Monday, 25 March 2013
A couple of months back my friends and I had a meet up where someone brought these gorgeous chewy, oaty and hazelnut cookies.
They didn't look so appealing but once we all tasted them.. We basically went nuts!!!!
I have never tasted anything non-chocolately as amazing as these cookies!
As soon as I got the recipe, I quickly started baking a batch. Trust me, one batch is NOT enough!!!
Fresh out of the oven with only a couple of minutes for them to cool down.. The taste tester was sold!!
Wondering whether we were the only ones so crazy for these cookies, I packed a couple for my parents and passed them along. The reason for my uncertainty was that- there isn't any chocolate in these.. How can they be so good??
Yup they too fell majorly in love!!
I then baked another batch because I was so happy :-)
.. And then another to take to the family in London!! I was soo happy to see them.. From the oldest of 70 years to the youngest of 12- go crazy for these!!!
It was sooo worth the effort!!!
Here's the recipe..
Go bake them NOW!!!
100g undated butter, softened
200g soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
1 tbsp runny honey
125g self-raising flour, sifted
125g jumbo porridge oats
Pinch of salt
A little milk if needed
-Preheat the oven to 190C/375F/Gas 5. Toast the nuts on a baking sheet for 5 minutes.
-Once toasted, rub with a clean tea towel to remove most of the skins.
-Roughly chop the hazelnuts and then set aside.
-In a bowl, cream together the butter and sugar with an electric whisk till smooth.
-Add the egg, vanilla extract and honey. Beat well until smooth once more.
-Combine the flour, oats and salt in a separate bowl, and stir to mix.
-Stir the flour mixture into the creamed mixture and beat until very well combined.
-Add the chopped nuts and raisins and mix until evenly distributed throughout.
-If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.
-Line 2 or 3 baking sheets with parchment and roll the dough into walnut sized balls.
-Flatten each ball slightly, leaving plenty space between them.
-Bake in batches for 10-15 minutes until golden. Cool slightly, then move to a wire rack.
-Leave to cool completely before serving.
You can find the recipe here.