Oatmeal cookies without flour

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   Prepare the ingredients

2. STEP 2

   

   Melt butter with sugar, vanilla sugar and salt

3. STEP 3

   

   Stir oatmeal into the liquid mixture and let the mixture cool. After this, you can start heating the oven to 180C.

4. STEP 4

   

   Beat the egg whites into a stiff foam

5. STEP 5

   

   Stir the egg white mixture into the cooled oatmeal mixture.

6. STEP 6

   

   Line the bottom of the pan with paper (mine is 18x24)

7. STEP 7

   

   After baking, let the cookies cool COMPLETELY (while they are warm, they are terribly brittle)

8. STEP 8

   

   Melt the chocolate in a water bath (I have a copper Turk in a bowl of boiling water

9. STEP 9

   

   Poke a needle into the corner of a lunch bag and fill it with hot chocolate.

10. STEP 10

    

    Drizzle the cookies with a thin stream of liquid chocolate. It will harden quickly, and then everything will be ready. Store at room temperature.

Comments on the recipe

Shura

12.09.2023

4.6

And I kept wondering where our Magician got lost, and she was preparing another masterpiece for us))) Very interesting cookies, there seems to be very little ingredients, but the cookies have such a full taste, the dough is not beaten, and to know the taste of these cookies you have to cook them. Somewhere between kozinaki and oatmeal cookies, but the taste is completely unfamiliar. Magician, when should you cut the baked dough into cookies? You write that you can cut it only after it has cooled, or maybe you can immediately draw stripes before baking? Which is better?

Irisha

12.09.2023

4.9

Natasha, what beautiful and interesting cookies)) they are probably very soft and with a crispy crust, I really liked the recipe, I’ll have to try it, my husband’s mother really loves oatmeal cookies

Magnago

12.09.2023

4.5

Shur, until it cools down - DO NOT TOUCH IT AT ALL! You'll break everything to hell, it's very tiny. The first time I made it, I also thought it was better to mark it warm - in fact, then I just had to eat everything with a spoon, like a dessert, and not like a cookie. Irish, they are INTERESTING, you definitely noticed that! The consistency is difficult to explain until you try it once. They are truly soft and crunchy at the same time. I think the joke there is that they are essentially based on meringue, but an atypical meringue - with butter. Well, they don’t resemble anything other than themselves (at least, I personally don’t know anything like that anymore). The consistency also greatly depends on the size of the oatmeal. The smaller the flakes are, the denser the cookies will turn out. Preparing for baking - I can’t say anything about storage - they don’t survive longer than one breakfast in the presence of my husband.

Magnago

12.09.2023

4.7

Oh, Shur, I’m sorry, I just re-read it again - it turns out I misunderstood your question. So, I wouldn’t cut it when it’s cold. But you can simply make an alternative option - bake the cookies not in a single layer and then cut them, but form the most ordinary round “frogs” on a baking sheet with tablespoons. Naturally, then you will need not a small mold, but the entire surface of the baking sheet. I just don’t know how much this dough spreads - it’s always baked in baking tins. In short, if the round cookies stick together, then divide them anyway after cooling.

Shura

12.09.2023

4.6

Thank you, Mag, everything fell into place, there are no options, but the main thing is not to touch them until they cool completely. And cut them after that, if we spread them in one mass. I will definitely cook them a little later, in St. Petersburg already. Give me something else without flour and minimal sugar, if I really can’t do without it, please.

Anahit

12.09.2023

5

Magnago, I can imagine the taste of your cookies (and they are wonderful), because in my opinion they are reminiscent of Irisha’s oatmeal cookies, which I immediately prepared, only half a glass of flour is added and the egg is mixed all at once. But here, because of the whipped whites, the cookies are more tender and therefore fragile. I loved the way you frosted the cookies. I also came up with the idea of ​​using a tube of hair dye. It has a very thin hole, so I fill the tube with icing and squeeze it out.

Yulyok

12.09.2023

4.6

Magnago, thanks for the recipe. The cookies are definitely extraordinary. And we will definitely like these. Need to try. As for slicing, I think it’s easier to just bake in silicone molds, then everything pops out of them