Three kinds of oat cookies

Ingredients for 1 servings:

• 260 g small-leaf oat flakes
• 120 g butter, soft
• 2 eggs
• 100 g cane sugar
• 2 packets of vanilla sugar
• 60 g flour
• 1 ½ tsp baking powder
• 1 pinch of salt
• 20 g walnuts
• 30 g maple syrup grade A
• 50 g raisins
• 15 g dark chocolate shavings
• 1 tbsp rum, 54%
• 15 g almonds
• 5 g fresh ginger
• 1 pinch of nutmeg
• 1 pinch of clove powder

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

makes about 40 pieces

For the dough, cream together the butter, sugar, vanilla sugar, and eggs until fluffy. Then stir in the oats with the baking powder and salt, gradually adding enough flour until the dough falls off the spoon. You’ll get the right consistency pretty quickly once you’ve baked them once. Set aside any excess flour for later. If you like, you can of course bake the dough into pure oatmeal cookies now! Divide the dough into three portions and then modify them as follows. For the first batch, crumble the walnuts with your hands or roughly chop them with a knife; the pieces should be large enough to bite into later. Then stir in the maple syrup and gradually add the reserved rest of the flour until a firmer consistency is reached. Otherwise, the cookies will spread too much during baking. For the second batch, stir in the raisins, rum, and chocolate shavings, adjusting the consistency with flour if necessary. For the third batch, peel the ginger and grate it finely, then add the resulting liquid to the batter. The ginger fibers will stick together quite a bit when grated, but this will disappear when mixing. Then roughly chop the almonds with a knife and stir them in with the spices, adjusting the consistency if necessary. Preheat the oven to 180°C (top/bottom heat), line a baking sheet with baking paper, and use two teaspoons of the batter to place small heaps onto the sheet. Two full baking sheets are enough for me. The size is, of course, variable; you just need to increase the spacing if you make the cookie heaps larger, as they will spread during baking. Bake the cookies for about 15 minutes, depending on your oven, checking them frequently, as they will start to brown very quickly. Let them cool completely after removing them from the oven, as they will still be quite soft. I have enough batter for about 40 large cookies. If you make them smaller, you can definitely get double the amount. Of course, you can adapt the recipe to your liking with your own favorite ingredients!