Last month I spent a day in the kitchen baking cakes and cookies to take in to work because we were participating in the Worlds Biggest Coffee Morning.(http://www.macmillan.org.uk/Microsites/WBCM/WBCM.aspx)
I made a batch of oak cookies for it, but at the time we didnt try any, although they looked and smelled amazing. The recipe I used was courtesy of Stoney @ http://stonehead.wordpress.com/
So this morning I fancied something Oaty and made some …. god they taste amazing! .. huge thanks to stoney for the recipe….
STONEY’S OAT COOKIES
Ingredients (makes 18 cookies)
- 100g butter
- 1 tbsp golden syrup
- 100g plain flour
- 100g rolled oats
- 100g sugar
- 100g sultanas (or raisins, chopped dates, coconut etc)
- 1 tsp bicarbonate of soda
- 1 tbsp water
- Place the butter and syrup in a saucepan, and melt together over a low heat.
- Combine the flour, rolled oats, sugar and sultanas in a large bowl.
- Stir the warm, melted butter and syrup into the dry ingredients until thoroughly mixed.
- Place the soda and water together in a cup, and stir until the soda has dissolved. Quickly mix the soda and water into the cookie batter.
Place baking parchment on two or three biscuit trays, then spoon teaspoons of the biscuit batter onto the parchment. Flatten the cookies lightly with a fork.
1. Place the cookies in an oven pre-heated to 180C and bake for 15 minutes or until golden.
- Remove the cookies from the oven and slide the cookies, still on their parchment, onto wire racks to cool. The cookies will be soft when they first come from the oven so it’s important to keep them on the parchment.
After five minutes, slide the parchment from under the cookies and allow them to cool – if you can wait that long!