Summary

Ingredients

• 120 g butter, soft
• 80 g cane suar
• 1 egg (s), size. L.
• 85 g flour
• 150 g oatmeal, tender
• 0.5 teaspoon ½ baking soda
• 1 teaspoon vanilla extract
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch (s) nutmeg
• 1 piece (s) ginger root, approx. 2 cm
• 1 pinch (s) sea salt
• 60 g raisins
• 60 g walnuts

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Instructions

1. Preheat the oven to 175 ° C fan oven.
2. Chop the walnuts into small pieces. Peel the piece of ginger and also finely chop it. I always take a piece of ginger about 2cm long, which then gives a fine, not so dominant ginger taste, but of course you can take more or less depending on your taste.
3. Beat the butter and sugar with the whisk of the hand mixer until frothy. Add the egg and vanilla extract and continue stirring on the highest level. Add cinnamon, nutmeg, sea salt and ginger and stir. Finally, carefully stir in the flour, baking soda, oat flakes, raisins and walnuts at a slow speed until everything has combined well, knead a little with your hands if necessary.
4. Using a tablespoon, place small heaps of the dough on a baking sheet lined with baking paper and flatten it very gently. Bake in the oven for 8-10 minutes. The cookies should still be nice and soft. After baking, let rest on the baking sheet for a few minutes, then leave to cool completely on a rack.
5. For me, the recipe always makes about 34 pieces.