Biscuits aux flocons d’avoine
Original in French
Paulette Pau · cuisineaz.com · 2015 · 2
Against 499 oatmeal cookie recipes
More oats than 98% of recipes and more fat than 98%.
How French 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.
- More oats than 98% of recipes: 200% of the flour weight against the typical recipe's 85%, about 2.5 times as much.
- More fat than 98% of recipes: 150% of the flour weight against the typical recipe's 91%.
- No leavening at all, where 93% of recipes use some (most of those 2.4 to 3.8% of the flour weight).
- No egg at all, where 89% of recipes use some (most of those 36 to 53% of the flour weight).
Ingredients (6)
- 100 g Farine100 g
- 2 sachet(s) Sucre vanillé15 g
- 200 g Quaker Oats200 g
- 2 c. à soupe Lait≈ 31 g
- 150 g Beurre150 g
- 150 g Sucre150 g
flour 100 gbatter 646 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.
- Oats200% · 99th percentile · median 85%
- Fat150% · 99th percentile · median 91%
- Sugar150% · 58th percentile · median 135%
- Egg0% · 5th percentile · median 40%
- Leavening0% · 3rd percentile · median 2.9%
- Salt0% · 7th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- median 11 minutes
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