Ciasteczka Owsiane

Name: Ciasteczka Owsiane
Prep time: 25 min
Cook time: 22 min
Total time: 57 min
Cuisine: Polish
Ingredients: 200 g Oat flake; 150 g Wheat flour; 150 g Butter, melted and slightly cooled; 120 g Sugar; 2 Egg, beaten; 1 tsp Baking powder; 16 g Vanilla sugar; 80 g Raisin

Ciasteczka Owsiane · ready in 57 min · 24 servings · 138 kcal per serving · easy · 8 ingredients

These Polish oat cookies are hearty, chewy, and gently sweet, with golden edges and soft centres that firm as they cool on the tray.

Prep: 25 min
Cook: 22 min
Total: 57 min
Serves: 24
kcal: 138
Difficulty: easy

Polish Desserts Vegetarian Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 24 servings

200 gOat flake
150 gWheat flour
150 gButter, melted and slightly cooled
120 gSugar
2Egg, beaten
1 tspBaking powder
16 gVanilla sugar
80 gRaisin

Equipment

stovetop, oven, kitchen scale, large bowl, small bowl, small saucepan, fork, mixing spoon, spatula, tablespoon, baking tray, parchment paper

Instructions

Prepare Workstation
Gather all measured ingredients and set out a scale, large bowl, saucepan, spoon, spatula, baking tray, and parchment paper. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Melt Butter
Melt the butter gently in a small saucepan, then take it off the heat and let it cool until warm, not hot, to protect the egg. · 7 min
What to look for: The butter is fully liquid and no longer steaming strongly.
Mix Dry Ingredients
Heat the oven to 180°C / 356°F; mix oat flakes, wheat flour, sugar, vanilla sugar, and baking powder in a large bowl. · 5 min
What to look for: The dry mixture looks evenly combined, with no visible pockets of flour.
Form Sticky Dough
Beat the egg, pour it into the dry mixture with the cooled butter, and stir until a firm, sticky dough forms with no dry flour pockets. · 5 min
What to look for: The dough is cohesive, glossy from butter, and sticky enough to hold together.
Fold In Raisins
Fold the raisins through the sticky dough with a spatula, distributing them evenly without crushing the oat flakes. · 2 min
What to look for: Raisins are evenly scattered through the dough.
Shape Cookies
Scoop 24 tablespoon-sized mounds onto a parchment-lined tray, spacing them well apart, then flatten each cookie slightly. · 8 min
What to look for: The cookies are flattened slightly and separated so they can spread.
Bake Until Golden
Bake the cookies for 12-15 minutes until the edges turn golden and the centres still look softly set. · 15 min
What to look for: Edges are golden, while the centres remain slightly soft.
Cool And Serve
Cool the cookies on the tray for 10 minutes, then serve once firm enough to lift but still soft in the centre. · 10 min
What to look for: The cookies hold their shape when lifted but remain tender in the middle.

Nutrition (per serving)

kcal	138
Protein	3 g
Carbohydrates	19 g
of which sugars	8 g
Fat	6 g
of which saturated	4 g
Fibre	1 g
Sodium	25 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Oat flake

Mountain oat flake: Use the same weight; mountain-style flakes give the most traditional chewy texture.

Wheat flour

Plain wheat flour: Use the same weight and avoid strong bread flour for a softer cookie.

Butter

Sunflower oil: Use only if necessary; the cookies will be less buttery and slightly softer.

Sugar

Vanilla sugar: Use the same weight only if a stronger vanilla note is desired.

Egg

Water: Use only in an emergency; the dough will bind less well and taste less rich.

Baking powder

Fresh baking powder: Use the same amount and make sure it is active for proper lift.