Time: 1 hour 35 minutes
Complexity: easily
Servings: 24

Fill homemade oatmeal cookies with the delicious flavor of strawberries and cream. The cookie dough is mixed with chopped fresh strawberries and yogurt granules, which impart a delicate, creamy flavor and yogurt aroma. Use firm strawberries for this recipe to ensure the pieces retain their shape during baking.

Ingredients:

• 110 g unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup premium flour
• 1 cup oatmeal
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 3/4 tbsp. yoghurt granules
• 0.5 cup firm fresh strawberries, diced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, strawberry, rolled oats, premium flour, brown sugar, cinnamon

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Preparation:

Step 1
• Line 2 baking sheets with parchment paper.
Step 2
• In a large bowl, beat the butter with the brown and white sugars with a mixer until fluffy. Add the vanilla extract and egg and beat until smooth. In a medium bowl, combine the flour, oats, baking soda, cinnamon, and salt. Add the flour mixture to the butter mixture and knead into a dough. Stir in the yogurt granules and strawberries.
Step 3
• Scoop 1 tablespoon of dough and roll into balls. Place them on prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
Step 4
• Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).
Step 5
• Bake until set and golden brown on the bottom, 12-15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

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