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.
18 Galettes
If you use half salted or unsalted butter double the salt asked for in the recipe.
Set the oven rack in the center of the oven. Preheat the oven to 350 °F. Line 2 cookie sheets with parchment paper.
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.
In another bowl, whisk together the flour, salt and baking soda and mix in oatmeal mixture until well blended.
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
Directions
Set the oven rack in the center of the oven. Preheat the oven to 350 °F. Line 2 cookie sheets with parchment paper.
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.
In another bowl, whisk together the flour, salt and baking soda and mix in oatmeal mixture until well blended.
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.
2 Responses
These didn’t work at all like the true galettes. Very disappointing.
I am sorry you probably would prefer these Brown Sugar Galettes https://cuisineravecmicheline.com/en/brown-sugar-galettes/ or these Chocolate Galette https://cuisineravecmicheline.com/en/chocolate-soft-cookies/ which are softer with a texture between a cake and a cookie. The oatmeal galette are more chewy and liked by myself and many Quebecers. I developped the recipe with many tests to achieve a similar texture to the one sold by a Quebec company.
Hope my comments will help,
Micheline