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.
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.
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