One word…oats, I love oat cookies. I could eat them day after day after day, just one bite sends me in a frenzy and makes me want more. I’m addicted, which is why I try not to make them that often but in some respects I should make them often because they are just so delicious and everyone needs a daily dose of deliciousness right?!
I’ve made a couple of cookie recipes now from Baked – New Frontiers In Baking and I really their style of cookie baking. You make up the cookie dough, chill it in the fridge for a minimum of 6 hours (I chill mine overnight) then you just bake away and you end up with the most fabulous cookies.
Thick, chewy and soft centred is how I like my cookies and with these cookies that’s exactly what you get. The oats crisp up a little on the outside whilst remaining soft, smack bang in the centre. I changed the recipe a little bit from the Baked version, instead of using sour cherries and walnuts, I took a look in my baking box and used white chocolate, roughly chopped into chunks and I also used some Golden Oreos which I quartered. These go really well together and the white chocolate is imparts such a creamy flavour on this heavily spiced oaty treat.
I’m well aware it’s summer and our summer time cookies aren’t supposed to be cosily spiced but if you take a look outside my window right now you’ll forgive me for thinking it’s not autumn. It’s cold and pouring with the rain so I think a nice warmly spiced cookie is perfectly in order.
Oat cookies always suit spices such a cinnamon and nutmeg, using whole nutmeg instead of already ground nutmeg makes a world of difference. Despite these cookies containing more cinnamon than nutmeg, you can still taste and even smell the nutmeg as grating it from its raw state gives you a ton more flavour. If you’re looking for a relaxed oatmeal cookie recipe then you definitely give this a try. As well as being easy and great to plan around they are insanely delicious. Need I say more.
White Chocolate & Golden Oreo Oat Cookies
- 180 grams Plain flour
- 1 teaspoon Bicarbonate of soda
- 1/4 teaspoon Maldon sea salt
- 2 teaspoons Cinnamon
- 1 teaspoon Freshly grated nutmeg
- 225 grams Unsalted butter room temperature
- 250 grams Dark brown muscovado sugar
- 50 grams Caster sugar
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 250 grams Oats
- 220 grams White chocolate roughly chopped
- 110 grams Golden Oreos quartered
In a large bowl combine the flour, bicarb, salt, cinnamon and nutmeg, set aside.
In the bowl of a free-standing mixer fitted with a paddle attachment cream together butter and both sugars until smooth, scrape the bowl down with a spatula. Add the eggs, one at a time mixing well between each addition and scraping down the bowl before adding the next. Add the vanilla and mix briefly.
Add 1/2 the flour mixture and mix for 15 seconds then add the remaining flour and mix until just incorporated. Scrape down the bowl with your spatula and add the oats mixing until just combined. Add the white chocolate chunks and Oreos and mix again until just combined.
Transfer the cookie dough to a clean bowl, cover with clingfilm and place in the fridge for a minimum of 6 hours. I tend to leave mine in their overnight.
Pre-heat the oven to 170C (and line two baking trays with parchment paper. Using a dessert spoon, spoon spoonfuls of cookie dough and roll them in your hands to make a ball shape. Place on the baking tray and using the palm of your hand, gently press down to form a disc. Bake for 12-14 minutes or until golden brown. Do not over bake as these harden and they cool down.
- These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.
- The cookie dough will last a maximum of 6 days in the refrigerator
- Recipe adapted from Baked - New Frontiers in Baking by Matt Lewis and Renalto Poliafito