After my one week baking hiatus, a sudden oat cookie craving came over me (can I keep blaming pregnancy hormones for these cravings?) and I found this extremely highly rated recipe online. I have made different kinds of oat cookies before and it’s hard to go wrong with them. I knew we’d have all the ingredients on hand, perhaps with a little tweaking. And I knew these would be good… but they were actually amazing! My version contains almonds and I promise you they add something wonderful to both the taste and texture of these cookies. I have stored the miraculously-as-yet-uneaten cookies in an airtight container, and they still prove to be fabulous day after day as I go back for more. About a third of the cookie dough I froze (isn’t cookie dough awesome like that?) in an airtight container, so that when we have a last-minute guest, we’ll have freshly baked cookies in less than 15 minutes. This basic dough would be fabulous with any variety of dried fruit/nut/chocolate combinations. I am thinking about an M&M’s version already. Gah! Somebody stop me!
PERFECT CHEWY OAT, RAISIN & ALMOND COOKIES
Prep Time: 15 Min, Cook Time: 11 Min, Makes: approx. 36
5 dl organic all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
250 g unsalted butter, softened
2.5 dl caster sugar
2.5 dl dark brown sugar, firmly packed
2 large organic, free range eggs
2 tsp vanilla extract
7 dl organic oats (not instant)
3 dl raisins
100 g slivered almonds
- Preheat oven to 180°C.
- Mix flour, salt, baking soda and baking powder; set aside.
- Combine eggs, butter, vanilla and sugar with a mixer on low-speed.
- Increase speed to high to cream until fluffy and light in colour.
- Stir* the flour mixture into the creamed mixture until no flour is visible.
*Over mixing develops the gluten and will make the cookies tough
- Add the oats, almonds and raisins and stir to incorporate.
- Scoop out approx. 2 tablespoons of dough for each cookie. Place a few centimeters apart on a non-stick baking sheet covered tray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
*Recipe adapted from one by Cuisine Magazine
*Cookies keep well in an airtight container for at least a few days
*Cookie dough may be frozen for later use