Heat the butter in the pan. Stir in the oatmeal and lightly toast. Let cool down. Beat the eggs with sugar and vanilla sugar until frothy. Sift the flour onto the egg foam and fold in. Pull the toasted flakes and nuts into the batter.
Preheat the oven to 200 ° C. Line two baking trays with parchment paper. Remove the walnut-sized heaps from the dough with two teaspoons and place them on the baking tray at a distance of 5 cm. Bake the cookies in the oven for 10-12 minutes until the edges turn light brown.
Makes about 20-30 biscuits, depending on size. Layered in a tin can, the cookies can be kept for 2 - 3 weeks. Super tasty for Christmas or just like that!
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