My husband loves my oatmeal cookies. He can eat them
by the dozen. A few weeks ago my Mom was visiting and she loved them too; ate
over a dozen in 4 days. This was the first time I though the future may hold
some tension between the two. The battle of the “Oatmeal Cookie”.
Though truly they are great as a snack or for
breakfast with milk, they’re filled with all the healthy goodness of oats and
dry fruit. You can pretty much use any dry fruit you like: walnuts, raisin,
cranberries, almonds, hazelnuts, cashews, I sometimes throw in some chocolate
chips try dark or milk.
Once I made the batter ahead of time and left it in the
refrigerator. Popped them in the oven and voila freshly baked cookies in 15 minutes.
Ingredients
1 cup (110
grams) walnuts/ almonds/ cashews toasted.
200 grams
butter at room temperature
1 ¼ cup light
brown or white sugar
1 large eggs
1 ½ teaspoon vanilla
essence
3/4 cup all
purpose flour
1/2 teaspoon baking soda
1/2 teaspoon
salt
1/2 teaspoon
ground cinnamon
1 teaspoon
orange zest
3 cups rolled
oats
1 cup dried cranberries/cherries/ raisins or 1 cup
white/dark chocolate chips
Lets get baking
Preheat oven to 170 degrees C and line baking tray
with baking paper.
1. Beat the butter and sugar until creamy and smooth
(about 2 - 3 minutes). Add egg, vanilla and orange zest. Beat till
incorporated.
2. In a separate bowl, whisk together the flour,
baking soda, salt, and ground cinnamon. Add the flour mixture to the egg and
butter mixture and mix well.
3. Add nuts, oats, and cranberries, cherries and or
chocolate chips.
4. Shape cookies with your hand and place them on the
baking tray. Make sure to keep a two-finger gap between each cookie. Bake the
cookies for 15 minutes. The sides should turn brown.
5. Let the cookies cool on a wire rake. Once cool
chomp away.
