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About 24 large cookies
Pre-heat oven to 176° C., 350° F.
1. Cream together in a large bowl:
|
German ingredients or measures (see Notes) |
American ingredients or measures |
|
100 g Butter (soft) |
½ cup Butter (soft) |
|
150 g Brown sugar |
1 cup Brown sugar |
2. Combine and beat with butter and sugar until smooth:
|
1 Egg |
1 Egg |
|
1 Portion Buttervanille |
1 Tsp. Vanilla Extract (not Essence) |
|
1 El Milk |
1 Tbs. Milk |
3. Sift together and add to the above ingredients:
|
150g Flour |
1 cup Flour |
|
½ Tl Backsoda |
½ Tsp. Baking Soda |
|
½ Tl Backpulver |
½ Tsp. Baking Powder (double-acting) |
|
½ Tl Salt |
½ Tsp. Salt |
|
½ Tl Zimt |
½ Tsp. Cinnamon |
|
¼ Tl Nelken (gemahlen) |
¼ Tsp. Cloves (ground) |
|
¼ Tl Muskatnuss (gemahlen) |
¼ Tsp. Nutmeg (Muskatnuss) |
When the mixture is smooth, add:
|
120 g Haferflocken |
1 Cup Rolled oats or oatmeal |
|
150 g Raisins |
1 Cup Raisins |
4. Mix until combined, but not too long.
5. Drop cookies off a spoon about 2”/5 cm apart on an ungreased cookie sheet.
6. Bake until light brown, about 11 minutes.
7. Remove from the cookie sheet promptly and allow to cool on a wire rack.
8. Store covered.
Do not make too often; they are habit-forming.
German flour is less dense than American flour, so you need to use more. If you are using American measures and German flour, use 25% more: in this recipe, 1¼ Cups.
American Vanilla Extract is not like British Vanilla Essence. I understand Buttervanille is a proper German substitute, and that you should use one entire vial of it. Haven’t tried that yet.
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