Haferflocken Rosinen Cookies
Original in German
Bake to the roots · baketotheroots.de · 2019 · 18
Against 499 oatmeal cookie recipes
Less leavening than 82% of recipes and more oats than 75%.
How German oatmeal cookie recipes differ from English ones →
How it compares
Against the typical batch: the median of 499 oatmeal cookie recipes, per 100 g of flour.
- Less leavening than 82% of recipes: 1.8% of the flour weight against the typical recipe's 2.9%.
- More oats than 75% of recipes: 123% of the flour weight against the typical recipe's 85%.
Ingredients (11)
- 120g Butter120 g
- 100g brauner Zucker100 g
- 50g Zucker50 g
- 1 Ei (L)≈ 50 g
- 1 TL Vanille Extrakt≈ 4.2 g
- 130g Mehl (Type 550)130 g
- 1/2 TL Zimt≈ 1.3 g
- 1/2 TL Backpulver≈ 2.3 g
- 1/4 TL Salz≈ 1.5 g
- 160g Haferflocken (zart)160 g
- 150g Rosinen150 g
flour 130 gbatter 769 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.
- Oats123% · 75th percentile · median 85%
- Fat92% · 57th percentile · median 91%
- Sugar115% · 27th percentile · median 135%
- Egg39% · 40th percentile · median 40%
- Leavening1.8% · 17th percentile · median 2.9%
- Salt1.2% · 39th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 10 to 12 minutes
- median 11 minutes
Keep exploring
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