Oatmeal cookies are a classic in many Latin American kitchens, appreciated for their soft texture and nutritious flavor. Their origin dates back to traditional oatmeal recipes that were prepared in Argentine and Chilean families, where oats were a common ingredient due to their abundance and energizing properties. In countries like Mexico and Colombia, these cookies are often simply known as "oatmeal cookies," although in some places the term "homemade" is added to highlight their artisanal preparation. In Venezuela and Puerto Rico, variations are sometimes made that incorporate honey or dried fruits, enriching their flavor and nutritional value.
These cookies are characterized as an ideal option for breakfast or a snack, as they combine natural ingredients and provide lasting energy. Furthermore, their versatility allows each family to adapt the recipe with ingredients available in their region, creating their own versions ranging from the sweetest to the healthiest.
How to prepare Oatmeal Cookies for Breakfast
To begin, preheat the oven to 350 degrees Fahrenheit to ensure it's ready when it's time to bake the cookies.
Then, line two baking sheets with aluminum foil to prevent the cookies from sticking and to facilitate cleaning afterwards.
In a bowl, sift together the wheat flour, baking soda, and salt; this helps the dry ingredients mix evenly and prevents lumps.
In a large bowl, mix the no-sugar-added apricot jam, olive oil, honey, and egg whites until well combined, forming a moist and sweet dough.
Gradually incorporate the sifted flour mixture, rolled oats, wheat germ, and nuts if you wish to add a crunchy and nutritious touch.
Using a spoon, drop the dough in heaping mounds onto the baking sheet, making sure to leave a 2.5 cm (1 inch) space between each one so they don't stick together as they expand.
Bake the cookies for 17 minutes or until they are firm and golden, a sign that they are ready and crispy on the outside.
Once out of the oven, let the cookies cool for 1 to 2 minutes and then transfer them to wire racks to cool completely, which will help them maintain their ideal texture.
These cookies can be frozen or stored in the refrigerator for up to 3 days, allowing you to enjoy them fresh at any time of day.
