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With the cold weather setting in, I’m constantly craving little yummy things that bake in the oven and give off a comforting smell in the house. These little cakes are halfway between cookies, scones (American) and flapkacks. No flour, no egg, just oatmeal, white chocolate chips and dried cranberries: you almost don’t feel guilty! And with a little butter and cream (we are on my blog after all!! ), you get cakes that hold together. I put them together a bit randomly, but I’m posting the recipe because I know it will interest many of you!
Recipe for 9 large cookies:
-250g of oatmeal (I used Quaker Oats)
-30g of almond powder
-1/4 teaspoon baking powder
-85g of white sugar
-50g of semi-salted butter
-115g of full cream
-1/2 teaspoon liquid vanilla
-110g of white chocolate chips
-75g of dried cranberries
Mix the almond powder, brown sugar, baking powder and oatmeal.
I took the Quaker Oats brand. I want to specify this because if we take large oatmeal, their capacity of absorption will be different and the proportions will not be the same.
Add the soft semi-salted butter and mix again. I use the “K” on my kitchenaid.
Add the full cream and liquid vanilla.
Mix until well incorporated. The more you mix, the more homogeneous the dough becomes: the oatmeal hydrates. Feel free to stir for 2-3 minutes.
Add the dried cranberries and white chocolate chips.
Mix again for one minute.
Divide the dough into 9 or 10 well rounded balls.
Then flatten them with the palm of your hand.
Bake for 35 minutes in a preheated oven at 170°C.
It’s ready!
Store them well in an airtight box!
