Oatmeal and tangerine cookies

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Oatmeal and Mandarin Cookies
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Oatmeal and Mandarin Cookies

Recipe by Elena Fenoll
0.0 from 0 votes
Course: Breakfast, DessertCuisine: FusionDifficulty: Easy
Rations

4

rations
Preparation time

20

minutes
Cooking time

15

minutes
Calories

515

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

35

minutes

A show of flavors in harmony with a very crisp yet tender texture. Undoubtedly, a real pleasure for the senses. 🤤

These oatmeal, tangerine, chocolate and nuts cookies are a great choice for the little ones as well as for the older ones. In short, a pleasure suitable for all types of palates. 👌

Follow the detailed steps, either traditionally or using your Thermomix, to achieve the perfect point of these cookies. Don't forget the little tip: if you are a pistachio fan and want to make it the protagonist, don't hesitate to adjust the quantity to your taste. The result will be a batch of irresistible cookies full of textures and flavors, perfect for sharing or enjoying alone.

For fans of oats and almonds, this is the recipe for you! 👏👏

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 170 g wheat flour

  • 30 g oats

  • Peel 1 tangerine

  • 20 g 70% chocolate

  • 12 pistachios

  • 100 g brown sugar

  • 30 g white sugar with 2 pinches of cinnamon

  • 1.5 c.c. teaspoon Royal baking powder

  • 1 c.c. teaspoon baking soda

  • 110 g vegetable butter

Pasos

  • Traditional Preparation:
  • Preheat the oven to 180 °C (350 °F), setting the heat to high and low.
  • Sift and mix dry ingredients: In a bowl, sift the flour with the baking powder and baking soda. Stir in the oatmeal and mix.
  • Add sugars: Add brown sugar and white sugar with cinnamon, mixing well.
  • Tangerine zest. When adding the tangerine peel, be sure to avoid the white part, as this can be bitter. You only need the outer, more colored and aromatic layer. Consider using a fine grater to obtain a texture that integrates perfectly into the dough, enhancing the citrus flavor without finding large chunks in the cookies.
  • Grind aromatic ingredients: Use a blender to grind the grated tangerine, chocolate and pistachios (optional). Mix these crushed ingredients with the previous ones.
  • Integrate the butter: Melt the butter in the microwave for 30 seconds at maximum power, and add to the mixture, stirring until a thick, sticky mass is obtained.
  • Shape and bake: Place portions of dough on a tray lined with parchment paper, leaving space between them. Form the cookies with two spoons. Bake for 10 to 15 minutes or until golden brown on both sides.
  • Preparation with Thermomix TM 31:
  • Start: Preheat the oven to 180 °C (350 °F), setting heat up and down.
  • Chopping aromatic ingredients: Place the mandarin peel, chocolate and pistachios in the mixing bowl and chop for 20 seconds on speed 5. Reserve.
  • Sift dry ingredients: Add flour, baking soda and baking powder, sifting 10 seconds at speed 6. Stir in the oatmeal, mix 10 seconds on a reverse speed 5.
  • Add sugars: Incorporate both types of sugars, mixing for 10 seconds on reverse speed 5.
  • Combine all the ingredients: Melt the butter 30 seconds at maximum speed and add it to the glass along with the chopped aromatic ingredients. Mix until a thick, sticky dough is formed.
  • Form and bake the cookies: Follow step 6 of the traditional preparation.

Notas

  • Although the recipe is quite clear with the ingredients, you can experiment with different types of chocolate (not just 70% cocoa) depending on your preferences. For example, a milk chocolate will bring more sweetness, while a darker chocolate will enhance the contrast with the citrus of the tangerine.
  • The final texture of the cookies will depend a lot on the baking time. If you prefer more tender and less crispy cookies, stay close to the minimum time indicated (10 minutes). On the other hand, if you want a crispier finish, allow them to brown a little longer, constantly monitoring them to avoid burning.
  • After removing them from the oven, letting them rest on the tray for a few minutes helps them settle and achieve an ideal texture before transferring them to a rack to cool completely. This process helps the cookies hold their shape and helps the flavors consolidate.
    • >
  • These cookies keep well in an airtight container at room temperature for several days, but are also excellent for freezing. If you decide to make a large quantity, you can freeze them once they have cooled completely and enjoy them at another time by simply reheating them a little in the oven.
    • >
  • You can decorate the cookies with a little icing made of powdered sugar and tangerine juice, which will add extra visual appeal and complement the citrus flavor of the cookies.

Quizás lo necesites

  • tamizador harina 10cmTamizador harina hasta 350gr - 10cm diámetroVer precio

Información nutricional (por ración)*

  • Serving Size: 23g
  • Total number of serves: 20
  • Calories: 515kcal
  • Fat: 12.53g
  • Saturated Fat: 0.5g
  • Sodium: 620mg
  • Potassium: 235mg
  • Carbohydrates: 66.46g
  • Fiber: 3.42g
  • Sugar: 33.73g
  • Protein: 5.88g
  • Vitamin A: 642IU
  • Vitamin C: 2.17mg
  • Calcium: 190.04mg
  • Iron: 3.87mg
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Key points of the recipe

  1. Sift and mix dry: Always sift the flour together with the baking powder and baking soda before adding the oats and mix well. This ensures even distribution of the leavening ingredients for a perfect texture.
  2. Incorporation of wet ingredients: Be sure to melt the vegetable shortening properly before incorporating it into the dry mixture. This will facilitate mixing and help the dough to reach the desired consistency.
  3. Fair baking: Watch the baking time and the color of the cookies. These should be browned both on the top and bottom, not exceeding 15 minutes, to achieve that crispy texture on the outside and tender on the inside.

Pairing with wine

For the Oatmeal Mandarin Cookies, they would benefit best from a pairing with a sweet wine or a fortified wine. The presence of the 70% chocolate, brown sugar, and cinnamon calls for a wine that has enough sweetness to complement the rich, slightly spicy flavors of the cookie. At the same time, mandarin introduces a fresh citrus element that can be complemented by a wine with fruity notes.

An ideal choice would be a light or medium Tawny Port. Tawny Port is known for its flavors of dried fruits, nuts, and hints of caramel, which can nicely complement the sweetness and earthy flavors of chocolate and pistachios. Its sweetness and the presence of alcohol (which is higher compared to unfortified wines) can cut through the richness of the vegetable butter and the sweetness of the cookies without overpowering the delicate aroma of the mandarin.

Alternatively, a Muscat de Beaumes-de-Venise from the Rhone region of France, which is a naturally sweet and lightly fortified wine, would offer a wonderful experience. Its characteristic notes of peach, apricot and nectarine, together with a balanced acidity, can enhance the aromatic elements of mandarin and the spicy touch of cinnamon.

The wine should be full-bodied but not too heavy. A medium body is ideal because it should balance the crispness of the cookies without overloading the palate. Extremely robust or high tannin wines could compete with the cookie flavors and overpower the more subtle tangerine and pistachio nuances.

It is advisable to avoid dry wines with high acidity, such as a Sauvignon Blanc or a Chianti, as they can detract from the sweet and aromatic experience of the cookies and create an unfavorable contrast with the sweet and rich ingredients of the recipe.

Beer pairing

For the Oatmeal Mandarin Cookies, the ideal pairing would be with a Witbier or Belgian wheat beer. This type of beer, with its lightness and citrus notes, would perfectly complement the sweet and mild flavor of the cookies, especially enhancing the aroma and freshness of the tangerine. The Witbier, which often includes orange peel and coriander seeds among its ingredients, will dialogue magnificently with the citrus touches and the sweetness of the chocolate and brown sugar in the recipe.

Here are some specific reasons why that beer pairs well:

  1. The lightness and subtle sour notes of a Witbier can cut through the richness of the oats and butter, providing a nice balance.
  2. The addition of tangerine peel in the cookies is enhanced by the citrus notes present in these beers, creating an aromatic dialogue between the beverage and the food.
  3. Flavor complementarity: The natural sweetness and smoothness of the cookies would complement well with the freshness and smoothness of a Witbier.

As for the pairings we should avoid, it would be wise to stay away from extremely bitter or heavy beers, such as Imperial Stouts or Barleywines. These can overwhelm the delicate balance of flavors in the cookies, especially the subtlety of the tangerine and 70% chocolate.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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