Oatmeal cookies according to GOST
4 servings
30 minutes
Oatmeal cookies according to GOST are a classic of Soviet baking, filled with the warmth and aroma of home comfort. Its roots go back to an era when every housewife sought to create the perfect balance of taste and texture. Tender, crumbly, with subtle notes of vanilla and cinnamon, it has a pleasant sweetness thanks to molasses and crushed raisins. Margarine gives the cookies softness, while oatmeal flour adds a light nutty flavor. The unique cooking technology makes it especially tasty: the dough is rolled out slightly thicker than usual, and the short baking time preserves its airiness. These cookies pair perfectly with tea or coffee, creating a moment of coziness and nostalgia. Today it remains a favorite treat for those who appreciate traditions and the true taste of natural ingredients.
1
Chop the raisins in a blender. The raisins turned into sticky clumps, but this does not hinder the further process.
- Raisins: 2 tablespoons
2
It's better to use margarine at room temperature, otherwise it will be difficult to knead the dough. Add granulated sugar, cinnamon, vanillin, and crushed raisins. Rub the mixture for 5 minutes.
- Margarine: 80 g
- Sugar: 100 g
- Cinnamon: to taste
- Vanillin: 1 teaspoon
- Raisins: 2 tablespoons
3
Add oat flour to the mixture. Boil water, pour it into a mug, and cool it to 70–90 degrees. Dissolve salt in the water and add it to the mixture, stirring constantly for 2–4 minutes.
- Oat flour: 84 g
- Water: 6 tablespoons
- Salt: 1 teaspoon
4
Add wheat flour, baking soda, and jam (molasses in the original recipe). Knead the dough until smooth (but no more than 6 minutes).
- Wheat flour: 196 g
- Baking soda: 1 teaspoon
- Treacle (syrup): 2 teaspoons
5
Roll the dough into a sheet. But not thin, almost one centimeter thick (9–11 mm). Cut the dough with a glass.
6
Line the baking tray with parchment paper. Bake for 8–13 minutes in a preheated oven at 180 degrees.
