Oatmeal Cookie Biscotti

Transform your favorite classic oatmeal cookie flavors into a crispy, twice-baked treat with this irresistible Oatmeal Cookie Biscotti recipe. Packed with wholesome rolled oats, warm cinnamon, and a delightful crunch from optional chopped walnuts or pecans, these biscotti are taken to the next level with sweet bursts of raisins or dried cranberries. The buttery dough is baked to golden perfection, sliced, and baked again for the iconic crisp texture that pairs perfectly with a cup of coffee or tea. Easy to prepare and boasting a long shelf life, these biscotti make a wonderful homemade gift or a satisfying snack to keep on hand. With only 20 minutes of prep and a handful of pantry staples, you’ll have a comforting dessert that marries the charm of oatmeal cookies with the elegance of Italian biscotti.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Old-fashioned rolled oats
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 6 tablespoons Unsalted butter, softened
• 0.5 cup Brown sugar, packed
• 0.25 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Chopped walnuts or pecans (optional)
• 0.5 cup Raisins or dried cranberries

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the flour, rolled oats, baking powder, ground cinnamon, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using nuts and dried fruit, gently fold them into the dough.

Step 6

Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them as they will spread slightly during baking.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Let them cool on the baking sheet for about 10 minutes.

Step 8

Transfer the logs to a cutting board. Using a sharp serrated knife, slice them diagonally into 3/4-inch thick pieces.

Step 9

Arrange the biscotti slices cut-side down on the baking sheet. Bake for another 10-12 minutes, then flip the slices over and bake for an additional 10-12 minutes until crisp and golden brown.

Step 10

Remove the biscotti from the oven and allow them to cool completely on a wire rack. Store in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	748.1 grams (748.1g)

Amount per serving	% Daily Value*
Calories	2955

Total Fat 126.80g	163%
Saturated Fat 52.30g	262%
Polyunsaturated Fat NaNg
Cholesterol 558mg	186%
Sodium 1247mg	54%
Total Carbohydrate 421.00g	153%
Dietary Fiber 21.50g	77%
Total Sugars 210.40g
Protein 54.70g	109%

Vitamin D 82IU	410%
Calcium 342mg	26%
Iron 18mg	98%
Potassium 1692mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 7.2%

Carbs: 55.3%