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Berberitzen Haferflocken Schokoladen Cookies

Original in German

Bake to the roots · baketotheroots.de · 2015 · 30

Against 499 oatmeal cookie recipes

Less fat than 90% of recipes and more salt than 91%.

How German oatmeal cookie recipes differ from English ones →

Get the method at baketotheroots.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 499 oatmeal cookie recipes, per 100 g of flour.

  • Less fat than 90% of recipes: 58% of the flour weight against the typical recipe's 91%.
  • More salt than 91% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
  • Less sugar than 83% of recipes: 100% of the flour weight against the typical recipe's 135%.
Oats: 70%, 35th percentileFat: 58%, 9th percentileSugar: 100%, 16th percentileEgg: 50%, 73rd percentileLeavening: 2.3%, 27th percentileSalt: 3%, 92nd percentileOatsFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 115g weiche Butter115 g
  • 100g brauner Zucker100 g
  • 100g Mascobado Zucker100 g
  • 2 Eier≈ 100 g
  • 1 1/2 TL Vanille Extrakt≈ 6 g
  • 200g Mehl (Type 550)200 g
  • 1 TL Backpulver≈ 4.6 g
  • 1 TL gemahlener Zimt≈ 2.6 g
  • 1 TL Salz≈ 6 g
  • 140g Haferflocken140 g
  • 100g Berberitze100 g
  • 100g Zartbitterschokolade, gehackt100 g

flour 200 gbatter 975 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 499 recipes. Shaded: the middle half. Tick: the median.

  • Oats70% · 35th percentile
  • Fat58% · 9th percentile
  • Sugar100% · 16th percentile
  • Egg50% · 73rd percentile
  • Leavening2.3% · 27th percentile
  • Salt3% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 12 minutes
median 11 minutes

Keep exploring

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