If your cookie kind is the cakey kind, you are gonna love these. They are soft, moist, packed with flavour and, hence, irresistible. Don't forget to offer some - cookies are meant to be shared!
(This post was edited on the 11th of June, 2015. Some text was added but everything else remains the same, including the recipe)
Last Christmas, I decided to make a batch of cookies to give as a gift to everybody in the family.
The first batch didn't last long.
First, because the ingredients and the batter are amazing and you'll feel like eating it as a dessert without baking. Second, because the freshly baked cookies are just irresistible! My brothers, my parents and I liked them too much, so I had to make another three batches to fulfill my need for gifts!
bolachas tenras de chocolate, avelã e aveia.
feitas a olho.
90g de manteiga
220g de açúcar amarelo fino
270g de farinha
1 colher de chá de fermento
2 colheres de sopa rasas de iogurte de baunilha
100g de avelãs, picadas
60g de chocolate negro com 70% de cacau, picado
60g de chocolate de leite de boa qualidade, picado
30g de flocos de aveia
Pré-aquecer o forno a 220ºC.
Numa taça grande, bater a manteiga com o açúcar. Incorporar os ovos e o iogurte e por fim a a farinha e o fermento.
Incorporar os chocolates picados, a avelã e a aveia.
Usando duas colheres, ou uma colher de gelado, formar pequenas bolas de massa. Colocar sobre um tabuleiro de forno forrado com papel vegetal, deixando cerca de 5 cm entre elas.
Levar ao forno até estarem douradas.
chocolate-hazelnut-oat cakey cookies.
made from scratch.
220g light brown sugar
1 tsp baking powder
2 scant tbsp vanilla yogurt
100g peeled hazelnuts, chopped
60g good quality dark chocolate, 70%, chopped
60g good quality milk chocolate, chopped
30g rolled oats
(the first steps may also be done using the hands)
Pre-heat the oven at 220ºC.
In a large bowl, cream the butter with the sugar. Add the eggs and yogurt and combine. Mix in the flour and baking powder.
Fold in the chopped chocolate, hazelnuts and oats.
Using two spoons or an ice-cream scooper, shape small balls of dough. Place them onto a baking tray, lined with parchment paper, leaving some 5 cm between them.
Bake until golden.