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Olympic Cookies

Olympic Cookies recipe image
These Olympic Cookies are a robust, chewy dessert that celebrates the classic flavors of oatmeal, brown sugar, and butter. Unlike delicate shortbreads, these cookies are substantial and satisfying, featuring a delightful crunch from coarsely chopped walnuts and a burst of natural sweetness from golden raisins. The addition of wheat germ adds a nutritious, earthy note that complements the rolled oats perfectly. Baked until golden brown, they offer a wonderful texture contrast between the crisp edges and the soft, chewy center.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 105
Dietary: Vegetarian
Description
These Olympic Cookies are a robust, chewy dessert that celebrates the classic flavors of oatmeal, brown sugar, and butter. Unlike delicate shortbreads, these cookies are substantial and satisfying, featuring a delightful crunch from coarsely chopped walnuts and a burst of natural sweetness from golden raisins. The addition of wheat germ adds a nutritious, earthy note that complements the rolled oats perfectly. Baked until golden brown, they offer a wonderful texture contrast between the crisp edges and the soft, chewy center.
Directions
  1. 1
    Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. 2
    In the bowl of an electric mixer fitted with the paddle attachment, combine light-brown sugar, granulated sugar, and softened unsalted butter.
  3. 3
    Beat on medium speed until the mixture is light and fluffy, about 5 minutes.
  4. 4
    Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. 5
    Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated.
  6. 6
    In a separate large bowl, whisk together rolled oats, all-purpose flour, baking soda, baking powder, salt, and wheat germ.
  7. 7
    Add the dry ingredients to the wet butter mixture. Mix on low speed just until combined, about 10 to 15 seconds. Do not overmix.
  8. 8
    Remove the bowl from the mixer. Fold in the golden raisins and chopped walnuts using a spatula until evenly distributed.
  9. 9
    Using a 1-ounce ice cream scoop, scoop two balls of dough for each cookie and place them one on top of the other on the prepared baking sheets.
  10. 10
    Space the cookies about 3 inches apart. You should fit about five cookies per baking sheet.
  11. 11
    With damp hands, gently flatten each cookie mound into a disc, approximately 3/4 inch thick and 2 3/4 inches wide.
  12. 12
    Bake for 24 minutes, rotating the pans between oven shelves halfway through (after 12 minutes) for even baking.
  13. 13
    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 105kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 2.9g15%
Cholesterol 13mg5%
Sodium 41mg2%
Total Carbohydrate 11.9g4%
Dietary Fiber 0.5g2%
Sugars 7.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/olympic-cookies/