- 115 g Unsalted butter
- 150 g Sugar
- 140 g Wheat flour
- ½ Teaspoon ground cinnamon
- ½ Teaspoon of baking soda
- ½ Teaspoon baking powder
- ½ Teaspoon fine salt
- 1 Egg
- 1 Teaspoon vanilla
- 120 g Oat flakes
- 80 g Chopped almonds
- Preheat the oven to 180°C. Prepare a baking pan with waxed or silicone paper. Set aside.
- Put in a bowl the butter, sugar and egg mix well. add the baking soda, baking powder, salt, vanilla, cinnamon, wheat flour and mix.
- Add the oats and chopped almonds, mix well. Cover with plastic wrap and refrigerate for 30 minutes.
- Form 24 balls and arrange them on the baking sheet leaving a space of 4 cm between each cookie.
- Bake for 15 minutes (180°C). Remove from the oven, let cool on a wire rack completely and enjoy.
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