Biscotti d’Avena (Oatmeal cookies)

Oatmeal cookies are delicious and nutritious, something to include in your breakfast. Breakfast is the most important meal of the day because it functions to kick-start your metabolism and subsequently to curb your appetite throughout the day.

A typical Italian breakfast includes coffee/cappuccino/caffèlatte with “biscotti”. Instead of buying pre-made cookies, I make my own ones; it is a healthy habit and a lot of fun! You can make the cookies on the weekend as a family activity and enjoy them during the week.

Oatmeal cookies are a good choice because oatmeal is loaded in dietary fiber to help lower the bad cholesterol. Not only that, oatmeal is rich in protein, minerals and vitamins and is low in fat. Oatmeal also has a low Glycemic Index, therefore it is suitable for diabetics. These cookies are not typically Italian, of course (I learned this recipe from my husband), but they do fit nicely into our culinary culture. And when you try homemade ones, you will never buy them again!

BISCOTTI ALL’AVENA (OATMEAL COOKIES)

Preparation time: 30 minutes           Baking time: 6 minutes              Yield: 50 cookies

INGREDIENTS

150 g (¾ cup) granulated sugar
150 g (¾ cup) brown sugar
195 g (7 oz) butter, at room temperature
2 medium eggs, at room temperature
1 teaspoon of vanilla extract
300 g (2 1/4 cups)  Type 00 flour or unbleached all-purpose flour
8 g (1 heaping teaspoon) sodium bicarbonate
¼ teaspoon salt
260 g (2 1/2 cups) oat flakes
300 g  (10 oz) raisins or dry cranberries

DIRECTIONS

1. Preheat the oven to 180 °C (350°F). Set the baking rack to middle position
2. In a large bowl, beat the sugar and butter with an electric whisk
3. Add the eggs (one at the time) and beat until it is creamy. Add the vanilla extract
4. In a bowl, sift the flour with the baking powder and salt (dry ingredients)
5. Add the dry ingredients to the butter. Mix with a spoon and then add the oatmeal. Mix well and add the raisins or cranberries. Mix with a spoon to incorporate all the ingredients
6. Make small balls about a teaspoon. Place on a baking sheet, spacing about 2 cm (about 1 inch) because the cookies will increase in diameter during cooking
7. Cook for approx. 6-7 minutes until the cookies are lightly browned. Remove from the oven and let rest on the sheet approx. 1 minute Remove with a plastic spatula and allow to cool for 10 minutes on a cooling rack.

Note: This recipe makes about 50 cookies. An important ingredient that makes the cookies very mellow is the brown-brown sugar with a dark brown color and a compact appearance. Once baked the cookies are soft and crumbly, it is important to let to rest on the pan and then remove carefully with a spatula. You can keep them in a cookie jar for a few days. If you prefer to prepare the dough a few days in advance you can make and wrap in a tight clingfilm, storing in the freezer. Allow to thaw at room temperature for 2-3 hours. Proceed as for fresh dough. -Paola