Oatmeal cookies

Ingredients for 1 servings:

• 500 g oat flakes, wholegrain
• 250 g butter
• 180 g powdered sugar
• 3 eggs
• 1 tsp baking powder
• 50 g flour
• 1 pinch of salt
• 1 cup apricot(s), dried, chopped
• 1 cup nuts (pecan) or walnuts, coarsely chopped
• 50 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

with apricots and pecans, for 60 pieces

Heat the butter in a saucepan until boiling hot. Then stir in the oats, apricots, and chopped nuts, mixing well with the butter. Then let cool. Beat the eggs with the powdered sugar and salt until frothy. (I usually reduce the amount of sugar to 130g because I don’t like the cookies too sweet.) Mix the flour and baking powder and fold into the egg mixture with a spoon. Then stir in the cooled oats. Line the baking sheets with baking paper. Using two teaspoons, place small heaps of the batter on the baking paper. The batter doesn’t usually spread, so 1cm between the heaps is sufficient. (If you like, you can also place the mixture on small wafers, but this is not necessary.) Bake in a preheated oven at 180°C (fan setting) for about 15 minutes. The cookies are ready when the edges turn light brown. Let them cool briefly, then place the cookies tightly together on a baking sheet, then sprinkle with chocolate coating. This works best with a fork dipped in the melted chocolate coating and then quickly moved back and forth over the cookies. Makes about 3 baking sheets / 60-80 cookies.