How delicious and tasty these crunchy cookies are! They are easily prepared by mixing the ingredients and are perfect for those who hate using rolling pins and various cutters. Here you’ll just need a spoon. Ideal for munching at any time of the day. The downside is that they are not light, unfortunately. Even worse is that, even though they are not light, I couldn’t stop eating them. Darn!
Other cookies to make without a rolling pin:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 18 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Crunchy Cookies
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg (medium)
- 1/2 cup rolled oats
- 3.5 oz white chocolate
- 3.5 oz milk chocolate
- 3.5 oz hazelnuts
- Half teaspoon baking powder
- 1 pinch salt
Tools
- 1 Bowl
- Electric beaters
- 1 Spatula
- 1 Sieve fine-mesh
- 2 Baking trays
- Parchment paper
Preparation of Crunchy Cookies
Place the butter in pieces in a large bowl and let it soften at room temperature. Alternatively, you can microwave it for a few seconds. Be careful, though, not to melt it.
Coarsely chop the hazelnuts: you can use a knife or a mezzaluna. I do not recommend a food processor because you might reduce them to flour. I used unpeeled hazelnuts, but peeled ones are fine too.
With a knife, also cut the two chocolates into small pieces.
Add the brown sugar to the now soft butter and work with the electric beaters until a cream is obtained.
Then add the egg and mix briefly with the beaters: sorry but I forgot to photograph this step. I was recording the video and got lost.
Add the flour by sifting it with the baking powder and a pinch of salt through a fine-mesh sieve.
Then add the rolled oats.
Finally incorporate the two chocolates and the hazelnuts.
At this point, scoop spoonfuls of dough and place them on 2 trays lined with parchment paper to form the cookies. Keep them spaced apart because they flatten and spread during baking.
Bake the crunchy cookies in a preheated convection oven at 340°F for 15 minutes. Convection allows you to bake both trays at the same time. Alternatively, use static at 355°F for the same time, inserting one tray at a time.
Remove them from the oven and let them cool completely before touching them. They are very soft just out of the oven; they harden as they cool. Enjoy! Paola
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