Urmeli's good-mood cookies for the whole year

Ingredients for 1 servings:

• 300 g chocolate
• 160 g flour
• 150 g oat flakes, wholegrain
• 50 g coconut flakes or ground nuts, almonds
• ½ tsp baking soda
• ½ tsp baking powder
• 150 g butter, soft
• 30 g spread (cream toffee spread)
• 90 g sugar
• 90 g brown sugar
• 1 packet of vanilla sugar
• 15 drops of vanilla flavor
• 1 tsp, smothered cinnamon
• 1 pinch of clove powder
• 1 pinch of salt
• 2 m.-sized eggs

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 35 minutes

Put a smile on everyone’s face!

Preheat the oven to 175°C (top/bottom heat). Line 2 baking sheets with parchment paper. In a bowl, combine the flour, baking powder, and baking soda. Chop the chocolate into small cubes. In a separate bowl, combine the chocolate, nuts, and oats. In a large bowl, cream together the softened butter with the spread, sugar, brown sugar, vanilla sugar, vanilla flavoring, cinnamon, cloves, and salt. Beat in the eggs one at a time. Stir in the flour mixture in 2 batches, then add the chocolate-nut-oat mixture and mix well again with a spatula. Using 2 teaspoons, place walnut-sized mounds (slightly smaller) onto the baking sheet and bake on the middle rack for 12-15 minutes. Meanwhile, line the second baking sheet and add it when the first is done. The cookie dough yields approximately 3 1/2 baking sheets. Leave the cookies on the baking sheet for a moment, then let them cool briefly on a wire rack. Store in a cookie tin and let them cool for a day, ideally. The type of chocolate is up to you; I prefer nougat or coconut chocolate. They’re also delicious with nuts, but I personally find them most aromatic with coconut flakes.