Cakes and pies are delicious, of course, but they take a long time! Sometimes you want something light with your morning tea. At home, cookies easily meet this requirement! But which ones should I make? I love oatmeal cookies. But they don't always turn out well. So I looked through various video tutorials and recipes and settled on recipes from Yulia Vysotskaya.

She's my favorite, I admit. She's very energetic in the kitchen and very original. I adore her creativity. After each video, I just want to run to the kitchen and cook, cook, cook.

So, it turns out that Yulia Vysotskaya's oatmeal cookies can be quite varied. She's a great inventor, and she travels to different cities around the world bringing back recipes. I don't even know what impressed me more: the "Jellys" recipe, the American "Two Chocolates" recipe, or the flourless "Scottish Rhapsody" recipe.

So, I pulled myself together and chose a recipe with very good reviews and easy to prepare, as well as with simple ingredients.

With nuts and raisins

Oatmeal cookies from Julia Vysotskaya 2

Necessary products:

  • Softened butter - 1 pack (200 g)
  • premium flour – 210 g
  • oatmeal – 160 g
  • sugar (originally brown) – 150 g
  • chicken eggs – 2 pcs.
  • odorless vegetable oil (originally olive oil) – 20 ml
  • vanillin or vanilla extract – 10 g
  • salt (originally sea salt) - 5 g
  • baking powder – 10 g
  • raisins - 150 g
  • walnuts - 100 g

How to cook:

  1. Prepare the nuts by beating them with a rolling pin in a towel or grinding them in a blender into small pieces.
  2. Beat the butter with granulated sugar until fluffy.
  3. Without stopping, beat in the egg and stir in a tablespoon of flour. Then beat in another egg, add salt and another 2 tablespoons of flour, stirring constantly. Add the raisins.
  4. Add rolled oats. Mix well.
  5. Add the remaining flour, vanilla, nuts and baking powder.
  6. Using wet hands, form balls. Place them on a sheet of parchment paper greased with olive oil and press down lightly.
  7. Bake in the oven at 180 ͦ for 20-25 minutes.

These cookies are delicious, especially kids love them. And best of all, they're quick! Here's another recipe, a little unusual. You can use regular brown sugar instead of muscovado (cane sugar). The muscovado sugar just adds a cocoa-like color.

With berries and white chocolate

Oatmeal cookies from Julia Vysotskaya 3

Necessary products:

  • 350 g flour
  • 120 g muscovado (cane sugar)
  • 2 eggs
  • 120 g softened butter
  • 50 g each of dried cherries and cranberries
  • 40 g white chocolate
  • 50 ml of milk
  • 100 g rolled oats
  • 10 ml of vegetable oil
  • 5 g each of cinnamon, baking powder and sea salt.

Method of preparation:

  1. Preheat the oven (190 ͦ).
  2. Break the chocolate into small pieces.
  3. Mix flour, cinnamon, salt, and baking powder. Add berries and chocolate.
  4. Beat the butter with muscovado sugar.
  5. Without stopping, add the eggs one by one and pour in the milk.
  6. Mix the dry and wet ingredients. Add two tablespoons of rolled oats. Knead.
  7. Spoon the dough onto a prepared baking sheet (line with parchment paper and grease with oil). Sprinkle with rolled oats.
  8. Bake for 15 minutes.

And in your free time, be sure to try the sesame recipe and "Two Chocolates" (Yulia Vysotskaya's latest foray into oatmeal cookies). They're quick and easy. And to ensure consistent results, follow the recipe exactly—keep all the measurements exactly as is, without eyeballing them. It's also important to stick to the technique. Try baking them once, and you'll love them!

A video recipe for oatmeal cookies from Yulia Vysotskaya

More recipes from Yulia Vysotskaya: