I adore oat cookies and I have an absolute gem of a recipe for them which I have used for years. Whenever I fancy a new oaty flavour, I simply add things to it, perhaps adjusting the sugar or butter content to suit.
My latest batch are Apple, Sultana and Honey Oat Cookies and they are ridiculously delicious. I wanted to take part in the Alphabakes challenge this month and thought these would fit the bill nicely. See The More than Occasional Baker and Caroline Makes (host for May) for more info!
They are so tasty that I urge you all to bake them today – they’re so quick and easy that there really is no excuse not to. You’ll thank me later when you’re tucking in!
PiggyBakes’ Apple, Sultana & Honey Oat Cookies
Makes 8 – 10 cookies
100g wholemeal self raising flour
100g porridge oats
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
75g unsalted butter
25g caster sugar
25g dark muscovado sugar
50g bramley cooking apple, peeled and chopped into small pieces
– Pre-heat the oven to 170°C (as always, based on my fan oven) and line a baking sheet with baking paper
– Mix the flour, oats, bicarbonate of soda, cinnamon and sultanas together in a bowl and set aside
– In a saucepan, gently heat the sugar, honey, butter and apple until the butter and sugar are melted. Continue to heat for perhaps one more minute to allow the apple to soak up some of the flavour and then add to the oat mix, mixing it all together well with a wooden spoon
– Scoop up dessertspoons of the mixture and press together in your hands to make a cookie shape – round and slightly flattened (in case you didn’t know!). Bake in the pre-heated oven for approximately 12 minutes until a light golden brown.
– Leave to cool and firm up on the tray for 5 minutes or so (they will still be soft when they come out of the oven) and then transfer onto a wire rack to cool fully. They should keep for around a week in an air tight tin (but they won’t last that long, trust me!)