- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“These oat cookies combine the rusticity of whole rolled oats with the natural softness of apricots, bananas, and raisins, sweetened in balance with honey and brown sugar. A practical homemade alternative for quick snacks that delivers satiety and energy without complication in preparation.”
What you need to know
- A combinação de mel com manteiga derretida garante textura mastigável no centro e bordas suavemente crocantes
- O bicarbonato de sódio neutraliza a acidez do mel e proporciona coloração dourada uniforme aos biscoitos
- As frutas secas picadas fornecem umidade residual impedindo que os cookies ressequem no forno
Ingredients
Main
- 2 cups of rolled oats
- 1 cup all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of honey
- 1/2 cup of melted butter
- 1 cup of chopped dried fruits (apricot, raisins, banana)
- 1 egg
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of baking soda
- 1 pinch of salt
Instructions
Principal
- In a bowl, mix the oats, flour, sugar, cinnamon, baking soda, and salt.
- In another bowl, beat the egg and add the honey and melted butter.
- Combine the mixtures and add the chopped dried fruits.
- Stir until you get a homogeneous dough.
- With the help of a spoon, place portions of the dough on the baking sheet, leaving space between the cookies.
- Take to the oven for approximately 20 minutes or until they are slightly golden.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Chef's tips
- Pique os damascos e as bananas passas em pedaços do tamanho aproximado das uvas-passas para padronizar a mastigação
- Deixe um espaçamento de pelo menos 5 cm entre cada porção na assadeira para permitir a expansão da massa
- Retire os cookies do forno enquanto o centro ainda estiver macio ao toque, pois eles firmam ao esfriar na grade
Variations
- Adicione meia xícara de castanhas-do-pará ou nozes picadas à massa para proporcionar crocância extra aos biscoitos
- Acrescente raspas finas de casca de laranja à mistura de mel e ovo para trazer frescor cítrico aromático
- Salpique uma pitada de flor de sal sobre os cookies antes de assar para contrastar com a doçura do mel
Substitutions
- A manteiga derretida pode ser substituída por óleo de coco extravirgem derretido ou óleo de girassol suave
- As frutas secas podem ser variadas utilizando ameixas-pretas picadas, maçã desidratada ou uvas-passas brancas
- A farinha de trigo comum pode ser trocada por farinha de amêndoas ou farinha de arroz para versões adaptadas
How to store
Keep the cookies completely cold in a glass jar with an airtight seal for up to 7 days in a cool, dry place. To maintain the soft texture, place a thin slice of fresh apple inside the closed jar.
Can it be frozen?
Freeze the shaped raw dough portions on a baking sheet for 2 hours and then store in an airtight bag for up to 90 days. Bake the frozen balls straight in the oven at 180°C adding 3 minutes to the oven time.
What to serve with
Pairs very well with a cup of fresh drip coffee, warm cappuccino sprinkled with cinnamon, or lemon balm tea. For a school or afternoon snack, serve with a glass of whole milk or nut milk.
Frequently asked questions
Why did my cookies spread too much and turn into one layer?
This happens when the butter is added too hot or the baking sheet is placed in the oven without cooling between batches.
Can I use quick oats instead of rolled oats?
Yes, fine oats can be used, but regular or medium flakes offer better structure and chewiness to the cookies.
Can I replace the honey with extra brown sugar?
Yes, you can use 1/2 extra cup of brown sugar dissolved in 2 tablespoons of warm water to maintain moisture.
How to know if the oatmeal cookie is at the correct point to take out of the oven?
The exact point is when the edges are golden and firm, while the top remains slightly soft when pressed with a finger.
