Oat cookies with chocolate and puffed rice
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After a long term there comes the cookies which my daughter liked very very much. Other cookies for her a too dry, she likes only the ones with dried friuts or nuts, or seeds. My son is a “white flour boy”, he can eat all cookies and these cookies were not different :). Puffed rice gives these crunchy cookies some softness. Chocolate like always gives for the cookies some charminess and while cookies are warm it is still melted and that”s the way my daughter likes 🙂
Oat cookies with chocolate and puffed rice
Time needed:
Yields: 40 cookies
Calories: 102 kcal / cookie
Ingredients:
1 cup = 237 ml
- 225 g butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1 ½ tsp. vanilla sugar
- ½ tsp. salt
- ½ tsp. baking powder
- 1 cup flour
- 2 ¼ cups quick cooking oats
- 1 ¾ cups puffed rice (optional, but they give cookies tenderness)
- 100 g chocolate, chopped into small chunks
Directions:
- Take you kitchen mixer and cream butter and sugars at medium speed for 2-3 minutes.
- Add eggs and beat at medium-high speed for 5-7 minutes.
- Beat in vanilla, baking powders and salt just until mixed. Add flour and mix at low speed until just blended.
- Stir in oats, puffed rice crunch and chocolate chunks.
- The dough will be soft. Take with a spoon dough and put it on a baking tray lined with baking paper.
- With wet fingers pat cookies down till they will be flat, cover with plastic wrap and refrigerated for at least one hour.
- Preheat oven to 175°C.
- Bake cookies 15-20 minutes, rotating the pan at the middle of the bake. Cookies should be brown on the edges and starting to brown in the center when you take them out.
- Let sit on pan a few minutes before transferring to a cooling rack and let cool completely or just start eating.
Source: This week for dinner
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