Quebec Soft Oatmeal Galettes

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Impossible to resist these tender and chewy oatmeal galettes!

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Quebec Soft Oatmeal Galettes

I love Tender Oatmeal Galettes when they’re tender and I had to do no less than 8 kitchen tests before they were to my liking. My last test is perfect using 2 kinds of brown sugar. As the choice of types of brown sugar is now limited, I now use a light brown sugar and a dark one to preserve the little caramelized taste of some old recipes.

Depending on the sugar company, we find the designation golden yellow or brilliant yellow for light brown sugar and the terms dark brown sugar or old-fashioned for dark brown sugar.

portion 18 Galettes

If you use half salted or unsalted butter double the salt asked for in the recipe.

Preparation30 minsCooking36 minsTotal1 hr 6 mins

 ½ cup (115 g ) butter at room temperature
 ½ cup (100 g) light (brilliant yellow or golden yellow)
 ½ cup (100g) dark brown sugar (old fashioned brown sugar or dark brown sugar)
 1 egg at room temperature
 ½ tsp. pure vanilla extract
 1 cup (90 g ) quick-cooking oatmeal
 2 tablespoons of milk
 1 1/4 cups (160 g) all-purpose flour
 1/4 tsp. salt
 ¼ tsp. baking soda

1

Set the oven rack in the center of the oven. Preheat the oven to 350 °F. Line 2 cookie sheets with parchment paper.

2

In a large bowl or the bowl of a stand mixer, beat butter and brown sugar until blended. Add the egg and vanilla extract and beat until smooth. Stir in the oats and milk.

3

In another bowl, whisk together the flour, salt and baking soda and mix in oatmeal mixture until well blended.

4

Drop 6 large heaping tablespoons of dough per sheet, spacing them apart. Bake one sheet at a time for 12 Minutes. Cool for 2 Minutes, remove the galettes with a large spatula and cool on a wire rack. Store the galettes in an airtight plastic container.

Ingredients

 ½ cup (115 g ) butter at room temperature
 ½ cup (100 g) light (brilliant yellow or golden yellow)
 ½ cup (100g) dark brown sugar (old fashioned brown sugar or dark brown sugar)
 1 egg at room temperature
 ½ tsp. pure vanilla extract
 1 cup (90 g ) quick-cooking oatmeal
 2 tablespoons of milk
 1 1/4 cups (160 g) all-purpose flour
 1/4 tsp. salt
 ¼ tsp. baking soda

Directions

1

Set the oven rack in the center of the oven. Preheat the oven to 350 °F. Line 2 cookie sheets with parchment paper.

2

In a large bowl or the bowl of a stand mixer, beat butter and brown sugar until blended. Add the egg and vanilla extract and beat until smooth. Stir in the oats and milk.

3

In another bowl, whisk together the flour, salt and baking soda and mix in oatmeal mixture until well blended.

4

Drop 6 large heaping tablespoons of dough per sheet, spacing them apart. Bake one sheet at a time for 12 Minutes. Cool for 2 Minutes, remove the galettes with a large spatula and cool on a wire rack. Store the galettes in an airtight plastic container.

Soft Oatmeal Galettes

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