Urmelis chocolate cookies with salt, honey and nuts

Ingredients for 1 servings:

• 125 g oat flakes, fine
• 55 g dark chocolate shavings
• 125 g nuts (cashew-peanut mix with honey and salt)
• 125 g chocolate with nuts
• 60 g flour
• 60 g whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• ¼ tsp cinnamon
• 115 g butter
• 100 g sugar
• 105 g cane sugar or brown sugar
• 1 tsp vanilla extract
• 1 tsp spirit vinegar
• 1 large egg(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 11 minutes; Total time approx. 1 day 41 minutes

Preheat the oven to 190°C (top and bottom heat), line baking sheets with paper or a silicone mat. Grind the oats in a food processor and mix with the chocolate shavings. Chop the chocolate and nuts. Mix the flours with the baking powder, baking soda, cinnamon, and salt. In a bowl, cream the butter with the sugars until creamy. Add the egg and mix, then briefly stir in the vinegar and vanilla extract. Now stir in the oat mixture first, then the flour mixture. Finally, stir in the nuts and chocolate pieces, then mix everything thoroughly with a spatula. Using a teaspoon, scoop out pieces of dough, shape them into balls, and place them on the baking sheet. Bake on the middle rack for about 10-11 minutes. Leave on the baking sheet for one minute, then let cool on a wire rack. You can also use just 120g of plain flour instead of the mixture. Instead of the cashew peanut mix, you can also use roasted and salted peanuts and cashews, or half mixed, half roasted and salted. You can also use white chocolate shavings instead of the dark chocolate. They taste better if they’ve been able to sit in the tin overnight.