Wake the great pastry chef in yourself by cooking this oatmeal cookie by prescription Guy Fier. Dried cranberries will replace the usual raisins, coconut add elasticity, and chopped rosemary will give an unexpected Italian shade. If you like rosemary in meat dishes or pasta dishes, you will be amazed how appropriate it is here. A unique combination of flavors in every piece of biscuit. друзьями: 
Time: 1 hour. 30 min. Difficulty: easy Quantity: 25 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. premium wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp fine salt
- 1 tbsp. (230 g) unsalted butter temperature
- 1 and 1/4 Art. dark brown sugar
- 1 tbsp. l honey
- 1 tsp vanilla extract
- 2 eggs
- 1/2 tbsp. sweet coconut flakes
- 3/4 Art. dried cranberries
- 2 tbsp. oatmeal
- 1/2 tsp finely chopped fresh rosemary
Recipes with similar ingredients: premium flour, cinnamon, sugar brown, honey, vanilla extract, eggs, coconut flakes, cranberries dried, flakes of oatmeal, rosemary
Recipe preparation:
- Preheat the oven to 180C.
- In a medium-sized bowl, sift flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl with a mixer, beat the butter and sugar. Stir in honey and vanilla extract and beat until light. Add one egg at a time and mix well. Pour coconut dried cranberries, oatmeal and rosemary. Enter the oil mixture dry ingredients. Form about 2 tbsp. l dough into balls. Put on a parchment-covered baking sheet at a distance of 5 cm apart from each other. Bake cookies until golden brown 13-15 minutes. Remove from the oven and place the pan on the wire rack. Let stand 5 minutes, then transfer oatmeal cookies to the wire rack until full cooling down.
