Autumn Cookies

Step-by-step cooking

1. Step 1:

   

   Pre-soften the oil to room temperature.

2. Step 2:

   

   Mix flour, spices, salt and soda in a separate bowl. Grind the oat flakes in a blender or mixer. It's to my taste here, I like it when oatmeal turns out in the end, a more granular composition may suit someone.

3. Step 3:

   

   Beat butter with sugar until cream forms. Add eggs and vanilla extract (vanillin is also suitable as a substitute). Stir until smooth.

5. Step 4:

   

   In one large bowl, mix the above ingredients, adding dried cranberries, coconut chips, pumpkin seeds and chocolate drops. If you don't like something, you can exclude any ingredient by increasing the amount of any other. Leave the finished dough in the refrigerator for 45 minutes. If the dough stays in it for more than 3 hours, it should be left for 30 minutes at room temperature before baking. By the way, the shelf life of such a test is 4 days.

6. Step 5:

   

   After cooling, the dough can be rolled out, or immediately break off from the total mass of 2 teaspoons per cookie and roll into balls. Cover the baking sheet with parchment paper. Place the balls on a baking sheet at a distance of about 5 cm from each other and press them down a little. Bake for 13-14 minutes in a preheated 350 ° C oven. The center will look pretty soft.

7. Step 6:

   

   Take the finished cookies out of the oven and let cool for 5 minutes. While the cookies are still warm, you can press a few chocolate drops on top of them.