We should say “bake cookies,” but that’s less fun.

The better the quality of the ingredients, the better the cookies will taste and the healthier they will be.

Preheat your oven to 160°C (320°F) using fan-assisted mode. If using traditional heating, preheat to 180°C (350°F).

Mix 100g of butter cut into small pieces, 20g of raw cane sugar, and 1/4 teaspoon of salt. Add one egg and mix vigorously or with an electric hand mixer or in a stand mixer at maximum power or beat by hand (I use a Kenwood Kmix with the hook).

Add and mix 40g T80 wheat flour, 40g type 1050 spelt flour, and 20g T110 rye flour and a teaspoon of baking powder. Whisk together to form a homogeneous dough. Add then stir in 100g flaked oats (preferably fine and/or wholemeal) and 100g of chocolate chips.

Using spoons or an ice-cream scoop or your hands, form the dough into 9 equal-sized balls. Place each ball onto a baking sheet lined with parchment paper. Gently flatten each ball slightly.

Bake for 18 min in the middle of a hot oven. Cool on the baking sheet.

Cookies aux flocons d’avoine (biscuits rapides) – Swiss Milk: https://www.swissmilk.ch/fr/recettes-idees/recettes/SM2022_DIVE_02/cookies-aux-flocons-davoine-biscuits-rapides/

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