Cottage Cheese Oatmeal Cookies Recipe
These cottage cheese oatmeal cookies combine hearty oat flakes, creamy cottage cheese, naturally sweet honey, plump raisins, and warm cinnamon. Soaking the oats in kefir softens them while preserving a pleasantly substantial texture, resulting in tender, lightly tangy cookies suitable for a wholesome snack.
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Ingredients
- 1.7 oz 50 g raisins, preferably Sun-Maid or a similar variety
- 1/2 teaspoon ground cinnamon
- 8.8 oz 250 g cottage cheese
- 7 oz 200 g traditional oat flakes, preferably non-instant
- 2 tablespoons honey
- 6.8 fl oz 200 ml kefir, or buttermilk for a tangier flavor
- A small amount of vegetable oil for greasing the baking paper
Instructions
- Place the oat flakes in a bowl and pour the kefir over them. Leave the mixture undisturbed for 40 minutes so the oats can absorb the liquid and soften.
- At the same time, place the raisins in a separate container, cover them with boiling water, and allow them to soak for 40 minutes until plump.
- Transfer the cottage cheese to a separate mixing bowl. Mash it thoroughly with a fork until the texture becomes relatively smooth and even.
- Add the kefir-soaked oats to the cottage cheese and stir until the two components are fully incorporated.
- Drain the raisins thoroughly and add them to the cottage cheese and oat mixture.
- Add the honey and ground cinnamon. Stir carefully and thoroughly until the raisins, spices, and honey are evenly distributed throughout the mixture.
- Preheat the oven to 180–200°C (356–392°F).
- Line a baking tray with baking paper, then lightly coat the paper with vegetable oil to help prevent sticking.
- Spoon portions of the mixture onto the prepared tray, arranging them with even spacing between each cookie.
- Transfer the tray to the preheated oven and bake for approximately 20 minutes, or until the cookies develop a golden-brown exterior.
- Remove the finished cookies from the oven and transfer them to a wire rack. Allow them to cool before serving.
Notes
Buttermilk may be substituted for kefir when a slightly more pronounced tangy flavor is preferred.
Non-instant oat flakes are recommended because they provide a more substantial finished texture.
The raisins should be drained well after soaking to avoid adding excess water to the cookie mixture.
Non-instant oat flakes are recommended because they provide a more substantial finished texture.
The raisins should be drained well after soaking to avoid adding excess water to the cookie mixture.