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
Kama flour cookies with chocolate
This time I used whole spelt flour, just because whole wheat four I couldn’t get in our store. And measured everything in grams because it’s more convenient for me. I was surprised that I had to use more flour that it was noted in original recipe. Maybe it’s because of spelt flour. So I suggest to add spelt or wheat flour gradually and to see if more is needed.
Chocolate chip cookies with nuts and apricots
The first time I baked these cookies with my daugther. They were very delicious and very sweet. So next time I used less sugar, but they spread less while baking. Here I give you proportions with less sugar because I like when cookies are cookies and not candies 🙂 By the way, when I used hazelnuts my hubby said to leave them at home (didn’t let to take them to my work) 🙂 So it says everything about the taste of these cookies.
Peanut Butter Oatmeal Cookies
Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats 🙂 In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.
Banana granola sugar-free and oil-free
nother name of this granola should be “It can’t be more healthy” 🙂 Now almost every sweet is too sweet for me, that’s why I liked this granola – it has only a mild sweetness. But making this granola you should use really overripe banana.
Chocolate cake with apples
This recipe waited for a year because last year somehow I was late – apples were gone, and I didn’t want to buy them. So this year this is my first (and the only) apple cake. And it was a really good cake! I baked only half of the recipe, but I got only one slice – my kids ate almost half of it at once. I could treat my parents only with the small slices… The cake is very moist and in reality it looks better than in the book. And I won’t judge my photos 🙂
