John Myers
Ingredients for 1 servings:
- 300 g Winter Almond Chocolate Bar or 200 g Chocolate Bar and 100 g Vanilla Chai Latte Chocolate
- 100 g white chocolate (coconut crisp)
- 200 g cranberries (blueberry flavor)
- 200 g oat flakes, whole grain (you can use up to 250 g)
- 320 g flour
- 1 pack of speculatius spice
- 1 tsp, heaped baking powder
- 1 tsp baking soda
- 320 g butter
- 40 g spread (Muh Muh)
- 180 g sugar
- 180 g brown sugar
- 2 packets of vanilla sugar
- 2 pinches of clove(s), ground
- 1 tsp cinnamon
- ½ bottle of vanilla flavor
- 5 drops of bitter almond flavor
- 2 pinches of salt
- 3 m.-sized eggs
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 58 minutes
Delicious year-round cookies without spices!
Preheat the oven to 175°C (top/bottom heat) and line the baking sheets with parchment paper. Cut the chocolate into small cubes and the cranberries into smaller pieces. Mix both together with the oats in a bowl. In another bowl, combine the flour with the specula spice, baking powder, and baking soda. In a large bowl, cream the butter with the spread, sugars, remaining spices, and flavorings until creamy. Add the eggs one at a time. Stir in the flour mixture, then stir in the chocolate berry and oat mixture with a mixer, then mix everything together well with a spatula. Using a teaspoon, scoop out small heaps, shape them into balls, and place them on the baking sheet, moistening your hands occasionally. Bake the cookies on the middle rack for 12-13 minutes, leave on the baking sheet for a short time, then let them cool on the wire rack. Store in a tin. It’s best to let them sit overnight. If you can’t find a spread, you can substitute regular butter. Enjoy them year-round without the spice. This amount is enough for 6 – 6 1/2 baking trays.
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