Tasty and slightly salty crunchy cookies. They disappear from the table so fast, it seems like they were not even there. Luckily they are easy to bake. If they run out, you can always bake new ones. They taste delicious with ice cold milk.
With this recipe you get 18 big cookies.
120 g of butter
80 g of sugar
180 g of brown unrefined cane sugar
120 g of flour
0,5 tsp of sea salt
1 tsp of baking powder
2 eggs
240 g of whole grain oat flakes
50 g of dried cranberries
60 g of cornflakes
Heat oven to 165 C.
Melt the butter and mix it with sugar. Add eggs one by one.
In the other bowl mix flour, baking powder and salt.
Add the flour mixture to the butter-sugar mixture. Stir it to equal dough.
Add oat flakes and cranberries and mix it to equal. At the very end, add cornflakes.
After adding cornflakes, mix the dough carefully so the cornflakes will not break.
Form the dough to 50 g balls and put them on the oven plate covered with baking paper. Squish the balls with hands or with bottom of the glass until they are flat. Leave a gap between cookies so they don't bake to one big cookie.
Put the cookies in the oven and bake for 25 minutes or until the cookies are light brown on the top. Take the cookies out of the oven and let them chill for 5 minutes on the oven plate.
Bon appetit!
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