Hi again. I have never really been fussed about making cookies and biscuits at home but after a pang for oats and porridge, I decided I should make an attempt. When I think of an oat cookies/biscuit, I think of the ones I used to get at primary school; the one that when you bite into it, your teeth crack with the hardness of the cookie but once you got use to the "crack", the cookie had a nice flavour. School matters aside, when it comes to cookies, for me, it needs to be soft and chewy and biscuits needs to be thin and crisp. These cookie are crisp around the edges and chewy and scrummy in the middle. Delish!
So... For the ingredients...
Measure out the butter, sugar and honey into the bowl of a free-standing mixer or a bowl with either an electric mixer or a wooden spoon with a lot of elbow grease and beat until lighter in colour and texture and fluffier.
Slowly, beat in the egg. This egg was freshly laid by Olive the chicken. The yolks are so golden compared to the ones in the supermarket. And they taste much, much better!
Right, enough of the heavy machinery, all you need is a spatula or wooden spoon. Add the oats to the eggy mix and beat until well combined and looking like a very lumpy cake mix.
Add in the vanilla, zest and vinegar. I think the vinegar cuts the sweetness of the cookies and makes the cookies chewy. It probably doesn't though! Sieve in the dry ingredients...
...and mix really well. Using a 1 tbsp measuring spoon and a knife, compact the cookie dough-like mixture into the measuring spoon. Scrape out the mixture onto a plate and repeat. You should now have two 1 tbsp heaps of dough on a plate. Using two clean hands, roll the the two heaps of dough together to make 1 ball of dough. Put on a lined baking sheet, spaced well apart and squish down slightly.
Bake and once done, leave to cool on the baking sheet for 2-3 minutes to firm up slightly and move to a wire rack to cool completely but they are delicious warm......yum....
Makes 16-18 cookies
- 75g Really soft butter
- 200g Soft light brown sugar
- 25g Runny honey
- 1 Egg, at room temperature
- 100g Traditional oats, not instant
- 1/2 tsp Vanilla extract
- 1/2 tsp White wine vinegar
- Zest of 1/2 small orange
- 125g Strong white bread flour. If you don't have any on hand, just use plain flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/2 tsp Grated nutmeg
- Preheat the oven to 180c/160c fan/gas mark 5 and line two baking trays with baking parchment.
- Beat the butter, sugar and honey together until light and fluffy. Gradually add the egg, a little at a time, beating all the time until very well incorporated.
- Using a wooden spoon or spatula, mix in the oats, vanilla, vinegar and zest. Beat until combined. Sieve in the rest of the ingredients and mix like mad until it comes away from the sides of the bowl.
- Using a 1 tbsp measuring spoon and a knife, compact the cookie dough-like mixture into the measuring spoon. Scrape out the mixture onto a plate and repeat. You should now had two 1 tbsp heaps of dough on a plate. Using two clean hands, roll the the two heaps together to make 1 ball of dough. Put this onto the lined baking tray and repeat until all of the dough is used up. Space the balls of dough well apart as they spread while baking. Squish down slightly to make the cookie 1 cm thick.
- Bake the cookies for 12-15 minutes in the preheated oven. Make sure to watch them carefully to make sure they do not burn. Try to bake the cookies slightly underdone, this will insure a chewy cookie. To see if the cookies are done, slide a palette knife underneath one of them; if the cookie moves freely, they are done. The cookies harden up while cooling.
- Take the cookies out of the oven and leave to cool on the trays for 2 minutes and transfer onto a wire to cool completely
The cookies can be stored in an air-tight container/jar for up to a week.