Crunchy cookies

Ingredients for 1 servings:

• 100 g dark chocolate, at least 50% cocoa
• 80 g oat flakes, wholegrain
• 40 g peanuts, roasted, salted
• 50 g pretzel sticks
• 40 g potato chips, salted
• 50 g cranberries, soft, dried
• 225 g butter, very soft
• 80 g sugar
• 80 g brown sugar
• 2 tbsp vanilla sugar
• 1 egg(s)
• 3 tbsp syrup (espresso syrup)
• ½ tsp salt
• 225 g flour
• ½ tsp baking powder
• ¼ tsp baking soda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

sweet-salty, makes about 50 pieces

For the crispy mixture, chop the chocolate into pieces, roughly break the pretzel sticks into pieces. Roughly chop the peanuts and cranberries, and crumble the chips. Place everything in a bowl with the oats and mix well. Mix the flour, baking powder, and baking soda well. Cream the butter with the brown and white sugar using a hand mixer until creamy. Add the egg and syrup and continue mixing on high for about 5 minutes. Pour the flour mixture on top and mix briefly. Fold about 2/3 of the crispy mixture into the batter with a spatula. With wet hands, form the dough into small balls and place them on baking sheets lined with baking paper. The dough will spread during baking, so make sure there is enough space between them. Flatten the balls slightly, spread the remaining crispy mixture on top, and press them down lightly. Bake the baking sheets one after the other in the preheated oven at 175°C (top/bottom heat) on the middle rack for about 12 minutes, until the edges of the cookies are lightly browned. Place the cookies on wire racks and let them cool. Handle carefully; they will be soft at first and break easily. Store the completely cooled cookies in tightly sealed tins and consume as soon as possible.