Strawberry-Raspberry Oatmeal Cookies | RICARDO
Try these oatmeal cookies featuring a compote centre, using fresh, local strawberries and raspberries.
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Cooking tools:
- Ice cream scoop
- Hand mixer
- Silicone baking mat
- Mixing bowl
- Wooden spoon
- Pot
- Spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Airtight container
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 1 1/2 cups (150 g) quick-cooking oats
- 3/4 cup (115 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup (115 g) cold unsalted butter, cut into small dice
- 2/3 cup (140 g) sugar
- 1 egg
- 1/4 cup (55 g) sugar
- 4 tsp cornstarch
- 1 cup (140 g) fresh strawberries, quartered (see note)
- 1 cup (135 g) fresh raspberries
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