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
Puffed rice with Mars bars
I use less and less ingredients to do something sweet 🙂 Now I used only three ingredients. Next time I’ll try to use breakfast crisp balls. Mars bars is very good when you don’t want to waste time unfolding butter scotches. And it gives the taste between butterscotch and chocolate. But we likes this sweet a lot – disappeared in minutes.
Almond cake with mascarpone “Hello Kitty”
I’m happy and proud. This cake is not just tasty but very cute 🙂 It was made for my daughter’s 5th birthday. But presenting it only now because somewhere at this time my blog is celebrating 3 year old birthday and at the same time I celebrated my birthday anniversary. But this year birthday was different – I didn’t do anything, just celebrated 🙂
Chocolate-Coconut Granola
A few weeks ago I started to think that it would be good to make chocolate granola. And one day it was time for that. Although it’s more cocoa granola than chocolate, but anyway, it was good combination with coconuts.
Chocolate Mascarpone Cheesecake Pots
From the look, dessert is very simple. But when you taste it, you understand that the taste is more different than the view – taste is adorable. Everyone in my family couldn’t stop after one bite. I devided dough to four ramekins because the portions were very small, but I did mistake. I really should devide it to 8 cups because this cream is very satisfying.
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 🙂
