Crunchy Oat Cookies and Guilt Free Chocolate Chip Cookies.
As you probably noticed I do a good deal of baking. So my favourite recipes are those which take the least time and the result is delicious. I came across these ones on a sheet from the National Dairy Council many years ago. They of course are promoting butter. So pleeeeease do not attempt this with anything but. I have doctored the ingredients somewhat so now the recipes are mine all mine. The guilt-free refers to the fact that they have oats in them. Come on, any excuse to feel good about gorging on butter and sugar (unrefined brown!) Now, while we are on the subject of chocolate, there is something you should know. Your baking will taste as cheap as the chocolate you use. Therefore I forbid you to use “cooking chocolate”. It is not chocolate. It is oil and flavourings and that’s about it. If nothing else at least use Cadburys or Bourneville. But the best is chocolate with at least 52% cocoa fat. If you really insist on milk chocolate use either the aforementioned Cadburys (hard to melt without clagging) or a milk chocolate with a minimum of 30% cocoa fat. If you are going to indulge you might as well be sure to do it in style. Enjoy……
Crunchy Oat Cookies, what you need:
spelt flour (you can use plain flour, but remember spelt is an excellent source of protein)
150g of whole oats
150g of unrefined brown sugar
150g sliced almonds
1 x teaspoon baking powder
2 tablespoons honey
What you do:
Melt the butter and add the honey. Sieve the flour and baking powder into a large bowl. Add in the oats, sugar and almonds. Pour in the melted butter mix and blend. Now take a handful of dough about the size of a golf ball (or bigger if you are like me and require a large sized cookie!!) roll it around in your hands quickly then flatten onto a cookie tray to about a half inch thick. Do the same with the remaining dough and then bake in a 180 degree oven for 12-15 minutes.
Chocolate Chip Cookies: What you need:
200g butter (at room temp)
200g brown sugar
2 free range eggs
300g white spelt flour
1 teaspoon baking powder
150g porridge oats
200g chocolate chips (remember, GOOD stuff)
What you do:
About now you are rummaging around in the fridge because you forgot you needed soft butter. Panic not. You can melt the butter if you need to. Put it in a large bowl and add the sugar. Mix and then beat in the eggs one at a time. Sieve the flour and baking powder in to a bowl. Add the oats and chocolate chips. Then add in the liquid mixture. Blend and roll in to balls as above. It might be an idea to grease the cookie tin as the chocolate is inclined to stick, as I learned to my detriment and ended up with chocolate chip crumble. Bake at 180 degrees for 12-15 minutes.