Oatmeal Cookies

Grind the rolled oats in a blender (food chopper, or coffee grinder).

Sift the resulting flour (you should end up with 70 g of oat flour).

Cream the softened butter with the sugar and vanilla sugar.

Add the oat flour and 4 tbsp of water, and mix well.

Combine the wheat flour with the cinnamon, baking soda, and salt. Add the flour in portions, mixing thoroughly each time. Then use your hands to bring the dough together into a ball (add a couple more spoonfuls of water if needed).

Roll out the dough to a thickness of 0.5–1 cm and even out the edges with your fingers.

Cut out rounds about 5–6 cm in diameter (using a cookie cutter, glass, or cup). Gather the scraps, re-roll, cut out more cookies, and repeat.

Place the cookies on a baking sheet lined with parchment paper (I got 18 cookies). Arrange them about 1–2 cm apart.

Bake in an oven preheated to 200°C for about 10–12 minutes. Be careful not to over-bake the cookies (take them out while they are still fairly soft — they will firm up as they cool). Let the finished cookies cool completely and store in a bag.

This is what the cookies look like when broken in half.

Oatmeal cookies are a great match for tea and other beverages.