| Time | Servings | Difficulty |
|---|---|---|
| 00:20 | 1 | Easy |
Introduction
To share
These Swedish Chocolate Oatmeal Cookies are irresistible. They are very inspired by those found on the shelves of the famous Swedish furniture brand. It’s really not much to do, you just need a little patience while the dough cools, I’ve already tried pressing and not waiting and it hasn’t been the same result at all . In short, I love these cakes and it’s also a tribute to one of my best friends who is called “the Swedish girl”.
1 serving makes about 20 cookies.
Ingredients
| 120 g brown sugar | |
| 100 g rolled oats | |
| 40g flour | |
| 80g butter | |
| 1 egg | |
| 1 tbsp runny honey | |
| 1 tsp baking powder | |
| 1 pinch salt | |
| 1 tsp liquid vanilla extract | |
| 150 g dark chocolate |
Instructions
|
1
|
Melt the butter in the microwave for a few seconds on medium power.
Place the oats, sugar and flour in the bowl of a mixer and mix lightly. |
|
2
|
In a bowl, add the melted butter, egg, salt, cinnamon, vanilla extract and the oat/sugar/flour mixture.
Mix with a spatula to obtain a homogeneous mixture. Cover the bowl and leave to rest for about 10 hours in the refrigerator. |
|
3
|
Next, line 1 or 2 baking sheets with parchment paper.
Preheat the oven to 190°C. |
|
4
|
Remove the bowl from the refrigerator and take small balls of dough (about 10g) by rolling the dough between the palms of your hands.
|
|
5
|
Arrange the balls of dough on the plate, spacing them out because they will flatten.
Bake for 5 to 6 minutes. The cookies should be colored on the outside. |
|
6
|
Place the cookies on a wire rack to cool and harden.
Then renew the shaping and cooking until the dough is used up. |
|
7
|
Melt the chocolate in the microwave on low/medium power.
Dip the most domed side of the cookies into the chocolate, slightly overlapping the other side. |
|
8
|
Let the cookies cool by turning them over.
To serve. |
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