Oatmeal cookies and peanut butter

Oatmeal cookies and peanut butter

I finally got some crunchy oatmeal cookies and delicious ones. They are also easy to prepare. No laziness is worth it. If you have children, they are perfect to keep them entertained and besides, they are usually very excited about eating their own cookies. If you make them, keep in mind that you must remove them from the oven as soon as the edges are golden, even if the center is a little soft. If you bake them until they are hard, you will get cookies that will break all your teeth. Since they are dense, it is also advisable to make them finite. With the amounts I put you in, about 9 medium cookies come out. They don't grow during cooking so you can double quantities and put them together on the baking sheet and bake a bunch of cookies all at once.

As a "nutritional" note, I just want to point out that this type of preparation (like the biscuit I brought you last week) should only be for occasional consumption (occasional means once every 20 days or less), even if it is homemade pastries. To illustrate what I'm telling you, even a little bit of throwing stones at my own roof, I leave you this post by Lucía de Dime qué comer: Quad de flipar con la pastería casera. In my defense, I will say that these biscuits are low in sugar, that flour is wholemeal, as well as oatmeal and that peanuts and olive oil are very healthy foods, but you have to exercise restraint when you eat these kinds of preparations.

Ingredients:

4 full tablespoons of whole wheat flour
4 tablespoons full of oat flakes
3 tablespoons vegetable milk
2 tablespoons peanut butter (homemade or purchased, if it's no crap, much better)
1 tablespoonful of panela or sugar (if you are very greedy you can put 2, but with 1 they are sweet and rich)
1 tablespoon extra virgin olive oil
1/4 tablespoon bicarbonate
Preparation:

Preheat oven to 180 degrees. Cover the oven tray with baking paper. Mix all the ingredients and knead them by hand until they are well integrated. Let stand for a couple of minutes. Helping with a little olive oil gives shape to the cookies: first we form a small ball and then crush it in our hands. I suppose you can use a pasta cutter, but I like biscuits to have a rustic look. Bake at 180 degrees until the edges are golden brown. We let them cool on a rack and when they are completely cold we can keep them in an airtight container.