This cake is absolutely delicious. You know, such an obvious good cookie that you should always always have ready in an airtight jar in the pantry.
I made 20 big cakes but if you want more, in smaller formats, it works well with it. Just remember that the smaller your cookies, the shorter the time they need in the oven.
Ingredients:
300 g butter (dairy free margarine for dairy free / vegan)
2 cups powdered sugar
2 teaspoons vanilla sugar
6 dl oatmeal (pure oat / gluten-free oatmeal for gluten-free)
3 dl wheat flour (the same amount of gela’s gluten-free flour mix or 3.5 dl of fine gluten-free flour mix for gluten-free)
1 teaspoon of deer horn salt
200 g milk chocolate (coarsely chopped or chocolate buttons) (vegan chocolate for milk-free / vegan)
Do this:
Set the oven to 175 degrees (upper and lower heat). Cover two plates with baking sheet paper.
Stir together cream, butter sugar and vanilla sugar in a bowl.
Add the rest of the ingredients, except the chocolate and work together just until it becomes a dough.
Add the chocolate and work together just until the chocolate is evenly distributed in the dough.
Divide the dough into 30 pieces and roll into balls or scoop up with a glass scoop. Have proper space between the balls as they float in the oven.
Press each ball a little lightly with a fork.
Bake the cookies in the middle of the oven for 15-20 minutes or until they have a nice golden brown color on the edges. However, they should still be soft in the middle when they have just come out of the oven.
Allow the cookies to cool completely on the plate before serving or storing in a jar.
