German Oatmeal Cookies (Haferplätzchen) - Recipes From Europe (2024)

FAQs

What country invented oatmeal cookies? ›

While there are rumors that the first versions of oatmeal cookies originated in England, it's difficult to find any record of this. The creator of the first oatmeal cookie, or at least the first person who published a recipe for it, seems to have been Fannie Merrit Farmer in 1896 in the United States.

Baking soda helps cookies spread outward and upward while cooking. Adding too little can cause flat, lumpy cookies. Adding too much can lend a bitter taste to the cookies.

If your oatmeal cookies turn out too hard or dry, here are a few possible reasons: 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.

Porridge made from rolled oats or ground oatmeal is common in the UK, Ireland, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal".

Lebkuchen was invented by monks in Franconia, Germany, in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg). The latter is the most famous exporter today of the product known as Nürnberger Lebkuchen (Nuremberg Lebkuchen).

We've come to the most popular German biscuit – Lebkuchen or known as gingerbread (“Lebkuchen” in English is “gingerbread”).

The Apfelstrudel is the most popular pastry in Germany. Germans often top Apfelstrudel with vanilla cream and whipped cream. What is Germany's most famous dessert? Schwarzwälder Kirschtorte is Germany's most famous dessert.

1. Chocolate chip cookies. What is the most popular type of cookie? It might just be this one.

The best oatmeal cookies, like the kind we're sharing here, are soft and chewy through the center with crispy edges.

How do you moisten oatmeal cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why are my oatmeal raisin cookies so dry? Using quick oats will result in a dry oatmeal raisin cookie or measuring the ingredients incorrectly. Make sure you are using proper measuring techniques. It's also important to bake these cookies immediately after mixing.

OVEN IS TOO HOT

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

"I add Craisins and white morsels to the cookies. Also, to keep them moist I put a piece of bread in the container to soak up any moisture." "Absolutely PERFECT," according to MrsNavarro.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!

Most research found that the first recorded oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896. Considered a health food, the cookies quickly became popular. By the early 1900s, a recipe for the delicious treats appeared on containers of Quaker Oats.

The first-known written recipe for oatmeal raisin cookies appeared in the very late 1800s, documented by American cookery expert Fannie Merritt Farmer, and it was published in her 1896 "Boston Cooking School Book." But the origin story began long before then, all the way back in England.

Oats have been around for thousands of years, the oldest known grains traceable to Egypt's 12th Dynasty, around 2000 B.C., though the Chinese may have been familiar with them even earlier than that. But unlike wheat and barley, oats were not valued much by the Egyptians and were not actually cultivated by them.

The Origin of the Cookie

The first cookies are thought to be test cakes bakers used to test the oven temperature. They date back as early as 7th Century A.D. Persia which is now Iran.