Summary

Ingredients

• 40 g oat flakes, crunchy
• 360 g flour
• 1 teaspoon Baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon ½ salt
• 225 g butter, soft
• 170 g suar, brown
• 170 g suar, white
• 2 large egg (s)
• 1 teaspoon vanilla extract
• 140 g hazelnuts, round
• 340 g chocolate, dark, chopped

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Instructions

1. Preheat the oven to 165 degrees. Line two baking sheets with parchment paper. Chop the chocolate. Finely grind the oat flakes in a blender and place in a bowl. Add the flour, baking powder, baking soda and salt, mix everything together and set aside.
2. In a second bowl, stir the softened butter with the two sugars until creamy. Then stir in the eggs and vanilla extract, add the flour mixture and hazelnuts and stir in. Finally fold in the chopped chocolate. Place a heaped tablespoon of dough in a pile on each of the prepared baking sheets. Do not flatten the dough and leave at least 3 cm between the cookies. Bake in the preheated oven until golden in color, about 15 minutes.
3. Let the cookies cool down on the baking sheet for 5 minutes and then place them on a wire rack to cool completely. The dough makes 18-20 cookies.