• 300g raw cane sugar
  • 175g wheat flour type 700
  • 170g softened butter
  •   50g egg (1)
  • 110g rolled oats
  • 140g ground, roasted hazelnuts 2-4mm
  • 110g bakers chocolate, in small pieces (e.g. Maracaibo Clasificado, 65%)
  •  50g chopped cranberries
  •   1/2 TL baking powder
  •   1/2 TL baking soda
  •   1/2 TL salt


  • Mix flour, baking powder, baking soda and salt together in a bowl.
  • In a different bowl, mix the rolled oats, cranberries, hazelnuts, and small pieces of chocolate.
  • Mix the softened butter and the sugar for 1 minute in a stand mixer until it becomes foamy and no visible pieces of sugar remain. 
  • Then mix in the egg at medium speed, subsequently beating for another 30-45 seconds. 
  • Reduce the speed to its lowest level and slowly mix in the flour mixture until well blended. 
  • Finally, manually mix in the fruit mixture.
  • Form the dough into rounds of c. 4cm each and place on a baking sheet with ample distance in between (c. 6-7 cm!!).
  • Flatten the dough rounds to c. 2.5 cm.
  • Bake the cookies in the middle oven rack c. 17-20 minutes (turn the sheet once at the halfway point). Bake the cookies until all are evenly baked, with firm edges but still soft in the middle!
  • After baking, let the cookies cool for 5 minutes on the baking sheet. Then transfer to a wire baking rack to let cool completely.