White and Dark Chocolate Chip Cookies with Cranberries

Ingredients for 1 servings:

• 250 g spelt flour type 1050 or type 630 or mixed
• 1 tsp, leveled salt
• 1 tsp, leveled baking soda
• 100 g oat flakes, flower-soft
• 80 g wholemeal spelt flour
• 1 tbsp cornstarch
• 250 g butter, soft
• 170 g sugar
• 1 tbsp syrup, e.g. E.g. sugar beet, coconut blossom, maple syrup
• 2 eggs
• 1 tbsp vanilla sugar
• 100 g white chocolate
• 100 g dark chocolate
• 100 g cranberries, dried

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 59 minutes

approx. 30 pieces

Preheat the oven to 160°C fan/convection oven and have about 2-3 baking sheets ready. Chop the chocolate into fairly fine pieces and set aside. Chop any particularly large cranberries and set aside. Mix the wholemeal flour, oats, and cornstarch and set aside. In a large bowl, cream the butter until light and fluffy, using a food processor for best results. Then add the sugar, vanilla sugar, and syrup and mix everything until a nice, soft mixture forms. Now beat in the eggs one at a time and continue beating for about 3 minutes. Sift the light spelt flour onto this mixture. Add the salt and baking soda and mix everything together well (this can be done using a food processor). Then add the prepared wholemeal flour, oats, and starch mixture and mix it into the batter. This may require some manual work, but it depends on the food processor. Finally, fold the chocolate and cranberries into the batter. Now take about 2 tablespoons of the dough and form them into lumps; you can also use an ice cream scoop. Place the lumps on the baking sheet, not too close together, and do not press them flat. You don’t have to bake them all at once; they can be baked one after the other. Place the cookies in the hot oven for about 11-14 minutes; they should be very lightly browned. Let the cookies cool completely. This way they will be slightly crispy on the outside but still soft on the inside. Tip: You can vary the chocolate and cranberries; use only white or only dark chocolate, less chocolate, more cranberries, depending on your taste. This mixture makes 30 cookies.