Oatmeal Cookies with Seeds
I can sincerely say these may be the best cookies I've had – perfectly textured, crispy, airy, sweet, and aromatic. I wasn't quite sure what they tasted like until my husband asked if they contained halva.
They have a flavor reminiscent of halva and roasted seeds in butter. In two days, I've made them twice, and every time they disappear quickly – Sofia devours them eagerly.
The first time I followed the recipe exactly, while the second time I improvised a bit, and they turned out even better. I mixed various seeds and added 2 tablespoons of ground flax seeds to the whole wheat flour mixture.
See the steps and ingredients below for all the details.
Toast the seeds on a dry pan until they are lightly browned.
Let them cool slightly before grinding in a food processor or blender.
Do not grind them into flour – leave coarsely ground.
Mix the flour with the baking powder and, optionally, flax flour.
In a bowl, beat the soft butter with the sugar, then add the egg and beat a little more with a mixer.
Add the vanilla, ground seeds, flour mixture, and oatmeal.
Mix everything well, starting with a spatula or spoon and then using your hands.
Don't worry if the mixture is coarse and a little sticky – that's how it should be.
Take some dough in your hands – though sticky, it can be shaped easily – form cookies in any shape you desire.
I made traditional round ones and some as bars.
Bake in a preheated oven at 180°C for 25-30 minutes, until the edges turn golden brown.
Allow the cookies to cool.
Take them out of the tray and enjoy...
This is the first batch – only with sunflower seeds and a few almond shaped ones.
This is the second batch, even better – with a mixture of 50g each of pumpkin seeds, sunflower seeds, and walnuts.
Absolutely delicious, next time I will double the recipe because one batch is never enough for us :)
Enjoy your meal!
