A visit to the Swedish store is an integral part of every IKEA visit, at least for me. My shopping basket consists of vegan Köttbullar, hot dogs and at least one warm cinnamon bun. What I will no longer buy in future: Swedish oatmeal cookies. They are so quick and easy to make yourself and this sourdough version is also a great way to use up sourdough discard. I usually use a plant-based alternative instead of butter and the cookie recipe is even vegan.
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The oat cookies are sweet and crispy and the sourdough gives the cookies a fruity note. They will keep for a few days at room temperature in airtight packaging, even if this is usually not necessary. Oatmeal cookies are the perfect snack between meals. A glaze of dark chocolate and a pinch of cinnamon in the dough make this a Christmas cookie recipe.
Helpful tools – My recommendations
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- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- A cooling rack* for bread, rolls and waffles.
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Recipe: How to Make the Best Sourdough Oatmeal Cookies
Ingredients
- 225 g rolled oats
- 80 g wheat flour
- 100 g sugar
- 100 g brown sugar
- 1 tablespoon vanilla extract
- ½ tablespoon baking powder
- 100 g sourdough starter
- 180 g butter or vegan butter
Instructions
- Preheat the oven to 180 degrees.
- Mix the rolled oats, flour, sugar, vanilla extract and baking powder in a large bowl.
- Cut the butter into cubes and add to the dry ingredients together with the sourdough starter.
- Mix the dough into a uniform batter.
- Shape the dough into about 22 balls and place them on a baking tray with enough space between them.
- Flatten the balls with the palm of your hand.
- Bake the cookies for about 12 minutes until crispy. As soon as the edges turn a light golden brown, the oat cookies are ready.
- Happy baking!
Notes
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