25 Minutes

For about 35 cookies:
oat flakes, 10 oz
pastry flour, 1 cup
brown sugar, 2/3 cup
butter at room temperature, 1 stick 2 tbsp
hazelnuts, 3,2 oz
egg, 1 whole
dried fruit (raisins, cranberries, blueberries etc.), 2,5-3 oz
cinnamon, 1 tsp
vanilla extract, 1 tsp
baking soda, 1/2 tsp
a pinch of salt


In a bowl mix softened butter with brown sugar until smooth and creamy. Then, add the egg and vanilla extract.
In another bowl combine the oats, previously roughly chopped, with flour, baking soda, salt and cinnamon.
Stirthese dry ingredients using a spoon, then add them to the wet ingredients in two steps.
Add chopped hazelnut tis and raisins (or other dried fruits), mix well for a few minutes then shape the cookies, taking 1 oz of dough at a time. Roll into balls and lay the cookies on the baking sheets, 2 inch apart from one another. Wet your hands and flatten the cookies using your fingers, about 1 cm thick.
Bake cookies in a static and preheated oven to 360° F for 14-15 minutes, until lightly golden brown edges but soft center. Before serving, let the cookies cool completely on a wire rack.

Thanks to: Le Codette