Autumn Cookies

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Pre-soften the butter to room temperature.

2. STEP 2

   

   Mix flour, spices, salt and baking soda in a separate bowl. Grind oatmeal in a blender or mixer. Here it’s to taste, I like it when the end result is oatmeal; someone might prefer a more granular composition.

3. STEP 3

   

   Beat butter and sugar until cream forms. Add eggs and vanilla extract (vanillin can also be substituted). Stir until smooth.

4. STEP 4

   

   In one large bowl, mix the above ingredients, adding dried cranberries, coconut flakes, pumpkin seeds and chocolate chips. If you don’t like something, you can exclude any ingredient by increasing the amount of any other. Leave the finished dough in the refrigerator for 45 minutes. If the dough sits in it for more than 3 hours, you should leave it at room temperature for 30 minutes before baking. By the way, the shelf life of such a test is 4 days.

5. STEP 5

   

   After cooling, the dough can be rolled out, or immediately broken off from the total mass, 2 teaspoons per cookie and rolled into balls. Line a baking sheet with parchment paper. Place the balls on a baking sheet at a distance of approximately 5 cm from each other and press them down slightly. Bake for 13-14 minutes in a preheated oven at 350 degrees. The center will look quite soft.

6. STEP 6

   

   Remove the finished cookies from the oven and let cool for 5 minutes. While the cookies are still warm, you can press a few chocolate chips onto the top.