The Kerners – hearty oatmeal cookies with blueberries

Ingredients for 1 servings:

• 100 g butter, room temperature
• 60 g cane sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 30 g flour
• 1 tsp, heaped baking powder
• 180 g oat flakes, fine
• 100 g blueberries, fresh
• 100 g white chocolate, optional

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 7 minutes

approx. 12 cookies

Using a hand mixer, mix the butter with the cane sugar and vanilla sugar. Add the egg to the creamy mixture and continue mixing with the hand mixer. Fold in the flour and baking powder with a spatula until smooth. Finally, fold in the oats and blueberries. Let the dough rest in the refrigerator for 30 minutes. Preheat the oven to 200°C (top/bottom heat). Use a tablespoon to form small mounds of cookie dough and place them slightly apart on a baking sheet lined with baking paper. This dough makes enough for about 12 cookies. Bake the cookies in the hot oven for about 10-12 minutes. Optionally, melt white chocolate over a water bath, dip the cookies halfway into the chocolate, and place them on a wire rack or a baking sheet lined with baking paper and refrigerate. Kerners: hearty oatmeal cookies made according to an old family recipe. Smooth butter meets the crunchy oatmeal, and the blueberries provide a refreshing kick. Everyone will love these cookies. Their simplicity makes them a perfect addition to any tea or coffee break.