Chocolate Oat Cakes (Scotland)
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cup
All-Purpose Flour1 cup
Wheat Germ1 tsp
Ground Cinnamon1 tsp
Salt (fine)3 cup
Sugar2 large
Egg YolkDirections:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet
4
Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner
5
Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl
6
With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes
7
Add the egg yolks and beat together
8
Add dry ingredients and mix until just combined
9
Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts
10
(Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts
11
) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster)
12
Transfer cookies to a rack to cool
13
Serve