Oatmeal cookies

Oatmeal cookies

On the left: the plain cookies; in the middle: the chocolate filled cookies; on the right, the coconut cookies

For our family Easter rendez-vous tomorrow, I baked three varieties of oatmeal cookies: plain, with coconut and with chocolate filling. The dough is the same for all of them.

140g of salted butter

240g of brown sugar

100g of wheat flour

150f of oat flakes

2 eggs

1 1/2 tea spoons of vanilla flavoring

Start by preheating the oven to 180ºC.

Beat the melted butter and the sugar with the whisk. Add the flour, the oat flakes, the eggs and the vanilla flavoring.

Cut a sheet of baking paper and sprinkle it with a bit of flour. Then use two tea spoons to shape the cookies on the paper: make a small ball (the size of the spoon) and spread the dough so it makes a thin circle. The thinner you make them, the crispier and the moister the cookies will get.

For the coconutly ones separate the amount of dough you want to use and add about a table spoon of grated coconut. Mix it with the same spoon.

For the chocolate filled cookies, make small circles on the baking paper, just like you did for the plain cookies. Melt 4 to 6 squares of cooking chocolate and spread a small amount of it on each cookie circles. Then cover each of them with another tea spoon of dough.

Place it in the oven for approximately 10 to 15 minutes.