It’s my partner Tom’s birthday and he always asks me to make him cookies instead of a cake. Sometimes I follow his wishes and sometimes I try to wow & woo him with I cake I think he will like or even love! This year I had planned to make to a Black Forest Gateau but as we decided to do a 9 hour road trip to Kanchanburi I reverted to the idea of travel proof cookies. I’ve called this post ‘mix ‘n match cookies’ as once you’ve made the basic oatmeal cookie dough you can put in whatever ‘extras’ you like. Favourites of mine are choc chip and cashews, raisins and cashews, white choc chip and macadamian nuts. This time I’ve made white choc chips and flaked almonds.
So what do you need?
- 125g (soft) unsalted butter
- 50-100g soft brown sugar (depending how sweet your ‘extras’ are)
- 1 free range egg (beaten)
- 1 tsp vanilla essence
- 150g plain (all purpose) flour (sifted)
- 1tsp baking powder
- A pinch of salt
- 150g porridge oats
- 200g of ‘extras’ (100g of chopped nuts & 100g of dried fruit or choc chips)
So what do you do?
Pre-heat the oven to 175 degrees C / 350 F. Then cream the butter and sugar together until light and fluffy. Next add the vanilla essence and egg and beat them in, followed by the flour, baking powder and salt. Then add the oats and ‘extras’ and mix them in to make a thick dough.
You will need two large baking sheets covered with baking parchment. Get about a tablespoon of dough and press it onto the baking sheet and keep doing this leaving a bit of space between each cookie. You should make about 20-24 largish cookies. Then press the dough down with the back of a fork to compact the dough a little.
Put them in the oven for 20-25 mins (changing shelves after 15 mins) until they are golden brown. Remove from the oven and leave on the trays for 5 mins before putting on a cooling rack. They make great gifts too!