German Oatmeal Cookies – a delicious recipe with butter, sugar, whipping cream, all-purpose, ground cloves, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 1- to 2-quart pan over low heat, melt butter. Add sugar and cream and stir over high heat until the mixture is boiling. Remove from heat and stir in flour, cloves, ginger, salt, and oats.
2
Drop batter in 1-teaspoon portions onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes), evenly spacing three or four portions on each sheet.
3
Bake one pan at a time in a 350u00b0 oven until the edges of cookies are golden brown, 3 to 4 minutes.
4
Let cookies cool on sheet until firm enough to remove, about 2 minutes; to test, lift a corner of a cookie with your fingers, or slide a spatula under a corner. If it's too soft to hold its shape, wait a few seconds longer; if it's firm, lift off with your fingers or a spatula. Set cookies on racks to cool.
5
Serve, or immediately package airtight (cookies soften quickly from moisture in the air) in rigid containers, putting waxed paper between layers.
6
Note: Nutritional analysis is per cookie.
412
kcal
Calories
27
g
Fat
41
g
Carbs
4
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 8 ingredients. The key ingredients include: 1/2 cup (1/4 lb.) butter, 1/2 cup sugar, 2 tablespoons whipping cream, 1/4 cup all-purpose flour, and more.
Yes, German Oatmeal Cookies 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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