Best Oatmeal Cookie Recipe – Oma's Haferflockenplätzchen * (2024)

FAQs

Why are my homemade oatmeal cookies hard? ›

Overbaking is the most common cause of hard oatmeal cookies. Cookies continue to cook on the baking sheet even after they're removed from the oven, so try taking them out when they're just lightly golden and still a bit soft in the middle. They'll firm up as they cool, resulting in a chewier texture.

Overbaking: Overbaking is a common culprit for dry cookies. Make sure you follow the recommended baking time and temperature in your recipe. Typically, oatmeal cookies should bake at 350°F (175°C) for about 10-12 minutes. The cookies continue to cook after being removed from the oven due to residual heat.

Will Oatmeal Cookies Help With Constipation? Oatmeal can help support a smoother digestive process. Oats are rich in both soluble and insoluble fiber, which helps in regulating bowel movements and preventing constipation.

Why are my cookies flat and crispy? Often cookies that come out flat will also be crispy. This is because flat cookies are easily overcooked. If your cookies are burnt, the biggest problems are either an oven that is too hot or cookies that have baked for too long.

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies, cakes or breads in the refrigerator will dry them out.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff. Low protein flours, such as cake flour, absorb less water, leaving excess water to create steam, which causes the cookies to puff.

Both whole grain oats and raisins are a good source of fiber. The presence of whole grain oats will also help you stay fuller longer. That said, oatmeal raisin cookies are still cookies with higher butter and sugar content than other snacks, so they should only be considered a healthy snack in moderation.

Fruits contain water, sorbitol, fructose, fiber, and phytochemicals. Fruits thought to be useful for treating constipation are pear, grape, plump, and apple with peel, which are rich in fiber. Here, some fruits available in Korea will be considered, including green kiwifruit, prune (plum), banana, and persimmon.

Is it healthy to eat oatmeal every morning? ›

Yes, it is good to eat oatmeal every day considering its nutritional profile and health benefits, including weight control and heart-healthy effect. As a breakfast food and mid-meal snack, oatmeal is potentially a better option than the majority of foods available in the market.

To fix this, refrigerate the dough for 30 minutes to firm up the butter. For cookies that don't spread enough and remain flat, try using slightly softened butter instead of fully softened or melted butter. Measure flour accurately: To get the right balance of ingredients, it's important to measure flour accurately.

Baking soda helps cookies spread outward and upward while cooking. Adding too little can cause flat, lumpy cookies. Adding too much can lend a bitter taste to the cookies.

Bake the oatmeal cookies, one baking sheet at a time, at 350ºF (180ºC) for 10-12 minutes or until they are light golden brown around the edges. The centres of the cookies will look under-baked (their tops will be very soft and shiny) – that's okay.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale. But why does bread keep cookies soft? “Fresh white bread has a lot of moisture.

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.