{"id":1807,"date":"2015-10-29T13:53:39","date_gmt":"2015-10-29T12:53:39","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1807"},"modified":"2019-12-26T17:01:15","modified_gmt":"2019-12-26T16:01:15","slug":"cookies-aux-flocons-davoine","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cookies-aux-flocons-davoine\/","title":{"rendered":"Oatmeal cookies"},"content":{"rendered":"

Oatmeal cookies<\/h1>\n

\"Cookies<\/a><\/p>\n

l Switch language for recipe in French l<\/strong><\/span><\/p>\n

Cookies are from the United States. They are so many cookies: chocolate chips, walnuts, almonds, oatmeal, 3 chocolates, smarties … I’m a fan of a tea room in Grenoble offering a multitude of cookies, muffins and scones whose name is “Adelaide Cookies”. If you spend a day in Grenoble, capitale of the Alpes, stop into this shop with exquisite flavors! I tried to reproduce one of their oatmeal and chocolate chips cookies. The particularity of these cookies is that they should not be flat but thick (hence the difficulty of the recipe, because the butter melts and spreads under the effect of heat!), Then they are crunchy on the outside and soft inside. <\/span><\/p>\n

Try it, this recipe is not easy to master! For me, this time was not the best (oven change!) but was not the worst either. Do not worry, whatever happens they will always be excellent!<\/span><\/p>\n

Oatmeal cookies<\/h4>\n

For 9 cookies<\/p>\n

Preparation time: 5 min, Cooking time: 10 min<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n