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The Best German Oatmeal Cookie Recipe: A Wholesome Treat Rooted in Tradition

These German oatmeal cookies are a rustic, nourishing twist on a classic treat. Lightly sweetened, rich in texture, and packed with cranberries, almonds, and a hint of lemon zest, they’re the perfect companion to coffee or tea. Simple to make and full of old-world charm, they’re a wholesome indulgence rooted in tradition.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: German-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 cup oatmeal rolled oats
  • 80 g almonds chopped
  • 80 g dried cranberries
  • Zest of 1 lemon
  • 1 large egg
  • 2 tablespoons butter melted
  • 1 teaspoon vanillin or vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the oatmeal, chopped almonds, dried cranberries, and lemon zest.
  3. In a separate bowl, whisk the egg with the melted butter and vanillin until smooth.
  4. Combine the wet ingredients with the dry ingredients and mix until everything is evenly coated and the mixture begins to stick together.
  5. Scoop out small mounds (about 1.5 tablespoons) and place them on the prepared baking sheet. Flatten slightly if desired.
  6. Bake for 12–15 minutes, or until the edges are golden and the cookies are firm to the touch.
  7. Remove from the oven and let cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

Notes

  • For extra crunch, toast the almonds lightly before adding them to the mix.
  • You can substitute raisins or chopped dates for cranberries.
  • If using vanilla extract instead of vanillin, a pure extract will add deeper flavor.
  • For a gluten-free version, make sure your oats are certified gluten-free.
  • These cookies store well in an airtight container for up to 5 days.