Summary

Ingredients

• 115 g butter, soft
• 115 grams sugar
• 115 g suar, brown
• 1 egg (s)
• 1 packet vanilla sugar
• 135 g flour
• 0.5 teaspoon ½ baking soda
• 0.25 teaspoon ¼ salt
• 100 g almond (s), peeled, rouhly chopped
• 100 g chocolate, white or whole milk, rouhly chopped
• 80 g pine nuts or pistachios
• 50 g oatmeal

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Instructions

1. First mix the butter, sugar and vanilla sugar with a hand mixer until creamy, then stir in the egg. Then add the flour mixed with the baking soda. I use my hand mixer with a dough hook for this. At the end stir in the remaining ingredients with the dough hook.
2. Then form small heaps with 2 spoons and place on a baking tray. Leave a lot of space between the piles as they tend to diverge. Bake at 175 ° C for 10-20 minutes, depending on the oven, until golden brown. The amount is enough for me for about 4 trays of 16 cookies each, so a total of about 60 pieces.
3. Variation: Instead of white chocolate, milk chocolate can also be used. I can also recommend pistachios instead of pine nuts, but peeling them is a bit of a hassle.