egg
1/2 tsp vanilla extract
150 grams plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/4 tp ground cinnamon
80 grams rolled oats

Preheat your oven: 170 C/340 F.
Put the butter and sugars into a bowl, mix with a handheld electic whisk until light and fluffy.
Add the egg and vanilla, mix again.
Stir together the flour, salt, bicarb and cinnamon, then sift this mix over the butter/sugar/egg mixture. Whisk until well mixed.
Add the oats, stir until all is evenly dispersed.
Arrange equal amounts of cookie dough on a baking tray (lined with baking paper), making sure they are spaced apart to allow for spreading while baking (you might need 2 trays). Press them down just a little bit with your hand.
Bake for 10-12 minutes, until golden.
Let them cool slightly on the tray before transferring to a wire rack to cool completely.

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