Urmelis Oatmeal – Toffee – Cranberry – Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 130 g chocolate (toffee), e.. Rolo, Toffifee, or similar
- 80 g cranberries, dried
- 125 g oatmeal
- 95 g flour
- 3 g bakin soda
- 1 pinch cinnamon
- 115 g butter, very soft
- 70 g suar, brown
- 50 g suar, white
- 1 large egg (s)
- 6 drops vanilla flavor
Print Recipe
Pin Recipe Instructions
- Chop the chocolate and chill until you can use it again. Chop the cranberries too. Mix the flour with baking soda and cinnamon.
- In a large bowl, whisk the butter with the two types of sugar very well. When the sugar no longer crunches, add the egg and vanilla flavor and stir well. Add the flour mixture and stir in well. Finally add the oat flakes, cranberries and chocolate and stir well.
- Use 2 teaspoons to put not too small heaps on the tray, leaving enough space. Bake at 160-170 ° for about 8-10 minutes. Let cool down on the baking sheet for approx. 5-10 minutes. Then let cool completely on a rack.
- It is really important to let the cookies cool down a little on the tray, otherwise they will stick and break!
- Either enjoy it straight away or keep it in a tin can with layers of baking paper in between, not too warm.
- I used rolo toffees.
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