Urmelis Large, Thick Chocolate, Coconut and Oat Cookies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 12 mins |
| Total Time | 57 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 260 g couverture, white and dark, mixed
- 255 g flour
- 1 teaspoon baking soda
- 2 pinch (s) salt
- 0.5 teaspoon ½ baking powder
- 3 pinches cinnamon
- 230 g butter
- 200 g suar, brown
- 100 g suar
- 1 packet vanilla sugar
- 2 large egg (s)
- 0.5 ½ vial vanilla flavor
- 95 g coconut flakes
- 50 g almonds, chopped
- 210 g oatmeal, tender
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Line trays with baking paper or baking mats.
- Cut the couverture into not too small cubes. Melt the butter in the microwave over very low heat and let it cool down a little. Mix the flour with baking powder, baking soda, salt and cinnamon.
- Mix the sugars in a bowl together with the butter for 4 - 5 minutes on the highest setting until creamy. Add both eggs and the aroma and stir together for 1 minute on a medium heat. Add the flour mixture and stir until all ingredients are well mixed. Stir in coconut flakes, oat flakes and almonds, then also add the couverture pieces and mix with the beater. Finally, mix everything together again with the spatula.
- Using a teaspoon, remove large portions of dough (1 very well heaped teaspoon each), shape into balls and place on the tray. Bake on the middle rack for about 11 - 12 minutes.
- These cookies rise well, do not melt and are nice and thick and crispy at the same time. They taste best when they have been allowed to soak in the can for a night.
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