Oatmeal cookies with chocolate literally melts in your mouth!
These cookies crumbly, crunchy, if you want butter biscuits, the recipe is necessary to increase the number of cottage cheese and sour cream.
In the description, I will write a prescription for both types of cookies.
Be sure to cook, it is incredibly tasty!
Cooked very quickly and easily available products.
Ingredients
For the preparation of 15 units. Crumbly cookie diameter 5 cm.
160 grams - oats (quick cooking)
80 grams - butter
60 grams - sugar
10 grams - vanilla sugar (or to taste)
1gramm (pinch) - salt
½ h. spoons - baking powder for the dough
50 grams - cottage cheese
15 grams - sour cream
50 grams - dark chocolate with a cocoa content of 50-70%
(2/3 + 1/3 Test for sprinkling on top)
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For the preparation of 15 units. Butter Cookies diameter 5 cm.
140 grams - oats (quick cooking)
80 grams - butter
60 grams - sugar
10 grams - vanilla sugar (or to taste)
1gramm (pinch) - salt
½ h. spoons - baking powder for the dough
120 grams - cottage cheese
30 grams - sour cream
50 grams - dark chocolate with a cocoa content of 50-70%
(2/3 + 1/3 Test for sprinkling on top)
Cooking method
In soft butter add sugar, vanilla sugar, salt.
Fork stir until uniform.
Cottage cheese with sour cream just mash together, and add to the oil.
All stir until uniform.
Add the oat flakes fast food, it flakes are cooked for 1 minute and baking powder to the test.
All mix thoroughly until smooth.
2/3 of the total chocolate cut into small pieces and add to the dough.
All mix well.
We will form the cookies.
Make a ball the size of a "Greek" nuts.
The ball indentation do, you can use the small cap or a finger.
The deepening pour chopped chocolate.
So we form all cookies.
From the given amounts of ingredients I turned 15 livers diameter of 4 cm, during baking, they increase in the amount of up to about 5 cm.
Put the cookies on a baking sheet ready made with baking paper.
And baked in a preheated oven at 180 ° C of about 15-20 minutes. Baking time depends on the size of the liver and from your oven.
Once the cookies browned and became golden, they are ready.
We give the cookies to cool, and you can eat them!
When the cookies are cool, they should not be nothing more than cover that they do not become soft.
The cooled cookies, if you do not eat immediately, should be stored in a dry place, in a container with a tight-fitting lid, overlapping layers of pastry with baking paper.
Step by step recipe videos you can see in my video below
I wish you bon appetite and good mood!
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