220 g butter, softened at room temperature
2 dl Dansukker Brown Sugar Dry
1 dl Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
2 1/2 dl plain flour
8 dl porridge oats
1/2 tsp bicarbonate of soda
150 g chopped chocolate
2 dl sunflower seeds
2 dl raisins or cranberries
2 tsp cinnamon
Beat the butter and sugar until light and fluffy; add the muscovado sugar and mix well. Add the egg. Mix together the flour, cinnamon, vanilla sugar and bicarbonate of soda. Add to the egg mixture and mix until smooth.
Add the porridge oats, sunflower seeds, raisins and chocolate.
Spoon small mounds of the mixture onto a parchment-lined baking sheet. Bake the cookies for about 12 minutes at 175 °C. They should be slightly soft when you take them out of the oven. Leave the cakes to cool on the baking sheet for a short time and then transfer to a wire rack to cool completely.
Now it is time to enjoy these delicious cookies.
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