Easy oat cookies with raspberry jam and peanut butter filling – a delicious recipe with flout, lemon zest, salt, butter, brown sugar, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Take the butter out of the fridge about 15 minutes before starting so that it softens.
2
Preheat the oven to 180 degrees .
3
Put the butter and sugars into the food mixer and mix until you get a creamy mixture (you can also do this by hand, using a wooden spoon)
4
Add the flour, oats, baking powder, lemon zest and egg to the mixture
5
Mix well.
6
Most cookie recipes suggest putting the mixture in the fridge for 20 mins or so before but I usually don't bother.
7
Line the baking tray with greaseproof paper and put small balls of the mixture on top with enough space inbetween them to allow them to expand while baking.
8
Make a small hole in the middle and add jam
9
or peanut butter, or both.
10
Put in the oven for 12 minutes.
11
Great to eat with morning coffee or afternoon tea.
12
Also a wholesome snack to take to school or work.
13
They keep for a couple of days in an air tight container.
632
kcal
Calories
38
g
Fat
66
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 120 gr. flout, 1 tsp. grated lemon zest, 1/2 tsp. salt, 160 gr. butter, and more.
Yes, Easy oat cookies with raspberry jam and peanut butter filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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