Oat cookies with cranberries

Ingredients for 1 servings:

• 250 g margarine
• 200 g cane sugar
• 2 packets of vanilla sugar
• 2 eggs
• 100 g almonds, chopped
• 60 g hazelnuts, chopped
• 180 g fine oat flakes
• 3 tsp baking powder
• 120 g flour
• 40 g flour (rice flour)
• 1 vanilla pod(s), the pulp
• 1 tsp lemon juice, grated
• 1 pinch of salt
• 200 g cranberries, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 190°C (top/bottom heat). Beat the margarine, sugar, vanilla sugar, flavorings, salt, and eggs with a hand mixer for 5 minutes until fluffy. Sift the flour, rice flour, and baking powder and stir in. Then thoroughly fold in the chopped almonds and nuts, the oats, and the dried berries. With wet hands, form small balls and place them on a baking sheet lined with baking paper, leaving at least 7 cm between them. Then gently flatten the balls with a wet tablespoon, moistening the spoon frequently. Bake on the middle rack until light brown, about 15-17 minutes. It’s fine to bake several baking sheets in a row; the dough doesn’t need to be baked immediately. Let the cookies cool and store in a container. Tip: Rice flour can be bought inexpensively at Asian stores. In my experience, it’s not that easy to sift because it has a very firm crumb. However, if you grind it in a food processor or with a sugar or coffee grinder, it becomes fine enough for sifting. The rice flour makes the cookies extra crispy and fine. You can also substitute it with cornstarch. Cranberries can be replaced with raisins, for example (they don’t have the delicate, tart flavor of cranberries, of course).