- flour - 1 1/4 Cups
- baking powder - 3/4 Teaspoons
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- oat flakes - 1 1/4 Cups
- toasted pecans - 1 cup
- dried cherries - 1 cup
- bitter chocolate - 120 grams
- softened butter - 12 Art. spoons (1 sticks)
- brown sugar - 1 1/2 cups
- big egg - 1 piece
- vanilla extract - 1 teaspoon
1. Preheat the oven with a stand in the upper and middle position to 175 degrees. Fold 2 large baking trays with parchment paper. Chop the bitter chocolate into pieces to make about 3/4 cup. Mix the flour, baking powder, soda and salt in a medium bowl. In a second medium bowl, mix oatmeal, large-sliced cherries, nuts and chocolate. 2. Mix the butter and sugar at a medium speed with a mixer for 1 minute. Add the egg and vanilla extract, continue to whisk at an average speed of about 30 seconds. Add flour mix and whisk at low speed for about 30 seconds. While the mixer is working, gradually add the chocolate-nut mixture and mix with a rubber spatula until all the ingredients are evenly distributed over the dough. Divide the dough evenly into 16 parts, roll out the balls about 5 cm in diameter. Lay out 8 balls on each baking sheet about 6 cm apart. Hands gently press down each ball to a thickness of 1 cm. 3. Bake the cookies for 12 minutes, then turn the baking plates and swap them. Continue to bake for 8 to 10 minutes. With the finished cookie, the edges will be crispy, and the center should still remain soft. Allow to cool on a baking sheet on the grate for 5 minutes, then put the cookie on the grate with a spatula and cool to room temperature.
Servings: 8