Barberry Oatmeal Chocolate Cookies

T.G.I.C.F.! Thank God it’s Cookie Friday!

Before you even start complaining…. ;) YES – on the pictures are no barberries. What you can see are cranberries. 

You might ask why…? Well, the explanation is quite easy…

I bought a package of barberries – here in Germany they are called “Berberitzen” – in a supermarket around the corner. I thought it could be interesting to use them for baking even though I have never used them before. I do that often ;) I go through a supermarket and see stuff and think “Hmmm nice! I could use that for… no idea, but let’s buy it and let’s see” ;)

Anyways – I bought them, made these cookies with the whole package and forgot to keep some of the berries for pictures. Unfortunately my supermarket ran out of barberries and none of the other stores around had them. So I decided  to use cranberries for the pictures, because they look similar. They are just bigger ;)

So you might want to know something about these cookies now ;)

Well.. there are barberries (with loads of vitamin c) in it, rolled oats (fiber and nutrients) and chocolate (happiness). Since all of these ingredients are “good” ingredients, you can basically say these cookies are “healthy” ;) 

Oh and btw. – you can make these cookies with cranberries too :)

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

• English
• Deutsch

1. In a large bowl beat the butter with the sugars until fluffy. Add the vanilla extract and the eggs one after another and beat on high speed until well combined.

2. In a small bowl mix flour, baking powder, cinnamon and salt. Add to the butter mixture and mix until just combined. Add the oats, barberry and chopped chocolate and fold in. Place in the fridge and let cool down for about 20 minutes.

3. Preheat the oven to 350˚F (175°C). Prepare two baking sheets with baking parchment. Place small amounts of dough onto the baking sheets with enough space inbetween. Bake for 10-12 minutes or until golden brown on the edges. Take out of the oven and let cool slighly on the baking sheets before transferring to a cooling rack and letting them cool down completely.

1. Die Butter mit den beiden Zuckersorten luftig aufschlagen. Vanille Extrakt zugeben und die Eier eins nach dem anderen gut unterrühren.

2. In einer kleineren Schüssel das Mehl mit Backpulver, Zimt und Salz vermischen. Zur Schüssel mit der Butter zugeben und kurz verrühren. Haferflocken, Barberitze und die gehackte Schokolade unterheben. Den Teig für etwa 20 Minuten in den Kühlschrank stellen.

3. Den Ofen auf 175°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen. Kleine Mengen des Teigs auf die Backbleche geben – dazwischen genug Platz lassen. Für 10-12 Minuten Backen – die Ränder sollten leicht braun geworden sein. Aus dem Ofen nehmen und kurz auf dem Blech auskühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.

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Here is a version of the recipe you can print easily.

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Barberry Oatmeal Chocolate Cookies

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• Author: Bake to the roots
• Prep Time: 40
• Cook Time: 12
• Total Time: 60
• Yield: 30 1x

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Ingredients

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• 1 cup (115g) butter, at room temperature
• 1/2 cup (100g) brown sugar
• 1/2 cup (100g) muscovado sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 1 1/2 cups (200g) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 2 cups (140g) rolled oats
• 2 cups (100g) barberry
• 3.5 oz. (100g) semi-sweet chocolate, chopped

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Instructions

1. In a large bowl beat the butter with the sugars until fluffy. Add the vanilla extract and the eggs one after another and beat on high speed until well combined.
2. In a small bowl mix flour, baking powder, cinnamon and salt. Add to the butter mixture and mix until just combined. Add the oats, barberry and chopped chocolate and fold in. Place in the fridge and let cool down for about 20 minutes.
3. Preheat the oven to 350˚F (175°C). Prepare two baking sheets with baking parchment. Place small amounts of dough onto the baking sheets with enough space inbetween. Bake for 10-12 minutes or until golden brown on the edges. Take out of the oven and let cool slighly on the baking sheets before transferring to a cooling rack and letting them cool down completely.

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Notes

• Happy crumbling!