{"id":1438,"date":"2014-01-21T16:42:38","date_gmt":"2014-01-21T14:42:38","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1438"},"modified":"2020-04-15T17:03:33","modified_gmt":"2020-04-15T15:03:33","slug":"%d7%a2%d7%95%d7%92%d7%99%d7%95%d7%aa-%d7%a9%d7%99%d7%91%d7%95%d7%9c%d7%aa-%d7%a9%d7%95%d7%a2%d7%9c-%d7%a9%d7%9c-%d7%a8%d7%95%d7%96","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1438&lang=en","title":{"rendered":"Rose’s Oatmeal Cookies"},"content":{"rendered":"

\"2014-01-14<\/a><\/p>\n

Ingredients<\/h3>\n

1\u00bd cups flour (or Tami flour for a GF version)
\n\u00bc Tbsp. salt
\n\u00bd Tbsp. baking soda
\n2 tsp. ground cinnamon
\n1 cup GF rolled oats (not instant)
\n200 gr. butter; softened
\n1 cup dark brown sugar, packed
\n\u00bd cup white sugar
\n2 Tbsp. Honey
\n2 eggs
\n1 cup sultanas\/chopped walnuts, a mixture of the two<\/p>\n

Preparation<\/h3>\n

Preheat oven to 150C\/300F degrees.
\nIn a bowl combine flour, salt, baking soda, cinnamon and oats.
\nIn your stand-mixer bowl, using your K-beater, mix sugars with butter at medium speed.
\nAdd eggs and honey and beat until fluffy.
\nAdd the flour mixture, raisins and walnuts, and mix at low speed just until combined.
\nAt this stage you can cover in plastic wrap and refrigerate for 24 hours, or continue.
\nUsing rounded tablespoons, or a spring-release ice-cream scoop, place cookie-dough balls onto baking pans lined with baking paper, 4cm\/1\u00bd” apart.\n<\/p>\n

\"2014-01-14<\/a><\/p>\n

\nBake for 20-24 minutes until bottom of cookies is a nice golden-brown.
\nRemove from oven and transfer onto a cool flat surface.
\nAfter completely cooled, store in a lidded jar.<\/p>\n

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