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These are deeeelicious! The recipe can be adapted to include peanuts, dried cranberries, chocolate chips etc etc according to taste, but the oats give a lovely chewy texture and they keep for days…also if you think about it it’s basically just a bowl of porridge in cookie form. hello breakfast

Ingredients (makes around 10 medium sized cookies)

  • 1/2 cup softened butter
  • 2/3 cup brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tbsp honey
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup oats
  • 3/4 cup raisins
  • 1/2 cup walnuts

Method

  1. Preheat oven to 175°
  2. In a large bowl cream together the butter, sugar, egg, honey and vanilla extract. Don’t worry if you’re left with wee lumps of butter – I’m hoping it’s supposed to look like this too 😛
  3. In a separate bowl mix together the flour, baking soda, cinnamon and salt.
4. Add one to the other and stir until left with a thick sticky mixture, then add oats, raisins and walnuts.
5. Chill dough in fridge for 10 minutes.
6. Line a baking sheet with parchment paper and arrange cookies app. 2 inches apart. You can make them whatever size and thickness you want.
7. Bake them for 10 to 12 minutes (keep an eye on them towards the end) and take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. (as you can see below 2 didn’t survive the trip from sheet-rack…don’t turn your back with someone else in the kitchen, wee guys never stood a chance)

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