Oat Cookies with Two Chocolates

A very simple cookie recipe, with no added sugar, but there is maple syrup to serve the purpose. You can be eating one, or more, of these in less than one hour, so start mingling.

In a bowl using your hands, rub together:

1. Butter, 100 gr

2. Flour, 100 gr

Cold butter will soften gradually from the heat of your hands, but you can leave it to come to room T for easier mingling, while going through the recipe. This method of rubbing the butter with the flour, instead of using a mixer to whisk butter and sugar, provides I find a flakier texture. You can also use a food processor for this tep, but I find working with your hands is a soul calming activity. In any way, the end result should look roughly like breadcrumbs, in the same way as when making tart pastry.

In another bowl whisk:

3. Egg, 1 pc

4. Maple Syrup, 1 tbsp

5. Almond extract, 1 tsp (available in supermarkets, but you can easily skip it, the flavor will just be a little bit thinner)

Add to the flour/butter mixture and mix well with a spatula, or whisk. It should be smooth enough, but not necessarily uniform. Fold in, after mixing well in a separate bowl:

6. White chocolate, 50 gr (I use a block of cooking chocolate which a chop with a knife to roughly 1*1 cm cubes)

7. Dark cooking chocolate, 50 gr (I use a block which a chop with a knife to roughly 1*1 cm cubes)

8. Rolled Oats, 100 gr

9. Salt, 1/4 tsp

Place in the freezer for 15 minutes, and in the meantime preheat oven to 170 degrees Celsius, and line a baking tray with parchment paper.

Shape in golf sized balls, and place on tray several cm apart. Keep dough in fridge while baking the first bunch if not enough space on the tray.

Bake for 15 minutes. They might seem under-cooked but they are not, I assure you. You don't want any color on them, and furthermore they will harden while cooling.

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