Super Easy German Oatmeal Cookie Recipe – Oma's Haferflockenplätzchen (2024)

FAQs

Why are oatmeal cookies bad for you? ›

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.

Since oats are a good source of soluble fiber, they provide softening effects making stool easier to pass.

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.

Quick oats also absorb liquid differently and you don't want to end up with dry cookies. You can find old fashioned (rolled oats) at any grocery store in the cereal aisle.

As a type of whole grain, the oats in this recipe provide fiber, which supports healthy cholesterol levels. Plus, their antioxidants can help reduce inflammation. Walnuts supply ALA, a type of omega-3 fatty acid, which is great for heart health and supports balanced cholesterol and blood pressure numbers.

Oatmeal cookies are a great choice for diabetics for a few reasons. First of all, oats are a whole grain that's packed with fiber. This means that they're digested slowly, which can help to prevent blood sugar spikes.

Oats contain a protein called "avenin" that has the same properties as gluten. However, adverse reactions to this oat protein are very rare. More commonly, some patients may react to the fiber content or the fermentable carbohydrates in oats, both of which can cause gas, bloating and diarrhea.

Bacteria can cause explosive diarrhea to occur after eating or drinking contaminated food or water. Bacteria that can cause diarrhea include Salmonella, Campylobacter, and Escherichia coli, which is commonly called E. coli. These bacteria can spread from person to person via unwashed hands and surfaces.

“Oats are loaded with soluble fiber, which is a type of fiber that allows more water to remain in the stool,” Smith says. “This makes the stool softer and larger, and ultimately easier to pass.”

Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.

Why do my cookies get hard right after I bake them? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.

The difference lies in how much they've been processed: old-fashioned oats have been steamed and flattened. They hold their shape and texture well, making them popular choices for cookies and baked goods.

Good news: If you are about to start a recipe that calls for "rolled oats" and you only have oats labeled "old-fashioned"—or vice versa—there's no need to run to the grocery store or abandon your recipe. That's because rolled oats and old-fashioned oats are the same thing, according to the Quaker Oats website.

Oats for Baking and Substitutes

For baking, regular rolled oats and quick cooking are usually interchangeable in a recipe. If your recipe calls for quick-cooking oats and you only have old-fashioned rolled oats, pulse the old-fashioned oats in the food processor a few times.

“Oats are loaded with soluble fiber, which is a type of fiber that allows more water to remain in the stool,” Smith says. “This makes the stool softer and larger, and ultimately easier to pass.”

Cookies tend to be high in refined sugar and saturated fats. They're generally considered unhealthy, and eating them often can be a risk factor for developing type II diabetes, obesity and Alzheimers. Currently, across the globe, more than 1.6 billion people over 15 years old are overweight or obese.

'Replacing two meals a day with 'cookies' can put you at risk of nutritional deficiencies, which can lead to low energy, altered immunity, thyroid dysfunction and other metabolic imbalances.