Oatmeal-Caramel-Cookies

Name: Oatmeal-Caramel-Cookies
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 75 g soft caramel toffees; 125 g Butter or margarine; 100 g Sugar; 75 g demerara sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 250 g Flour; 50 g tender oats; 1 knife tip Baking Powder; 50 g Dark chocolate to decorate; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

75 g soft caramel toffees
125 g Butter or margarine
100 g Sugar
75 g demerara sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
250 g Flour
50 g tender oats
1 knife tip Baking Powder
50 g Dark chocolate to decorate
baking paper

Directions

1
Roughly chop the caramel. Beat butter, sugar, brown sugar, vanilla sugar and salt until creamy with the whisk of the hand mixer. Stir in eggs. Mix flour, oat flakes and baking powder, stir in portions. Stir in caramel sweet
2
Using 2 teaspoons, place about 30 piles of dough on 1-2 baking trays lined with baking paper. Press a little flatter (approx. 6 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, take out and let cool down on a cake rack for approx. 20 minutes
3
Chop the chocolate and melt it over a warm water bath. Decorate cookies with melted chocolate. Leave to dry
4
Waiting time approx. 20 minutes