Oatmeal cookies - it's not only delicious, but also useful. I usually harvested several parties such cookies. Then fasuyu on plastic containers and stored for 2-3 weeks, gradually eating a cup of tea.
The beauty of cookies that you can choose any toppings that you want. In this recipe I show on the example of chocolate, but you can replace anything. For example, 50 grams of dried cranberries, 50 c and 50 c hazelnut chocolate. Before adding to the dough all the ingredients for the stuffing mix.
Butter I previously brought to room temperature, just left on the table for a couple of hours.
Whip sugar with butter, then add the eggs and beat until creamy. Eggs better pre-whipped into a separate container, so that they become a single mass.
Pour oatmeal and stirred with a mixer until uniform.
Sift flour with baking powder and then adding to the dough and mixed. Long kneading is not necessary, just 20-30 seconds.
Add toppings, I have this dark chocolate drops and alter to the filling evenly distributed throughout the dough mass.
formation of cookies
With the help of a scraper gather the dough into a ball and hands begin to shape the future of cookies.
First, roll into a ball.
Then flattened his hands ball. Due to this, all cookies will be approximately the same size.
Baking and storage
Pastries spread on a baking sheet, the laid parchment. I turned from one portion of about 2 to 9 baking cookies.
Bake for 12-15 minutes in a preheated 190 ° C oven. The first 12 minutes in a bake mode, up-down, the last 3 minutes, the convection mode. Readiness check on a ruddy crust on a cookie.
After baking give liver cool completely and can serve. I store a cookie in a closed container for 2-3 weeks, although it is usually eaten for a couple of days.
Butter 225 g
eggs C1 2 pcs
Flour 320 g
Sugar 200 g (or 100 g + 100 g white cane)
Baking powder 10 gr
Vanilla sugar 10g
Filling 150 gr (I 150g of dark chocolate)